Lemon tree or bush

Unusual Citrus Fruits

Some of the more interesting unusual citrus fruits include the following:

Australian finger lime (Microcitrus austalasica) can be classed as either a tall shrub or a small tree. Its spiny foliage makes it an attractive Australian ornamental. This tiny citrus variety has many lime characteristics, and its fruit is long and cylindrical in shape. Oil seeps from the rind into the pulp, giving the fruit a very acidic flavour and lingering turpentine-like aftertaste.

Box orange, severina (Citrus buxifolia and C. severina) is nearly black, and grows in clusters like berries. It is from a family of six species that include buxifolia, buxifolia brachhytic, disticha, linearis, paniculata, and retusa. The tree is distributed mainly in the Philippines, Malay Peninsula, India, and New Guinea, where it is used only as an ornament since its fruits are inedible. In China, box orange leaves are used to make yeast cakes called “tsau ping lak” (wine cake thorn) in Cantonese.

Calamondin, calamansi, kalamansi (Hawaii), calamondin/kalamondin (Philippines), Philippine lime (Citrus madurensis loureiro or Citrofortunella mitis) originated in China and was introduced into Florida around 1900 as an acid orange. It grows wild in Asia and the Philippines and closely resembles the mandarin with its small, oblate shape and flattened or depressed ends. The peel is thin, smooth, and a bright orange, separating easily from the juicy, acidy flesh which also matches the peel. There are five to nine segments containing seeds and cotyledons grouped around a small, semihollow axis.

Citrangequat (Fortunella sp. x ) is a trigenic hybrid cross between the trifoliate orange, sweet orange, and kumquat. In Florida, it is grown as the Thomasville variety. It is pear-shaped, with a blaze-orange rind that is quite pebbly. The flesh is golden and seedy. The flavour is acidic unless fully mature, when it becomes sweet enough for eating fresh. The citrangequat was developed at the turn of the 20th century with the hope of producing a fruit with the hardiness of a trifoliate and the sweetness of the orange.

Eustis, limequat (Fortunella x C. floridana) is an elliptical fruit with Mexican lime and Marumi kumquat or limequat parentage. The rind is smooth and lemon-yellow in colour. The sunbright yellow flesh has up to eight segments, with as many small seeds. The juice is sweet and plentiful, given the size of the fruit. The fruit looks much like a jumbo olive, and is mostly grown as an ornamental in Florida.

Flying dragon (Poncirus trifoliata ) is the most important and interesting of all the dwarfed ornamental varieties. Also called the Japanese hiryo, this plant was introduced to the US in 1915. Although it bears lovely large and fragrant blossoms in the spring, it is mostly considered a curious monstrosity with its severe-looking limbs and jagged thorns. The botanical variety is monstrosa of Tokutaro Ito and bears golf-ball sized fruit having a rough orange rind. Its flesh is pale yellow with six to eight sections and many seeds.

I Chang (Citrus ichangensis) is formally known as the “Ichang papeda” and is truly a most extraordinary plant which grows wild in southwestern China,reportedly surviving subzero temperatures. The fruit is oblong in shape, much like a lemon, with rough, pale orange rind and meaty flesh packed with seeds.

Kaffir/kieffer/kuffre lime (Citrus hystrix) is a popular ingredient in Asian cooking, particularly in Laos, Cambodia, and Thailand. As Asian immigrants continually enter the West, the demand for this lime has prompted growers to begin cultivating it, particularly in California. The fruit is small and round, with a thick, bumpy, and tough rind. The pale green flesh is full of seeds and sour juice. The long slender notched leaves of the kaffir are used like bay leaves.

Lemonquat (Fortunella sp. x C. limon) is a hybrid of the lemon and the kumquat. It has a pearlike shape and a smooth rind. A cross-section reveals a daisylike pattern. The fruit has eight segments of orange-yellow flesh with many seeds and some juice.

Nasnaran (Citrus amblycarpa) looks like a sour orange with its light orange and pebbly rind that has a dimple at the stem. Its pale yellow flesh is divided into twelve segments with one seed per segment.

New Guinea lime (Microcitrus waburgiana) comes from an exotic-looking leafy plant. The lime itself is an elongated crescent-shaped fruit. The deep green rind covers a pale green flesh that houses several seeds. It has no segments, but is instead a flesh of one large collection of carpels. This is the only species of the genus Microcitrus outside of Australia.

