Citrus > Cold Hardy Citrus

Yuzu Ichang Papeda cross

<< < (3/9) > >>

mikkel:
about Liudmila:
http://birds.songs.free.fr/papedas.html#liudmila

who is "we"?

Sylvain:
Very funny! This site (http://birds.songs.free.fr) is a place where I put my dwaft version of my sites before I release them.
This version of Citrus Pages is deprecated.
The right place is now http://citruspages.free.fr
It still not includes the genealogy that was discovered by DNA analyses. You might not use Citrus Page to define ancestry of citrus.
Next winter I shall update the site with the recent data.

mikkel:
I`ve found both webadresses via google but there is nothing to be seen that one is just a draft and the other the proper one.
But good to know.
The point is that there is contradicting information on the web than the personal preferencies of Liudmilla descendence by some forum member.
Which proofs nothing other than there are different statements.
As long as there is no link to an scientific paper it is just a statement.
That is what I wanted to point out.

Btw I don`t care about descendency. It is nice to know but I can`t see any advantage in this knowledge which helps me. Might be different for others of course.

SoCal2warm:
Here's the thread that contains all the information about Liudmila I was able to compile together.
" ichangensis x Satsuma ? " http://tropicalfruitforum.com/index.php?topic=31947.msg351168#msg351168

For some reason the thread doesn't appear in a search when I type in "Liudmila", so it's probably best I share the link here.

SoCal2warm:
I don't know if this is relevant here, but I just want to let everyone know I've tasted Yuzu and Ichang papeda, both picked fresh off the tree.
The peel of both fruits is soft and moderately edible, more edible than the peel of a lemon. In my opinion, the peel of the fruits could easily be used in cooking, especially if it was cut up into small enough pieces.
Yuzu and Ichang papeda are very similar in a way, but whereas Yuzu has a much more sour orange/mandarin type of flavor, Ichang papeda is much more lemon/citron like in flavor, maybe lime and Kaffir lime nuances as well. But they both have a little bit of deep pungency to them. Yuzu also has a bit of spiciness to its pungency.
I would say Yuzu clearly has the better quality of flavor of the two, and while Ichang papeda could potentially be used for culinary uses, it is indisputably inferior to a normal lemon or lime.
Yuzu also is completely packed with seeds, whereas Ichang papeda seems to have very few to no seeds.
(The peel of Ichang papeda might be slightly softer than Yuzu, but its peel also has a slight lemon skunkiness that I would say slightly more than negates this attribute. I would say the peel is about comparable to something like a mandarinquat or calamondin)

Yuzu and Ichang papeda are believed to be closely related to each other, but it is not known for sure exactly how. Most probably, Yuzu originated from hybridization between Ichang papeda and a mandarin. They both seem to have originated from near the same area of China.
(Changsha mandarin is another one that seems to have some relation to this group, although more distant)

Navigation

[0] Message Index

[#] Next page

[*] Previous page