Edited by Cathy Tylka, for Let’s talk Plants! February 2025.
This month’s question:
It is citrus time in the San Diego area. Do you have a favorite to share? How did you plant it, how old is it, do you like or love your fruit? Have you had any citrus failures? Do you help pollinate them, and/or fertilize, how about water? Is yours a sprinkler or do you just use a hose? Do you have a favorite? Do you have a less than favorite? Have you revived any or even Bonsaied any? Tell all!
Tynan Wyatt says…
...I grew up eating amazing citrus from my parents’ home in the central valley. Here in SD I had a bit of trouble getting any of my citrus trees to fruit well. This probably had to do with living near the coast with potted plants and being reluctant to use fertilizers. About 15 years ago I asked for a present of 3 tangerine trees from 4-Winds Growers as a birthday present. My then girlfriend was gracious enough to indulge yet more plants. I believe they were a Tango, Algerian, and Satsuma. They grew well the first couple of years but, as I lugged them around to various apartments and neglected them while pursing my career, the Tango and Algerian, sadly, went kaput. The Satsuma was barely hanging on but, finally, about 3 years ago I decided to pull out all the stops and see if I couldn't rehab this faithful little tree. With some selective pruning, fertilizer (oh the horror! to my organic sensibilities), and regular watering in the sunniest position I could find in my Chula Vista backyard and --- viola! The tree has renewed itself and is hearty enough to have finally produced two delicious fruits this year. Truly a treat and makes me glad things worked out, though sad I lost the other two cultivars along the way. I plan to finally put the tree in the ground this coming year. We'll see if it's happy in its new home. . .
Barbara Crawford shares…
...A shout-out to my Cara Cara orange tree, in a large black pot by the front sidewalk to get enough sun. It produces terrific, sweet-tart fruit, ripe just in time for the Christmas stockings, and this year, for some reason, this small, four-year-old tree has plenty left over.
Gerald Stewart of 92084, claims…
...My favorite citrus is the Eureka lemon. It was planted over 10 years ago. I don't harvest all ripe fruit immediately, and as a consequence have lemons available throughout the year. Last year, with plenty of rain, it set a HUGE crop, and a couple of the main branches literally broke from the weight of the fruit, many lemons two to three times the size of a normal lemon. The current crop is numerous, and the lemons are normal size. To ensure no more broken branches, stems with a lot of fruit are being harvested, and the excess donated to a food facility.
A Key Lime plant has been the biggest disappointment, not setting fruit for many years, although last year there was a reasonable crop, and another this year. My speculation is that maybe Key Lime is a slow cultivar to start producing.
Karen England of 92084 ...
...has been in love with her Pink Lemonade Lemon tree for 20 some years.
Pink Lemonade Lemons are a variegated leaf and fruit sport of the Eureka lemon. The ripe fruit loses the distinct green variegation seen here and the flesh is tinged pink. Ripe Pink Lemonade lemons are much sweeter than a standard ripe Eureka lemon. The variegated leaves are fragrant and flavorful and can be used like Kaffir Lime leaves in a pinch.
Cathy Tylka of 92026 relates…
...My Satsuma tangerines are just the best. Some of the trees on the hills are ripening faster than those on the flat surface of the yard. But they are so sweet and juicy, it’s like eating candy.
Satsuma mandarins are a type of mandarin orange with bright, orange-red skin and sweet fruit. They can be used in salads, desserts, and sauces, and for juicing, as well as for snacking on raw.
What Are Satsuma Mandarins?
Satsuma mandarins are a type of mandarin orange that is related to tangerines, clementines, and tangelos. Like most citrus fruits, Satsuma mandarins are hybrids, in this case combining mandarin and pomelo. Depending on which classification system is consulted, Satsumas are either their own species, Citrus unshiu, or a variety of Citrus reticulata. They're sometimes referred to as Satsuma tangerines or Satsuma oranges.
Satsuma mandarins are round or slightly flattened, three to four inches in diameter, with orange-red skin that is loose, slightly bumpy, and extremely easy to peel. The fruit is a dark orange color, extremely tender, and usually seedless, though it may contain a few cream-colored seeds. In terms of flavor, the fruit is sweet, sometimes described as the sweetest of all citrus fruits, with slight acidity.
Satsuma mandarins are named for Satsuma province, located on the island of Kyushu at the very southwestern tip of Japan, where genetic studies suggest they may have originated (although other studies indicate they may have Chinese origin). They were introduced to North America in the 18th century and are cultivated in Florida and other Gulf-coast states, along with California, to this day. They're in season from November through February.
Because of their soft skin and delicate flesh, Satsuma mandarins are easily bruised and therefore don't stand up well to being shipped over long distances. Interestingly enough, and perhaps for that reason, when you buy canned mandarin oranges, they are most likely Satsuma mandarins.
Additionally, my blood oranges are just about ready. The color is so wonderful. The ruby interior is almost sensuous. The blood orange is a natural mutation of the orange, which is itself a hybrid, probably between the pomelo and the tangerine.
Question for next month:
What tree, flower, cactus, fruit or other garden product is the RED which gives you a Happy Valentine!
Cathy Tylka, RN, retired Emergency Nurse, found her love of plants and the SDHS merge many years ago. Cathy acted as Treasurer for the organization and volunteers for many activities. Now, she is more than happy to assist in gathering questions to ask you in the Sharing Secrets area of the Newsletter.
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