Nigerian powder flasks (Afraegle paniculata) is part of a West African group of hard-shelled, citrus-like ball fruit. The trees can grow as high as sixteen feet and can be found in villages throughout Benin and Nigeria. The seeds are edible and contain an essential oil. The fruit is small, containing only eight segments which are full of seeds.

Nippon orangequat (Citrus reticulata satsuma x Fortunella margarita medua) is a medium-sized, mildly-flavoured fruit. It has a thick, red-orange rind that is sweet and edible. Its sweet meaty pulp has a slight acidic aftertaste, and its six sections are well defined and contain some seeds. It is a fruit used in marmalades or candied. The name given to this hybrid is misleading since its parentage is of mandarin rather than orange.

Orange jasmine (Murraya paniculata) is an exotic shrub found throughout India, Sri Lanka, Myanmar, China, and Australia. The species grows as an evergreen and is used most often as a greenhouse ornament. Although there are many varieties and strains of Murraya, the orange jasmine is the most common. The cranberry-like fruit has an ovoid shape, one or two seeds, and is only one-half inch in diameter. It buds a striking white flower that is fragrant and rich in essential oil. The fruit trees of the genus Murraya are remote citroid fruit trees in the orange subfamily.

Ortanique (Citrus x nobilis) was discovered in Jamaica, as were its cousin the tangors (temple orange and ugli). The name is an amalgam of OR(ange)TAN(gerine)(un)IQUE. Climate affects the look, feel, and taste of this fruit dramatically. In tropical Jamaica, the fruit is seedless and a pale orange in colour, with juicy, sweet orange overtones and a thin rind. In Mediterranean Israel, the fruit has some seeds, a fairly thick rind, and a mid-orange colour. In semitropical Cyprus, is has a deep orange colour, many seeds, and a thicker rind.

Procimequat (Citrus aurantifolia x Fortunella japonica x Fortunella hindsii) is a cross between the Eustic limequat and the Hong Kong kumquat. This small, round fruit grows in clusters on thorny branches with long deep green leaves. The smooth orange rind is soft and easy to tear. The flesh is dense and contains a few seeds and cotyledons. This is one of the fruits leading the study of true bigeneric backcrosses and a trigeneric hybrid, resulting in PRO(to)C(itrus)(L)imequat.

Rangpur, mandarin lime (Citrus limonia osbeck) was imported from India, where it originated, to Florida in 1887. Its greatest selling points are its rootstock and its use as an ornamental. Rangpur lime is a highly acidic fruit that resembles a mandarin in appearance. The fruit is tender and juicy, oblate in shape, with rather a complex tangerine-lime flavour. The rind is reddish-orange, and the flesh is a deep orange with seeds. In India, mandarin juice is improved by adding 20-40% Rangpur juice.

Sinton (Citrangequat) is an oval kumquat and rusk citrange hybrid that was first bred in Sinton, Texas. It is an attractive ornamental plant, with brightly coloured but highly acidic fruit. It has a tapered neck and a striking orange rind. The flesh is lemon yellow with a few seeds. The Sinton is harvested from December through March.

Sydney hybrid (Microcitrus austalasica x australasica) is a hybrid cross between the Australian lime and one finger lime. The green, elongated fruit is acidic and seedless. New growth is purple with red buds and a spicy odour. It makes a striking ornamental with its colours and thorny twigs. The pulp of the Sydney is reminiscent of glistening green caviar eggs.

Yuzu (C. aurantium formerly C. junos) is a distinctive hybrid citrus fruit, likely a variety of bitter orange. One of the most cold-resistant of the citrus fruits, it grows wild in Tibet and the interior of China. It is cultivated on a small scale in parts of China, but more so in Japan. The yuzu tree bears fruit from late autumn, and the sight of ripe golden yuzu suggests to the Japanese that winter is approaching. The fruit is the size of a mandarin orange and has a thick uneven skin and paler flesh containing many seeds. It smells something like a lime, but its fragrance is unique. The Japanese often wrap several of the fruits in cheesecloth and float them in a hot bath so they will give off a relaxing scent.

