The genus Citrus consists of many edible species including oranges, lemons, limes, pomelo and mandarins. Most citrus species are cross-compatible and can be easily grafted on to each other.
Citrus plants are low, spreading trees or tall shrubs and may be grown either directly in the soil or in containers. The citrus plant is very attractive and grown as an ornamental, especially during festive seasons like the Chinese New Year.
Most citrus species do better in subtropical humid climates. The more acid varieties like limes are more suited to tropical climates.
An important aspect of the citrus is its fragrance, which if found in its leaves, flowers and fruit. Citrus leaves contain citrus oils and produce a characteristic “citrusy” fragrance when they are crushed.
Other than being eaten as a fresh fruit and for juice, citrus has a variety of uses. The peel may be candied, used in perfume and soap products or as essential oils. Flowers, fruits and leaves have significant potential in the essential oil industry.
The fruits and leaves are also important ingredients in South-east Asian cuisine.
The following citrus species are commonly grown:
- Citrus suhueinsis or C. reticulata (mandarins or limau kupas )
- C. maxima (pomelo)
- C. hystrix (Kaffir lime or limau purut )
- C. madurensis (sweet lime or limau kasturi )
- C. aurantifolia (lime or limau nipis )
- C. sinensis sweet orange or limau manis )
The following are occasionally grown on a non-commercial basis:
- C. aurantium (sour orange or limau masam )
- C. medica ( limau hantu )
- C. paradisi (grapefruit or limau gedangsa )
- C. limon (lemon or limau asam )
Table of species and their characteristics:
Species |
Fruit Shape |
Fruit Size |
Fruit Colour |
Total Soluble Solids |
Fruit Texture |
Taste |
C. suhuensis |
round |
Small to medium |
Green, green with tinge of yellow |
10-13% |
Fibrous to fine |
Sour to very sweet |
C. maxima |
Round, pear shaped |
Large, bigger than grapefruit, Can be > 2 kg |
Green to Yellow |
7-14% |
Fibrous to fine |
Sour to very sweet |
C. hystrix |
round |
small |
Green to yellow |
N/A |
Rough skin |
Sour and acidic |
C. madurensis |
round |
small |
Green to greenish yellow |
N/A |
Fibrous to fine |
Sour to sweet, fragrant |
C. aurantifolia |
round |
Small to medium |
Green to greenish yellow |
- |
Fibrous to fine |
Sour and acidic |
C. sinensis |
Round |
Small to medium |
Green to orange |
10-15% |
Fine to fibrous |
Sweet to very sweet |
C. aurantium |
Round |
Small to medium |
Green to orange |
N/A |
Fine to fibrous |
Sour to very sour |
C. medica |
Round to oblong |
Small to medium |
Green to yellow |
N/A |
Thick skin, Little flesh |
Flat to sour |
C. paradisi |
Round to pear shape |
Medium to large |
Green, yellow, orange |
9-12% |
Fine to fibrous |
Sour to sweet, some bitter after taste |
C. limon |
Round to lemon shape |
Small to medium |
Green to lemon color |
NA |
Fine to fibrous |
Sour |
CALAMONDIN (CITRUS MADURENSIS)
Calamondins originated in China . The tree is erect and slender, ranging from 2-7.5 m high. The leaves are aromatic and the flowers are sweetly fragrant. The fruits resemble miniature tangerines, the pulp is orange, very juicy and highly acid
The juice can be used like lemon or lime to make refreshing beverages, to flavour fish, to make cakes, marmalades, pies, preserves, sauces and to use in soups and teas. Thin slices can be used to garnish noodle dishes, meat and fish. The juice of the calamondin is used traditionally as a cough medicine and also makes an excellent hair conditioner.
Calamondins are predominantly grown in the lowlands. It is moderately drought-tolerant and can grow on a wide range of soil types. |
