Who? Me? No, I am European… My plant was probably imported from nurserymen in the Med. The Spaniards and Italians grow a lot of citrus…
It must be available for you somewhere in the USA as I know the Virgin Fruit Grower has it. I saw on his YouTube…
Maybe he can send you a clone from his Rubino or tell you where he bought his plant from. Hope that helps! 
Thank you! I’ll keep looking then.
I have fun before and after photos of my lime and lemon plants in one year of growing
When we started in in March 2024 (key lime and improved lemon when we purchased):
Key Lime
Improved Lemon:
Update on my greenhouse calamondin:
The fruit (tart but pleasant with an orange twist, easy to peel, but you can eat it whole which is what I do).
Ruby Ray Grapefruit Flowers:
Fruit:
Flesh (with Ponderosa and Improved Lemon):
Ponderosa:
One year ago also, March 2024):
We are also growing Satsuma, Valencia, and Ponkan
This was our one Ponkan harvest this winter:
How did your Ponkan taste? Mine had only one but the branch broke before it was fully ripe. So it was really sour, just hoping that’s not indicative of how it will taste when fully ripe.
@Gkight We had some severe cold coming in and at 6 degrees, some of the citruses got a little too cold even in the greenhouse. It dropped most of its leaves and just looked rough so I took the fruit off. Which let it recover and really blow up in growth.
The fruit was pleasant. Not as much flavor or sweetness as I would have liked but the tartness was completely gone. I guess what I’m trying I say is I could definitely tell it will get much sweeter as it matures. Kind of like a Satsuma mandarin but much bigger. Very juicy. The scent was amazing, very strong.
You peel and eat your calamansi?
I grew up with everyone in my family having a calamansi tree, and never really see people eat them. We always used them as a condiment the same way a lime/lemon is used, or for juicing, etc. IMO best citrus choice for a Gin & Tonic. It also makes really good Calamondin-cello
Yes, I actually eat them whole without peeling, the skin is sweet and balances the tartness. It’s very pleasant and I really enjoy it. To me it’s about half as tart as a lemon, and I wait for the fruit to be good and squishy (it’s a feel thing). I also really enjoy it as a condiment to beer. I will have to try the gin and tonic. I have made “lemon drops” with just vodka and the calamondin juice and it was delicious.
This is the first time this tree has put on a big flush of fruit, so I’m still learning.
In a zone where citruses grow everywhere, it would not be my first choice as a snack, and I only eat about 2-3 at a time, but for me in VA where there isn’t anything fresh at this time of year, it’s a delicacy while I work in the greenhouse. However, I think the juice is delicious, taste of a mix of orange and lemon with a nice fragrance.
Yes, they have a very nice and unique flavor profile with that tart/sour and the sweet combo. Once they’re established, ours will usually carry fruit year-round here in CA. Probably one of the only citrus trees I have to prune regularly for size control, and because of thorns snagging on people walking past (some grafted varieties are thornless)
I suppose I’ve never been tempted to eat one because we always have other citrus varieties. Was at Costco this morning just to get a truck battery when they opened…but I saw pallets of trees so I HAD to look. Couldn’t help coming home with 3 more mandarin trees (2 owari satsuma, 1 tango mandarin) 
Yes, mine develops thorns only at the bottom of the branches. And it is constantly in flower making new fruit. I’m growing Satsuma too, it has some fruit and I’ll post pictures in a few months. I’m very excited about that one too!
I picked another handful of finger limes from one of my roughly 40 in-ground Australian Finger Lime bushes (The Woodlands, near Houston, TX, USDA Zone 9B supposedly). These are from late-fall flowers, and there are many more immature fruits and lots of flowers open now! These are repeat-bloomers after rainy periods.
What kind of temps have yours survived? I heard they were not cold hardy at all, I hate the one I have in a pot haha but it’s very productive. Don’t hate the fruit just the tree and most everything about it.
My finger limes are all essentially all seedlings on their own roots. The oldest have been in the ground for about 10 years. Most of them survived our 9 F freeze in February 2021 (froze down to my banked mulch). They really don’t like hard freezes. For our most recent freeze (20 F) last month I covered the big bushes (circa 5’ tall) with a doubled over silver tarp (in foreground in the photo below), and covered the smaller ones entirely with inverted pots or banked leaves/pine needles. Minimal/no damage. I agree, the fruit are virtually impossible to pick (leather gloves required), and actually barely edible (I liken them to lime-flavored kerosene). Their only redeeming quality is supposed immunity to Citrus Greening.
I’ve been eating lots of Meiwa, Fukushu and Nagami side by side and I’m starting to favor the Nagami for just a little more tartness. Could you say a little more about what makes the Indio or Thomasville unique? I’ve not heard much about either so far. Thanks!
I too prefer Nagami over Meiwa for its tartness. Changshou/Fukushu (actually a mandarinquat) is very good: tart and quite juicy. Indio is similar to Changshou, but with tougher peel and more of a mandarin flavor. I eat them whole (seeds and all), just like kumquats. They are also just large enough to juice for making citrus pies. Amazing! Thomasville comes in at a distant last place for me. It is not very juicy at all, ripens very late (I just picked a ripe one of them yesterday), and they have just enough trifoliate undertones to remind me of their parentage. At least it isn’t very seedy (mostly small aborted seed kerfs). On the plus side, they are extremely winter hardy and, if used as rootstock, will eventually produce edible fruit if the scion grafted on them freezes dead. I also surmise (without any hard-fast data) that the kumquat genes in their parentage make them a more-compatible rootstock for the sometimes graft-incompatible kumquats. As I think I mentioned above, I have had at least two people (both women) attend my citrus tastings tell me that my Thomasville fruit was their favorite. Go figure. It is easy to grow (true to type) from seed, and flowers (and repeat flowers) in about 4-5 years. It NEVER stops producing wicked thorns, just like its trifoliate orange ancestor!
Here is a photo of some of my Thomasville fruit last December. You can see the absence of seeds, but also the absence of significant juice. I have also included a photo of my Changshou/Fukushu for comparison.
And here is a photo of my Indio fruit last December. Note that the very thin peel (the sweet component) is overwhelmed by the juicy sour flesh, producing a very tart fruit on balance.
Yeah. Thomasville dries up as it ripens. I really only use mine green. Great pictures. Thomasville is just the best tasting hardy citrus or as some would say, the worst tasting edible citrus.
Most of the sour ones that make it in 7b-8a get worse quality as they ripen. This includes Yuzu, Sudachi, etc…
That’s wild. Any theories as to why?
Thank you for the detailed info. I’ll add Indio to my list.
Great thread, BTW. I’d rather scroll through something like this than go to a movie.
Thanks Paul. My wife and I haven’t been to a movie in perhaps 15 years (we even got rid of our tv about 10 years ago), but we do go outside every single day to enjoy our orchard and other plants (and all the associated animals). All the home-grown organic produce we can possibly eat (and plenty to give away) is an extra bonus. And I would much rather converse with fellow gardeners about the joys, sorrows, and “secrets” of gardening, than to try to politely “discuss” current events with someone online. Here I only need to haul out the “angry” emojis when posting about fruit-stealing varmints.