House Lemon gets really interesting when you consider the citrus fruits grown for their skin and pith, rather than juice. That includes the original citron, which you can candy whole to cut up and throw into pound cake or serve as a palate cleanser, and the long-tendriled Buddha’s hand (which I insist should be renamed the Ood lemon), also good for candying whole or zesting into long strips. If you’re Jewish, you’ve likely handled a bumpy-skinned etrog, a biblically significant ceremonial citron closely associated with the fall holiday of Sukkot, which Jews historically also turned into liqueur or candy for everything from partying to easing childbirth.

House Lime

Limes are sweeter and less acidic than lemons, but as with lemons, there’s one major domesticated variety in supermarkets: the Persian lime, popular from Mexico to Vietnam. The next most common is the tiny Key lime, which grows well beyond the Florida Keys. Unless you have ready access to a great supply, Key limes generally aren’t worth the trouble of juicing and seeding, considering their flavor is often…well, I’ll let Stella tell you. If you’re in South Asia or at a lucky North American farmers market, you might spot a bunch of sweet limes, a.k.a. Citrus limetta. These limes start off green-skinned but ripen to yellow, and are, as the name suggests, sweet—good for juicing just like oranges for a no-sugar-added limeade.

Other lime varieties—such as the makrut lime, which you probably know by another name that we avoid for its pejorative meaning—are prized for the unique flavor of their skin and leaves. Makrut lime leaves are popular across South and Southeast Asia, especially Thailand, where they provide a cooling, fragrant counterpoint to chilies and garlic in curry pastes. But the bumpy fruits also get zested for culinary and medicinal uses all around Asia, and you can turn the skin or whole fruit into candy or liqueur.

Some limes, such as the calamansi and rangpur varieties, are really more like sour oranges, turning orange when ripe. The former’s sweet-floral-sour juice is popular among Filipino and Hainanese cooks, who use it straight up or in all kinds of tart sauces. The latter has origins in Indian cooking, but got a burst in popularity when Tanqueray added it to a line of gin. It’s hard to describe the flavor of these specialty limes—the best way to learn is to taste one yourself. That’s definitely true for the finger lime, a trendy new variety that comes in elongated pods for you to split open, revealing dozens of caviar-like juice sacs. Pop them in your mouth and they burst sweet-tart juice; it’s undoubtedly the most fun citrus fruit to eat. (Runner-up: its goth Australian cousin, THE BLOOD LIME.)

House Grapefruit

Grapefruits are the only major citrus Westerners eat that have a strong bitter taste in the flesh itself. Caribbean-born hybrids of pomelos and sweet oranges, grapefruits have flesh ranging from ruby-red to pink to white. (The latter, sometimes called oroblanco, enjoys a rich tiki history but is hard to find these days.) A particular grapefruit’s bitterness, sweetness, or acidity doesn’t track reliably to color, so the only way to know for sure is to cut in. Grapefruit’s subtle bitterness is a marvelous thing in cocktails, such as the classic Paloma. In Asia, the pomelo reigns supreme. Most pomelos have the same volume of actual flesh as typical grapefruits (or slightly less), but thick layers of pith mean they’re usually substantially larger. Their juice sacs are also heartier, i.e., less juicy, than grapefruits’, and lack the grapefruit’s bitterness. (Keep away from the super-bitter pith, though.) Most people across Asia eat pomelo raw, either on its own or as part of a salad or dessert.

House Et Cetera

There are many, many varieties of citrus out there, including kinds that rarely, if ever, make it to the American market. Even if they did, lots of them wouldn’t fall neatly into any of the above categories. Here are some outliers to keep an eye out for that do sometimes appear in local groceries.

If there were such a thing as a celebrity fruit, yuzu would be it. This small, fragrant citrus from Japan looks like a lemon and tastes like a floral-aromatic sort of lime, but transcends the limitations of either, and it’s been the darling of chefs across the world for more than a decade. In Japan, yuzu juice gets squeezed into ponzu dipping sauce, while the zest may be preserved in salt to sprinkle over yakitori. Yuzu is also great to candy or preserve, Moroccan style, but if you’re shopping around the US, you’ll most likely be dealing with the bottled juice. It’s not as good as fresh, but still killer in pies, custards, and marinades.

