I quote from the book “Citrus for the Gulf Coast” by J. Stewart Nagle: Swingle citrumelo=>“fairly juicy but juice sour and very bitter with strong astringency and gum cells to carry flavor.” Morton citrange=> Although the fruit looks like an ordinary orange, it has much worse flavor. Juice cannot be diluted to obtain satisfactory flavor, but the fruit may be consumed with a grapefruit spoon , if one is careful to not scrape too many astringent oil droplets off the section walls." Citrandarin=> moderately juicy, juice with sour trifoliate-mandarin flavor, somewhat bitter and astringent. Phelps citrange=>“The fruit should carry a warning label: Caution you are not really being poisoned - it just tastes that way.” US119 or “Snow Sweet”=>"juicy with a moderately sweet orange flavor, but with and unpleasant, lingering bitter trifoliate aftertaste. Not as sweet as Morton citrange but more attractive and with much less “bite.” I don’t know about you but I prefer citrus fruit that doesn’t have a “bite.” Ichang lemon=>“very juicy, juice sour but insipid, without much distinctive flavor.”
To my taste, the thomasville citrangequat is the closest of the “cold hardy citrus” hybrids to edibility. However fruit from the seedling tree I have tastes horrible so I found a better selection and grafted it to my tree. The juice from my seedling thomasville could not be sweetened with any amount of sugar. However, even with the better selection of thomasville, most people wouldn’t eat it. I have heard some of the amateur citrus hybridizers of Houston say “there are cold hardy citrus and there are good tasting citrus but there are no cold hardy good tasting citrus.”
Since 2000 I’ve heard these thought experiments about "cold hardy’ many times the result being exactly nothing. Citrus hybridizers in the Houston area have been trying since the 1950s to breed “cold hardy” desert quality fruit. Biggest problem in Houston is we get a week of 80s weather that wakes citrus up and then a night of 16F that kills the tree rootstock and all since the sap is flowing.
I’ve also heard it say from breeders that the awful taste of trifoliate fruit lingers much longer than cold hardiness when making poncirus crosses. I’ve actually tasted an edible trifoliate cross named sancitchang which was 1/8 or 1/16 trifoliate. But alas to get cold hardiness you sacrifice edibility so by the time the fruit is edible it is not any longer cold hardy.
Don’t let me discourage you from trying but the liklihood of a “cold hardy” citrus being edible is near zero if judging from the last 60 years experience in the Houston area. Interest gets aroused everytime we have another citrus killing freeze like in 1962, 1989, 2021 and 2022. Lately haven’t heard much since the last two freezes.
I believe that practical experience having actually tasted trifoliate crosses beats out “thought experiments” and wildly over-rated exaggerations from ebay sellers every time.