Limequat - Citrus × floridana

Scientific classification e

Kingdom:        Plantae

Clade:  Angiosperms

Clade:  Eudicots

Clade:  Rosids

Order: Sapindales

Family:            Rutaceae

Genus: Citrus

Species:           C. × floridana

Binomial name           Citrus × floridana

(J. Ingram & H. Moore) Mabb.

The limequat is a citrofortunella hybrid that is the result of a cross between the key lime and the kumquat, hybridized by Walter Tennyson Swingle in 1909.

It is a small tree that grows into a contained bushy form. The leaves are characteristically citrus-like. The limequat produces an abundance of fruit even at a young age. The fruit is small, oval, greenish yellow and contains seeds or pips. It has a sweet tasting skin and a bitter sweet pulp that tastes similar to limes.

The fruit can be eaten whole or the juice and rind can be used to flavor drinks and dishes. It has considerable amounts of vitamin C and is strongly acidic.

This plant is now grown in Japan, Israel, Spain, Malaysia, South Africa, Armenia, the United Kingdom and the United States in California, Florida, and Texas. The fruit can be found, in small quantities, during the fall and winter months in the United States, India and Japan.

Varieties

Eustis Limequat.

Eustis Limequat

Lakeland Limequat.

Lakeland Limequat

There are three different named cultivars of limequats:

Eustis (Citrus japonica × Citrus aurantiifolia) - Key lime crossed with round kumquat, the most common limequat. It was named after the city of Eustis, Florida.

Lakeland (Citrus japonica × Citrus aurantiifolia) - Key lime crossed with round kumquat, different seed from same hybrid parent as Eustis. Fruit is slightly larger and contains a few fewer seeds than Eustis. It was named after the city of Lakeland, Florida.

Tavares (Citrus japonica 'Margarita' × Citrus aurantiifolia) - Key lime crossed with oval kumquat (though there is some speculation that it is actually a lemon/kumquat hybrid), fruit is larger and more elongated and color at maturity is more orange than other limequats. It was named after the city of Tavares, Florida.

Limequats can be grown indoors or outdoors providing the temperature stays between 10°C to 30°C (50°F to 86°F). They are fairly small and can be planted in containers or pots. Plant limequats in a well drained fertile soil. Incorporate a good compost with some gravel or other drainage-aiding substance.

Sand, despite popular opinion, is poor for aiding drainage. Adding mulch or compost on top of the soil can be very beneficial. Plant anytime of the year, watering it well. Water when nearly dry and add fertilizer occasionally. It can be pruned to keep a shape.

Plants grow fairly slowly and flower and fruit between 5–7 months and rest for 7–5 months.

Limequats are more cold hardy than limes but less cold-hardy than kumquats.

Limequats are the size of a kumquat, petite and oval with rounded ends. Their skin's coloring, when mature, is a warm yellow-green. The peel is thin, fragrant and sweet while its flesh is tart, much like a key lime and it bears a handful of thin seeds. They may be eaten raw and are entirely edible, though removing the seeds is recommended.

Seasons/Availability

Limequat season typically begins mid-fall into winter.

Limequats, botanically known as Citrus × floridana, are hybrids between varying limes and kumquats. Most Limequats have the juiciness of a key lime and the shape and tart qualities of a kumquat.

Three varieties of Limequats have been distingusihed: Eustis, Lakeland, and Tavares, named after towns in Florida, the state in which they were produced. Limequat varieties are more cold-tolerant than limes though less cold tolerant than kumquats.

Applications

Commonly eaten whole out of hand or dipped in caramel, Limequats are very versatile for various cooking applications. Used raw, Limequats can be sliced and added to salads or used as an edible garnish for plates and desserts. Limequats can be made into or added to marmalades, jams and jelly and are a great substitute for recipes calling for lemons or limes. Cooked into syrups or candied whole they bring a unique citrus flavor to specialty cocktails. Limequats can be pickled or preserved to add a flavorful salty citrus flavor to fish and chicken dishes.

The Eustis and Lakeland varieties of limequats were first developed by W. T. Swingle of the U.S. Department of Agriculture in Florida in 1909 and introduced in 1913.

Limequats have little commercial exposure and are limited to garden production and small grove production. They are most often found at farmers markets and commonly used as decorative house plants.