Kumquats are easier to find fresh, and these small, delightfully tart little buddies are great for cooking whole, since the skin is tender enough to eat once tamed with heat, such as in a braise. Alternatively, you can pickle them in salt or vinegar, separating the bitter seeds out as you go. But my favorite treatment is to toss sliced kumquats with sugar to soften their skins for a few hours, then use the resulting syrup for cocktails while throwing the softened kumquats themselves into ice cream. Yuzu and kumquats are pretty fruits. The ugli fruit, which is actually trademarked, is not. A Jamaican hybrid of a tangelo and a blobfish, the ugli fruit is more tart than many tangerines, but, like those fruits, peels and segments easily. It can taste very sweet and a touch grapefruit-y, and is typically exceptionally juicy. Eat it plain or juice it to add to dipping sauces and marinades, and remember that every citrus fruit possesses some kind of rich inner beauty.

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The seedless lemon revolution has taken root in California

Thirty miles northwest of Los Angeles, the Lemon Hill grove — a square mile of rolling slopes covered with healthy young trees, laden with fragrant yellow fruit — evokes the Arcadian vistas of classic citrus crate labels. Everything looks familiar, but inside the lemons there’s a crucial difference: There are no seeds.

You may wonder what took so long, since most other kinds of citrus have largely lost their seeds. But standard lemon varieties such as Eureka and Lisbon are hard to crossbreed, because they closely derive from one ancestor, a natural hybrid of citron and sour orange that originated thousands of years ago in northeastern India.

The grove is part of a huge bet by America’s largest fruit grower that it can revolutionize a historically unvarying California crop. And if you’ve ever seen the face of a prep chef who’s been told to slice and seed a carton of lemons, you can imagine the potential.

Almost all true lemons contain seeds and although the number varies greatly from a few to dozens depending on season and pollination, there’s no way to tell from the outside how many pips lie within.

Advertisement Seedless lemons grown by Wonderful Citrus. Standard lemon varieties are hard to crossbeed, making it difficult to develop seedless lemons. (David Karp)

Lemon trees occasionally do develop natural mutations, however, and as long ago as 1939 the U.S. Department of Agriculture brought a variety named Seedless Lisbon from South Australia that was derived from such an occurrence. About 25 years ago, a few California growers planted this variety (since renamed Seedless), but it never really caught on because on average it bore a quarter less fruit than standard seeded lemons.

Moreover, the demand back then for seedless lemons was limited, and they brought little or no price premium over seeded varieties.

“For the most part we sell them as regular lemons, so the lack of production hurts a lot,” said David Roberts of Visalia, one of the earliest and largest growers of this variety.

Advertisement Editor’s note: This article was originally published in Slake in February 2011 Visitors to the Norton Simon Museum, the collections jimmied into the corpse of the former Pasadena Art Museum, come to admire the handsome Frank Gehry garden, the shimmering tiles by Edith Heath, and what is probably the most impressive group of Rembrandt paintings on the West Coast.

But as seedless mandarin production boomed over the last two decades, breeders and farmers around the world, searching for the next big thing, discovered at least two dozen low-seeded or seedless lemon varieties.

South African growers planted thousands of acres of one called Eureka SL for export markets, and a diaspora of South African citrus scientists vied to introduce the most promising new seedless lemon varieties to California, keeping their moves secret to forestall competitors.

Until now, however, all the new varieties proved insufficiently productive, shapely or seedless to compete with regular lemons and never made the big time here.

Yellow Star Seedless lemons growing on a tree in Visalia, Calif. (David Karp)

Enter the Wonderful Company, which is based in Los Angeles and grows 160,000 acres of fruits and nuts, including vast orchards of citrus, almonds and pistachios. Twenty years ago it gambled on two minor fruits — pomegranates and mandarins — and turned them into superstars. (The company’s owners, Stewart and Lynda Resnick, are somewhat controversial billionaires who recently pledged $750 million to Caltech for climate research.)

Etienne Rabe, vice president of horticulture for Wonderful Citrus in Delano, Calif., snapped up exclusive United States rights to two highly productive seedless lemon varieties, Code 3X97 and 7ELS1 (yes, new varieties typically sport such gobbledygook names). Both originated with 2PH Farms (named after the acidity of lemon juice) in Queensland, Australia, from Eureka bud sticks, wood for grafting that was treated in the late 1990s with gamma irradiation to induce mutations that rendered their progeny seedless.

