Furrowed Bitter Orange (Citrus aurantium calaniculata) is a particular coold tollerant Citrus variety.
It is of ancient origins: we still don’t know from where.
We do know it’s been highly grown in Tuscany, also by the Medici family, in the beautiful tuscanian gardens.
-Tree features: Plants are usually vigorous, with long and sometimes thorny branches.
-Leaves: Leaves are lanceolate to round-shaped, medium-big in size and bright green in colour.
-Shape: Fruit, as the name suggest, is a small “furrowed” round orange in size and shape.
-Flavour: Skin is very intense in aroma. Pulp is fleshy, sometimes seedy and bitter-refreshing in taste.
-Colour: Fruit is usually deep orange in colour outside, light orange inside.
SEASON OF RIPENESS
Season of ripeness: It starts to ripen from Winter to Spring time depending on flowering.
It usually starts to bloom during Spring, but it can continue during Summer and Autumn too.
HOW TO USE IT
-In the Kitchen: Furrowed Bitter Orange can be highly used in the kitchen.
Marmalades are absolutely a great choice to use it!
You can zest the skin to be candied or to produce liquors too.
Peels and leaves are used in cosmetic to produce essential oils.
-Ornamental: It’s an amazing ornamental variety for its particular shape.
According to our tests, in the Greenhouse, or in a covered area, it can resist to a temperature of -12°C
This variety needs to be maintained like a normal Lemon.
If you’d like to find out about how to maintain citrus, you can follow us on YouTube