Citrus > Cold Hardy Citrus
Cold hardy lemons
SoCal2warm:
--- Quote from: manfromyard on February 13, 2022, 01:46:30 PM ---Kabosu is consistently reviewed as not very acidic, almost to the point of being insipid. UCR mentions the lack of acidity versus Yuzu and Sudachi. And people who taste them like weird fruit explorer and a few others say the same. Might want to leave that one alone..
--- End quote ---
You do realize that in Japan Sudachi and Kabosu are traditionally picked green, while they are still not all the way ripe?
Otherwise they lack sourness and become insipid.
Kabosu is a very specific regional citrus and was traditionally only found in one province in Japan, so it was never really widespread in that country.
I have actually tasted an all the way ripe Kabosu picked from the tree, and what it is basically it makes a good marmalade orange, although mild in flavor and not very sour (although still maybe a little more sour than a sweet orange).
The best time to pick Kabosu, assuming you want to use it like a lemon, is while it is still green but turning yellow. If it is already turning orange it is a little too late.
manfromyard:
I do realize that Sudachi and Kabosu are both picked green or right at color break.
It's an intrinsic quality. If they're all picked at the same stage of green, Kabosu will still be less sour than either Sudachi or Yuzu.
So if Sour is what you really want, you're better off with Yuzu or Sudachi
You can watch any of a number of videos actually showing reactions, or read UCR's notes below:
" Kabosu fruit was also formally evaluated in September and October from 2003 through 2007 at Riverside, Calif. Slightly larger than Yuzu, the average fruit size has a mean width of 5.3 cm (2.1 inches) and a height of 5.2 cm (2.0 inches), giving an average height-to-width aspect ratio of 0.98 and a more rounded shaped. Kabosu has a mean weight per fruit of 71.2 grams (2.51 ounces). Color break for Kabosu occurs between the first and third week of September. The rind texture is slightly pebbly with a mean thickness of 4.2 mm (.17 inches). The number of seeds per fruit averages 17.2, higher than Sudachi, but lower than Yuzu. The mean juice weight is 20.2 grams (0.71 ounces) and the average juice content is 28.2%, slightly higher than Yuzu, but lower than Sudachi. The juice weight and juice content increased during the sampling dates. The internal flesh color of Kabosu in the green stage ranges from light-yellow to dark-yellow. Kabosu tends to be the least acidic of the three acid types with an average of 3.2% citric acid."
https://citrusvariety.ucr.edu/citrus/kabosu1.html
CarolinaZone:
Have you considered a Harvey Lemon?
Pandan:
--- Quote from: CarolinaZone on February 27, 2022, 03:10:01 PM ---Have you considered a Harvey Lemon?
--- End quote ---
I have and now I'm considering trying my little newbie hands at breeding a sour-er, more flavorful hardy lemon
perhaps harvey x this citremon one day https://citrusvariety.ucr.edu/citrus/citremon_1449.html
meyer x citremon may be another mix
poncirsguy:
I am confused with why anyone would want to breed a lemon that is even more inedible than the standard eureka lemon. What would it be used for. I guess I could clean my car battery posts with it.
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