Starting in 2015, Wonderful Citrus and its affiliated growers planted 3,500 acres of seedless lemons — a few Eureka SL but mostly the 2PH varieties — in the San Joaquin Valley, Ventura County and the Coachella and Imperial deserts, Rabe said. These will ripen from late October to June; another 1,000 acres of trees are on order for next year and some will be planted in northeastern Mexico, where fruit ripens from July to October.

Advertisement Etienne Rabe, vice president of horticulture for Wonderful Citrus, inspects a Eureka Seedless lemon tree at the company’s test planting in Visalia, Calif. (David Karp)

The horticultural challenges are considerable, but with the aid of new rootstocks, careful pruning and nutrition management, so far the seedless lemon plantings look good.

“I believe they’re going to be just as productive as regular seeded lemons,” Rabe, 63, said.

Wonderful Citrus’ seedless lemons are slightly earlier, larger, thinner-skinned and juicier than regular lemons, but consumers probably won’t notice any difference, he added.

Samples I tried over the last three years tasted just like regular seeded lemons in all aspects, including acidity and aroma.

“I buy 15 to 30 pounds of lemons a week, and deseed them myself,” said Jill Davie, who is chef-owner of the Mar Vista and has worked as Sunkist’s Lemon Lady. “Seedless would be amazing, although for juicing it wouldn’t make much difference.”

Others are dubious.

“I prioritize flavor and quality over convenience, so the lack of seeds doesn’t matter to me,” said Julia Hauben, a private chef who also sells seeded Lisbon lemons at her family’s Penryn Orchard Specialties stand at the Santa Monica Farmers Market.

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“I like seeds because they contain pectin that I use in making lemon marmalade,” she added. “And seeds are a sign of natural fruit production, of the presence of pollination and bees.”

One- and two-pound mesh bags of Wonderful Seedless Lemons, as they are branded, will be available starting this week at local and national market chains, including Albertsons, Ralphs and Gelson’s in Southern California.

Wonderful Citrus’ one- and two-pound mesh bags of seedless lemons will be available starting this week at local and national market chains. (David Karp)

Adam Cooper, senior vice president of marketing for the Wonderful Company, estimates that the company’s seedless lemons will command a 50% premium over seeded fruit, boosted by a “robust marketing plan” including prominent displays in stores.

Rabe said that in a few years Wonderful’s seedless plantings will account for 10% of the United States lemon market, and the company’s ambition is that seedless lemons will ultimately replace seeded.

“They’re very smart, they’re market-driven and they put a lot of dollars behind any commodity that they do,” said Alex Teague, chief operating officer of Limoneira, a major lemon grower and competitor.

“They’ll drive demand,” he said. “I think they’ll succeed.”

So don’t be surprised to see Tom Brady passing a giant seedless lemon in a Super Bowl ad. Whether Wonderful’s gamble on seedless lemons results in a touchdown, only time will tell.

Meyer Lemon Trees: 7 Secrets for Tons of Fruit

The Meyer Lemon Tree is a fun tree that always seems to be blooming or fruiting. Many Meyer Lemon Trees are blooming now, bringing beautiful flowers and a wonderfully fresh citrus scent to many homes.

The Meyer Lemon Tree is a fun tree that always seems to be blooming or fruiting. Many Meyer Lemon Trees are blooming now, bringing beautiful flowers and a wonderfully fresh citrus scent to many homes. What’s a better way to prepare for spring cleaning than with an all-natural lemon scent?

The Secrets of Meyer Lemon Trees

Lemon blooms turn into fruit, so if you don’t have blooms, life won’t give you lemons. So, how exactly do you get these blooms? Make your tree comfortable. Under the proper care conditions, your tree will have a ton of blossoms!

1. Light

Before fruiting, Meyer Lemon Trees need to see the light! They won’t flower without getting enough light. Make sure your trees get at least 6 hours of sunlight a day. You can do this by placing your tree by a large, sunny window. If you can, try to place your tree near an area that faces South. Southern-facing areas tend to get more light.

Also, if your tree is potted and kept indoors, rotate it every three weeks. This way, the entire tree gets time in the sunshine!

