Cold-hardy citrus

Cold-hardy citrus is citrus with increased frost tolerance and which may be cultivated far beyond traditional citrus growing regions. Citrus species and citrus hybrids typically described as cold-hardy generally display an ability to withstand wintertime temperatures below −5 to −10 °C (23 to 14 °F). Cold-hardy citrus may be generally accepted 'true' species (e.g. Satsuma mandarin, kumquat) or hybrids (e.g. citrange) involving various other citrus species. All citrus fruits are technically edible, though some have bitter flavors often regarded as unpleasant, and this variability is also seen in cold-hardy citrus fruits. Those listed as "inedible fresh" or "semi-edible" can (like all citrus) be cooked to make marmalade.

See also: Citrus rootstock

Varieties

Varieties of true citrus considered cold-hardy, ordered from most to least hardy:

Name Binomial Hardiness Edibility Notes
Trifoliate orange Poncirus trifoliata −30 °C (−22 °F)[1] Inedible fresh Used as rootstock and will freely hybridize with true citrus
Ichang papeda Citrus cavaleriei −18 °C (0 °F) Inedible fresh Parent to a number of hybrids, including the yuzu, sudachi, ichang lemon/shangjuan, and others
Jiouyuezao mandarin Citrus reticulata 'Jiouyuezao') −13 °C (9 °F)[2] Edible Long cultivated in China
Kumquat Fortunella japonica −10 °C (14 °F)[3] Edible Fruit eaten whole with a sweet skin and sour pulp
Changsha mandarin Citrus reticulata 'Changsha' −11 °C (12 °F) Edible but seedy Long cultivated in China
Chinotto Citrus myrtifolia −8 °C (18 °F) Edible. Used in cooking, too bitter to eat raw Long cultivated in Southern Italy, Malta and Libya
Satsuma Citrus reticulata 'Unshiu', syn. Citrus unshiu −5 °C (23 °F)[4] Edible; excellent[5] Long cultivated in China

Interspecific hybrids

Interspecific hybrid varieties considered cold-hardy, ordered from most to least hardy:

Name Binomial Hardiness Edibility Notes
Citrandarin (Citrus reticulata × Poncirus trifoliata e.g. Cultivar US852 −18 °C (0 °F) Semi-edible 'Changsha' citrandarin is the hardiest citrus hybrid
Citrumelo (Citrus × paradisi × Poncirus trifoliata) −15 °C (5 °F) Semi-edible 'Dunstan' is considered the most edible citrumelo
Citrange (Citrus × sinensis × Poncirus trifoliata) −18 °C (0 °F)[6] Semi-edible 'Rusk' is considered the most edible citrange
Citrangequat (Fortunella japonica × Citrange) −15 °C (5 °F)[6] Edible 'Thomasville' is considered the most edible citrangequat
Yuzu (Citrus cavaleriei × Citrus reticulata) −12 °C (10 °F) Used in cooking Long cultivated in Japan, where many cultivars have been developed
Orangequat (Citrus sinensis × Fortunella japonica) −9 °C (16 °F) Edible 'Nippon' is favored for edibility and hardiness

References
  1. "Isolation of genes from cold acclimated Poncirus trifoliata and Citrus unshiu" (https://etd.auburn.edu/bitstream/handle/10415/737/ZHANG_CANKUI_23.pdf])
  2. China/FAO Citrus Symposium "Mandarin-like Hybrids of Recent interest for Fresh Consumption. Problems and Ways of Control". FAO.
  3. Sauls, J. W., & Jackson, L. K. Cold-Hardy Citrus for North Florida. Document FC-36. University of Florida, IFAS Extension.
  4. Hardy citrus for the southeast.
  5. Andersen, Peter C.; Ferguson, James J. "The Satsuma Mandarin". University of Florida, Institute of Food and Agricultural Sciences Extension. Retrieved 23 May 2020.
  6. "Cold Hardy Citrus and Hybrids". Limette (Newsletter Citrus Friends Europe) 8: 1–2.
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