Go for Poncirus plus variety of trifoliate. It is supposedly a very notable improvement over the standard at not having the stick resin.
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Yep. Actually I myself grow papedas and papeda hybrids. I have a number of different varieties as theyāre useful for breeding cold resistance. This past spring I made a few new crosses with other citrus varieties, waiting on the fruit to ripen.
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I just posted a link for a document showing the relationships. Papedas are not poncirus. Say that again. They are not papedas.
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Right. In this case I am talking about papedas and not trifoliate orange though.
The crosses I made recently were with Ichang papeda. I grow two varieties of it. Iāve also got a number of papeda group hybrids like Ichang lemon, yuzu, kabosu, clem-yuz, and an Ichang lemon x trifoliate hybrid seedling.
The majority of hardy citrus I grow are trifoliate hybrids though.
Hereās a (blown out from the full sun) photo of Ichang papeda and a trifoliate hybrid, in this case US-879. Very distinct leaves, both quite different from normal citrus.
And both pretty nasty tasting.
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For anyone who has had unpleasant experiences in the past I suggest that you give it another chance under different circumstances.
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Some are kind of like tar and the taste is like having tar on your tongue but yet less pleasant. Food is not what I think of when I think of the juice.
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Yeah, I agree, I had gotten some regular trifoliate the year before last to try and grow the seeds from and they didnāt taste horrible. The flavor was sour like a lemon bitter like a grapefruit and had a orangish taste. They made a good orange-ade.
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Iām with @clarkinks on this one. The taste of trifoliate oils is pretty darn offensive to my taste buds.
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I wonder how much of that is human variation and how much of that is fruit variation
I also wonder how effective targeted mutagenesis targeting certain enzymes involved in producing secondary metabolites would be for making more palatable varieties
Is it flavonoids or terpenoids or something else responsible for the foul taste? I know grapefruits have bitter flavonoids that some people canāt taste
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I suspect itās both. Marmalade is made from them often enough.
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Probably would and wouldnāt be effective at the same time. Poncirus Plus exists, so itās likely only a few genetic changes are needed to produce fruit that donāt have the acrid resin.
But even then, all you have is a small, extremely seedy, unpeelable, sour, somewhat dry fruit with a lemony flavor thatās still a bit rough around the edges and piney.
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Thatās a perfect description of the trifoliata. Iām not saying they are worthless but almost worthless comes to mind. In my case the juice was not worth the squeeze.
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I hate to ask but might I convince you to send me 100 or more seeds to plant in season. I would be glad to pay you best prices. Iām always excited to be wrong. At the same time the ones that lived would be very cold hardy. @a_Vivaldi @KS_razerback and I love eating or in this case drinking our words. You are a good fruit grower. We are not discounting your observations rather only able to speak of our own. I suspect they can be regionally good, bad or really really bad. If I gain a wonderful tangy orange like juice by being wrong you know thatās a win. Ny success in life has came by being wrong. Nobody is wrong more than me. Few try as many things as I do. If Iām wrong 99% of the time and I try 1000 new things a year that means 10 are winners. Developing 10 new fruit varities a year that are winners is beyond my wildest dreams. That is how Clark's Crabapple was born.
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Iām curious whether or not grapefruits taste bitter to you. Some people can taste bitter things that other people canāt
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Iām pretty sure that I have at least 100 seeds that remain from what I collected on that day from those exact fruit. I do still owe @a_Vivaldi some osage orange fruit I collected for him last year, and I feel guilty every time I think about how my intentions are great but I struggle on the accomplishing end of things.
Grapefruit (and other sour citrus) certainly do taste bitter to me. I enjoy sour and bitter flavors, though, Campari being an enjoyable component in several tasty beverages. The -ade drink that I made from those trifoliate fruit was definitely sweetened, using granulated white cane sugar.
The distinction that I was trying to make in my original older post that I copied from is that the further ripening time over a couple of weeks after the harvest (or the ground retrieval) is what I am suggesting is the key.
I planted a whole bunch of trifoliate orange sprouts at my property a couple of years ago. Last autumn a customer allowed [invited] me to dig another 200+ trifoliate orange sprouts from his yard. Most survived and are gang potted until I figure out what to do with them. Iām excited to harvest their fruit, but my penultimate goal is rootstock for some other citrus that should handle my environment.
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This is part of what I am up to
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