2. Watering

Next, make sure that your trees get the right amount of water. Overwatering or under-watering your tree can harm fruit production. The soil should slightly dry in between waterings, but it should never be completely dry. Check on your soil once a week. If it feels dry to the touch 2 inches below the surface, it’s time for more water. Slowly pour water into the pot and count to 20, or wait until you see water running out of the bottom of the pot.

Generally, Meyer Lemon Trees need water every one to two weeks. Leaves can be an indicator as to how your tree feels. If the leaves are drooping like they’re too heavy for the branches, the tree is getting too much water. If the leaves are crispy and dry or curl upwards, this is a sign of under-watering.

Don’t immediately overcorrect under-watering. Gradually add more water to your tree over time. If you immediately saturate the soil with a ton of water, your tree may become stressed.

3. Nutrients

Another way to keep your tree healthy and productive? Make sure that it gets all of its vitamin and minerals. When potting or planting your tree, it’s beneficial to mix in some citrus planting mix with your natural soil.

Also, to give your tree an extra boost, give it some citrus fertilizer! Give your tree two tablespoons of fertilizer three to four times per year. Once in the early spring, once in early summer, then again in the late summer and in the fall. Space out your fertilizing by about four to six weeks.

4. Temperature

Meyer Lemon Trees are very cold hardy and can withstand temperatures down to about 20 degrees. If your area gets colder than that, your tree will need to be brought inside.

But when they’re inside, winter heat can dry them out. Be careful not to place them under a vent. If your leaves start to dry, you can mist them daily with a spray bottle for extra humidity.

Once it warms up, don’t just stick your tree out in the hot sun for hours! It will need time to adjust to the heat. Move your tree outside for a few hours each day, gradually increasing the amount of time it spends outdoors, before letting it live outside all summer.

5. Pollination

Once the blooms open on your tree, they’ll need to be pollinated. Good thing that these trees are self-pollinating! However, having two or more trees will greatly increase the amount of pollinated blooms.

Meyer Lemon Trees can bloom all year, but they have two main blooming times: fall and early spring. If they bloom while it’s too cold for them to be outside, simply keep your tree indoors. However, they won’t have the wind and bees to carry their pollen from bloom to bloom for them. You could release a few bees inside of your home to help with pollination, but we wouldn’t recommendit!

However, you can pollinate your indoor trees by hand. Simply take a small, dry paintbrush, and run it over each bloom as if you’re painting them. Do this once daily, and don’t wash the paintbrush until after the blooms have been pollinated.

6. Pruning

Another way to keep your Meyer Lemon Tree happy is by pruning it. Meyer Lemon Trees don’t have to be tall to produce fruit – just healthy. Keep them wide and branched out. When you decide to prune your trees in the early fall or early spring, look for branches that are growing straight upwards.

Generally, these aren’t fruit-producing branches. Also, remove any damaged or crossing branches. Make your cuts at 45-degree angles facing upwards to promote new growth.

Also, look for areas that block the sunlight from the center of the tree. Removing these branches will increase air circulation and the amount of sunlight that hits these branches, which will decrease your tree’s risk of mold and fungi.

Be sure to look at the number of lemons you have growing. In order to prevent fruit overbearing, you’ll want to remove a few lemons in large clusters when they’re pea sized. This will ensure that you have a few lemons that grow to their large, mature sizes, instead of a ton of lemons that stay small.

7. Patience is a Virtue

Your Meyer Lemon Tree will need time to get adjusted to its new environment before it starts producing fruit. Once your lemons start to grow, give them time to mature. They can take around six months to mature. Don’t harvest them until their skin changes from green to dark yellow. When your sweet Meyer Lemons are ready, their skin will be a shadeof yellow that’s similar to the color of an egg yolk.

Meyer Lemon Tree

Our Citrus & Fruit Trees are nurtured by extremely experienced growers at our sixth-generation family farm. Each plant or tree that leaves our farm is approved by the USDA and ships directly from our farm to your door. We started our first online store back in 2004. Back then, we were the only farm selling citrus trees online. We have seen many mail order companies come and go in our time but we are still here! It is our mission to provide the best producing and healthiest trees in the country. This is why all of our trees and plants come with a free warranty. This warranty guarantees a free replacement if your tree dies under normal circumstances – you just cover the shipping costs. We genuinely care about our customers and want them to enjoy growing their own tropical plants and trees. Please contact us at 866-216-TREE (8733) if you have any questions, concerns or prefer to order over the phone. Email us anytime at [email protected]

• Lowest Price Guaranteed

• Unbeatable Three Year Warranty

• Experienced Citrus/Fruit Care Help by Phone or Email

• Nice sized & Beautiful Trees

• We accept all Major Forms of Payment (If you want to mail a check or M.O. call 866-216-TREE)

• If you aren’t happy, neither are we; contact us immediately!

