California’s diverse climate supports a wide range of citrus fruits, extending beyond the common oranges, lemons, and limes. In Stanislaus County, gardeners have the opportunity to cultivate several unusual citrus varieties if proper care is taken to protect them from frost.
Among these is Buddha’s Hand (Citrus medica var. sarcodactylis), a fruit believed to have originated in northeastern India or China. The fruit is known for its aromatic rind and lack of pulp or juice. Its unique shape and fragrance make it popular as a flavoring agent, candied peel, and natural air freshener. In Buddhist temples, it symbolizes happiness and longevity.
Calamondin (× Citrofortunella microcarpa) is thought to be a hybrid between kumquat and mandarin and is native to the Philippines. It features very sour fruit with an edible peel and is used widely in Filipino cuisine for marinades, beverages, and condiments. Calamondin trees are also grown ornamentally indoors due to their fragrant blossoms.
Citron (Citrus medica), one of the oldest cultivated citrus species, likely comes from the Himalayan foothills of India and Myanmar. Its thick rind is commonly candied for holiday treats in Italy and the Middle East.
Finger Limes (Citrus australasica), native to eastern Australia’s rainforests, contain caviar-like vesicles that are often used as garnishes for seafood dishes, cocktails, and desserts due to their tartness.
Kaffir Lime (Citrus hystrix) hails from Southeast Asia. While its fruit has an intensely bitter rind rarely eaten fresh, its leaves are valued in Thai, Cambodian, and Indonesian cooking for their distinct aroma.
Kumquats (Fortunella spp.), originating from China and introduced to the United States in the 19th century, can be eaten whole because their skin is sweet while the pulp remains tart. They are cold-hardy compared to most citrus varieties.
Sumo Citrus (Shiranui/Dekopon) was developed in Japan during the 1970s by crossing Kiyomi tangor with Ponkan mandarin. The fruit is large, seedless, easy to peel, sweet inside despite its bumpy skin, and has been successfully cultivated by California growers for U.S. markets.
Tangelos (Citrus × tangelo), first bred in the late 19th century as hybrids of tangerine with pomelo or grapefruit, are recognized for their juicy texture and balance of sweetness with slight bitterness. The “Minneola” variety stands out among those grown in California’s Central Valley.
Yuzu (Citrus × junos), native to China but extensively cultivated in Japan and Korea, produces tart fruit valued mainly for its zest and juice rather than being eaten fresh. Yuzu plays an important role in Japanese sauces like ponzu as well as various beverages.
Gardeners interested in exploring these unusual citrus types can find further information through resources such as UC Riverside’s Givaudan Citrus Variety Collection at https://citrusvariety.ucr.edu.
Barbara Kissinger Santos has been a Stanislaus County Master Gardener since 2024.
