Keep us informed! The Poncirus is the only citrus I know of that can make it down here unprotected.
Will you protect this in winters?

Hey Tim:

Last Summer I planted 3 Citrumelos and 1 Thomasville outside. No protection other than a layer of mulch. They all came through fine.

But...this was a very mild winter, so the jury is still out.

I have a Morton Citrange in a pot that I may put out somewhere. Ichang Papedas would be good choice.

The way I see it is if I have to protect, I may as well try a Satsuma or something that is actually edible.

Just don't try to eat the fruit ! 😆

I'll be protecting this Citrumelo this coming winter.

Jack, keep us posted on your hardy citrus plants.

Laaz, how bad tasting is the fruit? Worse than lemon? What's the hardiest citrus besides Poncirus?

Tim, I believe it's the Ichang Papeda. I'll hopefully have a few coming my way by the end of the summer.

Anything with poncirus has a very nasty after taste...

Papedas are about the next most hardy of the citrus family, but are full of seed and really not edible... The most hardy that is actually edible would be the Changsha mandarin & it is dry & full of seed.

I never heard of Ichang Papeda..........worth a try? How hardy??

Changsha mandarin is dry? Dry does not sound very interesting. I wouldn't mind a very tart citrus like lemon.....it doesn't have to be sweet. I not sure if our growing season is long enough to produce citrus.....poncirus was 'ripe' in eary October here.

I never heard of Ichang Papeda..........worth a try? How hardy??

Changsha mandarin is dry? Dry does not sound very interesting. I wouldn't mind a very tart citrus like lemon.....it doesn't have to be sweet. I not sure if our growing season is long enough to produce citrus.....poncirus was 'ripe' in eary October here.

2nd most hardy after Poncirus. It will probably do better than Citrumelos where you are. Taste like crap, but you will have a lemon tree.

I found what was probably a Citrange or a Citrumelo tree in Myrtle Beach. Some fruit had fallen so I tried one. Tasted like grapefruit that had been soaked in seawater. But the tree was gorgeous and I would be psyched to replicate it here.

Tim:

Get this book:

http://www.sepalms.org/index.php?/store/product/4-hardy-citrus-for-the-southeast/

Ive read that Trifolate orange makes a good "marmalade" or "orangeaid" when juiced and sugar/honey is added. Maybe the same with the other hardy citrus?

grapefruit soaked in seawater............wow, that bad? We'll see what happens with the Citrumelo......most likely it won't survive here.

grapefruit soaked in seawater............wow, that bad? We'll see what happens with the Citrumelo......most likely it won't survive here.

Well, one bite and you realize why they are not available at your local fruit stand. 😉 I have heard Poncirus is really horrid. But, as Canadianplant says, there is some hope via culinary uses. I like lime in my Corona or G&T as much as the next lush, but eating one out of hand is not to my liking.

To me, their value is ornamental and as a conversation piece.

If I were you, I would line up some Ichangs and try them along with the Citrumelos. Remember that Sean lives in SC, which is a helluva lot warmer than both our locales.

Thanks Jack.......who sells the Ichangs? I can do a side-by side test.....great to see both plants go through the same winter next to each other.

Tim, I'll send you a PM

Thanks Jack.......who sells the Ichangs? I can do a side-by side test.....great to see both plants go through the same winter next to each other.

McKenzie Farms