Refer to the sizes for availability.

Tree Description:

Meyer Lemon Trees from Lemon Citrus Tree are not grown from seed, they are grafted from mature trees onto a dwarf rootstock. This allows you to see blossoms and fruit as early as one year old! Our trees are very hardy, of the best quality and have a three-year warranty! You will absolutely not find such a long warranty with any other nursery online.

Meyer Lemon Trees are cold hardy in USDA Growing Zones 9-11. If you live in a colder climate, your tree can be moved inside for the winter. Place your tree by your southernmost facing window indoors, and they will still produce fruit prolifically. As the Meyer Lemon Tree matures it will bear larger quantities of fruit. Meyer Lemons are green when they are growing. They will turn yellow as they ripen, which can take several months. Meyer Lemons are much sweeter than the standard (grocery store) lemon. Meyer Lemons are great fruit for juicing and Lemon meringue pie! Meyer Lemon Trees are everbearing, producing blossoms and fruit continuously throughout the year with proper care. Meyer Lemon trees recover fairly easily from pest damage with treatment. They are highly adaptable to environmental changes. With the proper care, Meyer Lemon Trees are capable of producing fruit for over 30 years!

Arguably one of the most versatile fruits out there, lemons aren’t just a great addition to both alcoholic and non-alcoholic beverages, they can also be used in a wide range of sweet and savory dishes. If you want the opportunity to enjoy delicious fruit, freshly picked from your own tree, our Meyer Lemon Trees for sale could work really well. Available from established growers, each lemon tree has been carefully planted and established, ensuring you receive a high-quality item that’s been given a good start. Lemon trees can’t withstand the cold – if you live in a cooler climate, it’s best to grow them in a container. Make sure the container has plenty of drainage holes, as lemon trees don’t thrive with soggy roots! They need watering on a “little and often” basis. A reasonable degree of humidity and regular feeding for constant nutrition are both recommended in order to let your lemon tree thrive. Please contact us at 866-216-TREE (8733) if you have any questions, concerns or prefer to order over the phone. Email us anytime at [email protected]

Also learn about our Ponderosa Lemon Trees

Varieties

The most common lemon varieties grown in Australia are Eureka, Lisbon and Meyer. Eureka produces its main crop in winter with smaller crops in spring and summer. Eureka lemons have relatively few seeds and the tree is virtually thornless growing to around four metres in height.

Lisbon is thornier and produces its main crop in winter, however is tends to be more cold tolerant. It grows around three to four metres tall.

Meyers has a milder, less acidic flavour with a smooth, thin rind. It’s main crop is produced in winter but it can crop continuously throughout the year. It’s a small tree growing to around two metres in height, making it the ideal lemon tree to grow in a pot.

Climate

Preferred climate depends on the variety of lemon, however most do well in warm climates. They tolerate drought and are sensitive to frost.

Aspect

Lemon trees require a position in full sunlight that is protected from winds and frost. If you’re growing a lemon tree in a cooler climate, plant it close to a brick wall so it can utilise the radiating heat.

Soil

Lemon trees can tolerate a range of different soils but they mostly prefer slightly acidic, well-drained soil.

Planting

You can plant lemon trees at any time of year in warmer climates, as long as you water regularly. In cold regions plant in spring to protect it from late frosts.

Citrus will thrive in large containers. Choose a pot with a diameter of 50cm or more, with plenty of drainage holes, and fill with a premium quality potting mix. Place your potted citrus in a sunny place in the garden, and make sure the plant is kept moist at all times. You will need to feed with a Citrus Fertiliser regularly.

It’s a great idea to stand your pot on a trolley so you can easily move the pot to a sunnier or more protected position with the changing seasons.

