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Author Topic: Ten degree Tangerine  (Read 456 times)

SoCal2warm

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Ten degree Tangerine
« on: May 24, 2017, 05:50:28 PM »
The "Ten Degree Tangerine" is a hybrid between Clementine and Yuzu. It was thought to refer to the cultivar Clem-Yuz 3-3, but there is some confusion and it may also refer to Clem-Yuz 2-2.
 
Hardy to 10F (-12C), to perhaps all the way down to 5F (-15C)

Ten-Degree Tangerine may refer to either Clem-Yuz 2-2 or Clem-Yuz 3-3. Clem-Yuz 2-2 is a much earlier ripening fruit and is said to be better tasting by one grower. Clem-Yuz 3-3 can have a kerosene aftertaste. However the originator of this cultivar Dr. John R. Brown of Franklin, Texas, preferred 3-3.

"This plant, otherwise know as Clem-Yuz 3-3 is one of a number of Clementine X Yuzu hybrids produced by Dr. Brown during the late 1960s... semi-deciduous... blooming and fruiting after 80 to 130 hours of continuous subfreezing weather with minimum temperatures of 10 F or lower... Fruit ripens relatively late, in mid-December, in Texas, when it attains quality better than that of supermarket tangerines...the fruit matures into a sprightly flavored tangerine" p. 30

The rind is orange and smooth...If self pollinated the fruit is nearly seedless.  But otherwise has 8-20 large, plump seeds per fruit, seeds appear to be a mix of monoembryonic and polyembryonic types...unripe fruit has an excellent lime-like flavor... [fruit] will keep for several months under refrigeration. Fruit Gardener, Ichang Papeda Hybrids, p. 48 

At the Stan Mckenzie orchard in SC in March 2014, Ten-Degree Tangerine looked much better than Owari.  Trees still had their leaves, while Owari was mostly defoliated with stem die back.



Fruit on 3-3.  Small and immature.  Skin color half turned from green to yellow. Interior color pale yellow.  Flavor very good, tastes as good as some store bought, brix 9.5. Fruit was cross-pollinated. 12 seeds.



Fruit on 2-2. Very loose skin.

The fruit is large tangerine size, juice is sweetish with a mild tangerine flavor that has a trace of kerosene; but there is no gum or bitterness. Each segment has 1-2 seeds which are moderately large. Although the peel is corky, it is edible because it lacks the intense acrid bitterness seen in most citrus. Fruit is borne at branch tips near the outside of the tree, and is ripe by mid-October.

At best, fruit is a pale, juicy, seedy, low-flavored mandarin, but in many years it is dry and juiceless. Tree is productive, withstands 5 - 10 degrees F.  

An experienced hobbiest believes this is an excellent flavored fruit, and the early ripening period is an added benefit. Personal observation, pleasant tasting.


source: http://hardycitrus.blogspot.com/

Citradia

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Re: Ten degree Tangerine
« Reply #1 on: May 24, 2017, 07:06:51 PM »
I tasted one at Mckenzie farms in November one year and thought it pretty bitter.

AndrewAZ

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Re: Ten degree Tangerine
« Reply #2 on: May 25, 2017, 12:27:49 AM »
I tried some and thought them rather bitter as well.  But, if anyone can locate ones with sweet fruit, would love to try to grow some seeds.

SoCal2warm

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Re: Ten degree Tangerine
« Reply #3 on: May 25, 2017, 10:40:23 PM »
Yuzu originated in China and is believed to be a cross between papeda and sour mandarin.
I can't comment on sour mandarin but bitter orange (which has sour mandarin and pomelo ancestry) is very fragrant, as fragrant as a lemon, part of the smell is comparable to orange blossoms and pomelo, but also with the tanginess of orange peel. The bitterness is not terrible; I can enjoy eating one or two of the little fruits out of hand, although they are not very sweet and don't have a huge amount of flavor, though what subtle flavor they do seem to have is good, apart from the slight amount of bitterness.
« Last Edit: May 25, 2017, 10:49:32 PM by SoCal2warm »

kolanp

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Re: Ten degree Tangerine
« Reply #4 on: June 28, 2017, 10:03:30 AM »
Can i buy this seeds?

 

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