Murcott (fruit)

Murcott (also known as Murcott Honey, Honey Tangerine, or Honey Murcott) is a citrus fruit that is a hybrid of two other citrus species. It is believed to be a cross between the tangerine and the sweet orange, but its exact origins are unknown.

History

The Murcott was first cultivated in the United States in the early 20th century by Charles Murcott Smith, after whom the fruit is named. Smith was a nursery owner in Bayview, Florida, who specialized in developing new citrus varieties. The Murcott is one of his most successful creations, and it remains popular today for its sweet flavor and easy-to-peel skin.

Description

The Murcott is a small to medium-sized fruit, typically measuring between 2.5 and 3 inches in diameter. It has a thin, smooth skin that is deep orange in color when ripe. The flesh of the Murcott is also orange, and it is known for its high sugar content and low acidity, which gives it a sweet, honey-like flavor. The fruit usually contains several seeds.

Cultivation

Murcott trees are evergreen and can reach heights of up to 20 feet. They prefer a warm, sunny climate and well-drained soil. The trees are relatively hardy and can tolerate temperatures as low as 20 degrees Fahrenheit. However, they are susceptible to a number of diseases, including citrus canker and citrus greening disease, which can significantly reduce fruit yield.

The Murcott is a late-season fruit, typically harvested between February and April. It is primarily grown in Florida, but it can also be found in other citrus-growing regions, including California, Texas, and Arizona.

Uses

The Murcott is primarily eaten fresh, but it can also be used in cooking and baking. Its sweet, tangy flavor makes it a popular choice for salads, desserts, and beverages. The juice of the Murcott is also used in the production of marmalade and other citrus-based products.

See also

• List of citrus fruits
• Citrus production