If you’re planting a lemon tree in the garden, start by digging a planting hole twice a wide and as deep as pot your citrus comes in. Remove the pot and inspect the roots. Untangle any that appear to be circling around or those that are tightly packed into the shape of the pot. Plant so that the original soil level in the pot is level with your garden soil. Backfill the hole with the removed crumbled soil, and work compost or well-rotted cow manure into the top 10cm of soil. Add a mulch of straw to the soil surface, but keep this away from the trunk.

Water immediately after planting and from then on keep the soil slightly moist.

Water

Lemons grow best in soils that are moist but not soggy. Water your tree every seven to 10 days during the summer, providing it with 4 to 6 inches of water each month. Allow the soil around mature trees to partially dry between waterings. Overwatered lemon trees may suffer from crown and root rots, while those not watered enough frequently shed blossoms and don’t produce as much fruit.

Feeding

Citrus produce loads of fruit! All that flowering and fruiting is a big consumer of energy so make sure you feed up your lemon tree to ensure further crops. You will tell if your tree is undernourished by poor stunted growth, or yellowing leaves. Feed twice a year with a citrus food, once in February and again in August. Follow the directions on the packet and water the soil well both before and after apply the fertiliser.

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Pruning

Pruning lemon trees is important for growing healthier and more plentiful fruit.

It’s best to prune your lemon tree from late winter to early spring, right after harvest. Young trees should be pruned to establish a good shape, remove any sprouts or weak limbs so the plant can focus on growing a strong canopy.

As the tree grows, prune any crossing limbs, tangled branches or dead wood. Main scaffold branches should be staggered, aim to maintain eight once the plant is established. Prune subsidiary shoots off these scaffold branches. Aim to prune 20 percent of the canopy each year, focusing on longer, protruding branches that affect the desired shape of the canopy. Thinning out of branches as trees age allows light to penetrate more areas of the tree encouraging fruit production inside the canopy as well.

Skirting is also essential, this process involves pruning the branches and limbs that hang down to the ground as this allows for better air movement under the trees and reduces fungal problems and insect infestations. Prune this low growth to lift the ‘skirt’ to around one metre high.

Harvesting

Lemon trees generally take around two to three years to bear fruit and harvesting depends on the variety of plant. Eureka’s produce fruit two to three time a year while Lisbon’s fruit once a year.

Lemons are ready to harvest when they have developed full colour and flavour. Harvest lemons when their peels are yellow or only a green tinge, with a slightly glossy appearance. The longer the fruit stays on the tree the sweeter it will become so some suggest picking and tasting your fruit to determine how the crop is developing.

To pick lemons, use the twist, tilt and snap method. Take the the entire fruit in your hand and twist it gently, tilting and pulling away until it breaks free.

Propagation

To propagate a lemon tree it’s best to a cutting in late spring, early summer. Choose a 15 centimetre piece of a healthy young branch without fruit or flowers and at least two to three nodes at the base. Us a non-serrated, sanitised knife to cut the stem at a 90-degree angle. Wrap cuttings in a moist paper towel to prevent dehydration.

Remove bottom leaves so the cutting has only three or so leaves at the top and dust the bottom with a hormone-based rooting powder. Plant the cutting in a large, well-draining pot with seed starter mix and cover it with a large clear plastic bag to create a warm, humid environment. Use chopsticks, wire or dowel to keep the bag from resting on the cutting. Keep the soil moist

Once roots develop, remove the plastic covering. After a few days move the cutting outside in a sheltered location. Once the roots of the plant nearly fill its pot its time to plant it in a larger pot or garden.

Problems

Scale insect: Found on stems and leaves, they have a waxy brown shell. Spray these sap sucking insects with organic eco oil.

Leaf Miner: Tiny burrowing mites causing silvery trails and twisted leaves. They attack only fresh new leaves, so spray the new growth once a fortnight with eco oil until the leaves have matured and turned a dark green colour.

Stink bugs: May appear in large numbers form October. Knock them off the branches and squish them underfoot, but wear protective goggles as then bugs can squirt a painful liquid into your eyes.

Sooty mould: A black crusty coating on the leaves indicating the presence of a sap sucking insect lurking higher up, such as aphids, scale or mealy bugs. Treat the insect above and the sooty mould will clear up by itself. The mould is not harmful, it just looks yucky.

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