How big do they get?

no idea but I thought they are orange??

Here’s a recipe I found:

http://www.autumnmakesanddoes.com/2012/03/07/rangpur-lime-marmalade/

I see various posts that depending on the climate they’ll either turn orange or stay green...anyone have any idea? I’d hate to pick one and waste it. My gut tells me these are not quite ready yet, but I wanted to ask.

Looks yummy. I hope you get the right timing to pick them. Maybe it will not hurt if they hang a bit longer? Please report back how the marmalade turns out in comparison to the calamondin ??? I think a rangpur might be in the future too. And I will need a big greenhouse ;)

Thank you! It is nice to see and know what they may look like and how big they may end up. I don't know about the size, but I do wonder if it is because your trees are younger and smaller than those grown commercially. It would be interesting to compare size over a period of years. I also can tell you from experience (at least with meyers) that if you leave lots of lemons on the tree, they will all be smaller, whereas if you leave fewer, they will grow bigger. I thinned out one of my meyer trees last year and in the fall, they lonely lemon I left on it was HUGE - almost the size of a ponderosa. How did your pie turn out? I'm always looking for more recipes....;-)

Pac,

I think you have a serious issue with Broad mite; they attack young tender leaves and fruits at the BB size or a bit bigger; and leave the fruit with that "dusty" looking peel. Look for them when you see "crinkled"new growth; it is a good sign; but you will need a 10X loupe to see them. I use a Bayer product called Oberon which is incredibly effective in controlling Broad mite (here we call them Acaro Blanco, which literally means "white mite"; but in your neighborhood you can google Broad mite).

Laura,

In general citrus will fall from the tree when fully ripe. Meyers are a notable exception. If I didn't know for sure when to harvest, I would probably leave them until the first one falls.

I can't say about the broad mites that John mentioned. My experience has been similar to Laura, I would just make sure that your not leaving too much fruit on for the trees size and hope its just an immaturity issue. I had lemons the size of limes when I left the first few on to develop.

John, I have some lemons that have that dusty appearance and have always wondered what it was. I’ll look it up. Thank you guys!

Yes! That is what I’ve seen. I’ve only seen it on a few fruits and towards the stem end, not the leaves. John, can I treat now? Would neem/HO work on these guys?

Laura,

You have to treat mites, when you have mites; even the best miticide (Bayer Oberon) is only effective for 15 days after application. I don't have a lot of confidence in HO for mites; and I don't like neem because it is broad spectrum and kills beneficials. The broad mite has a narrow window when it causes damage; but you have to be vigilant to kill it during that window.

I could be wrong, but his fruits look like they were "zested".

I agree that they were zested, but was still interested in John's insights...;-)

I use HO to control mites. However, mites are so easy to control you can do it with just plain water.

At the risk of furthering my reputation as a curmudgeon, I would say, "Silica, you are just a genius!! How does the rest of the citrus industry keep up with you??" I doubt any commercial citrus producer would agree with your advice.

They were absolutely zested, sorry for not mentioning! Pictures were included for size reference only. I haven't had any fuzzy / dusty looking fruit before they were zested. Picture 1 was before making a batch of Yuzu syrup and Picture 2 was before I made either a pie or homemade Coke syrup (can't remember which that one was). That said, I'm absolutely interested in Johnmerr's opinion regarding the size issue and what I might be able to change in my culture to end up with bigger fruit.

The general answer to larger fruit is fewer fruit. Most trees have a limited amount of energy; so the more fruit, the smaller it will be. In early years my Meyers often produce fruits that are nearly a pound and sometimes more; but when they get into full production the fruits are 3 per pound.

Laura, I came across this recipe on fb and it looks and sounds delish. I have not tried this paticular recipe but made one similar.. You could sub with the rangpur lime..

And I have made a lime chicken tortilla soup that was really good.

http://nourishedkitchen.com/yucatan-lime-soup/

Jinny, that looks delicious!!! I may try it earlier with my regular limes. Thanks Jinny!

Since I had real bad food poisoning from mexican restaurant, I don't feel good by the word tortilla soup. But the soup really looks yummy and might try it too.

I spent two weeks in Celestun, Yucatan several years back. Since then
I had been regularly making some variation of that lime soup. It is
absolutely delicious. And Rangpur lime should work well but they should turn orange when ripe. It is a cross between mandarin and lemon. The size in the first picture looks right.

I wouldlove to grow a Rangpur lime plant mainly because I grew up with it. Its
name comes from Rangpur in Bangladesh where it was originally found and later the British made it popular worldwide. The hybrid happened naturally in that region. In fact, there are several other such natural hybrids that are very popular locally.

My grandmom's home in Malda, India is less than 100miles from Rangpur. She
had this beautiful tree in her yard (besides tons of other fruit trees)
that easily produced several hundred of these limes. Here is a map of
both the cities for entertainment purposes.

Will see how I get all my trees through the winter and maybe add a rangpur. But seeing all my trees inside I have to realize that space indeed is limited.

Tropic, thank you! I am salivating at the thought of all the variations of lime soups you have made.. I bet each one was delicious! :)

I can just vision all of the beautiful trees in your grandmother's yard. I came close to buying a Rangpur Lime but other varieties took the top of the priority list first. The fruits sure are a beautiful color when fully ripe.

Why don't you order one and grow in a container for yourself if it would bring you much pleasure?

Laura, you are welcome!

Susanne, my hubby and I also got food poisoning from a Mexican restaurant that had just opened in town around twenty years ago. Never went back and never had it since. Lol

I found some more recipes for rangpur lime. So glad I got the Seville but maybe need the rangpur too. I will find a spot in my house if I have to. Maybe convert the barn to temporary shelter for big trees. Now wondering how long will it take from seed to fruit bearing age?

scroll down to last page for the recipes :)

https://www.ctahr.hawaii.edu/sustainag/extn_pub/fruitpubs/kona-rangpur-lime.pdf

jinnylea: I have to somehow figure out more space before I get any new plants - orders from CEO of the house :) I guess all of us have the same space problem. May be I will stick a few seeds in a pot and hide it amongst the plants. But cannot find any fresh fruits here and ordering citrus/lime seeds from the internet is surely going to end up in a failure.

Tropicofcancer that is what I might do. Just don't find info as to how long it will take from seed to fruit?

Susanne, I would assume it will take several years to produce fruit. But I will have to find a fruit first - haha. At least they are supposed to be true to parent plant. Cuttings would have been better to keep me fussing over it during winter. Most likely I will end up waiting till spring to buy a plant.

Thank you for the recipes (Susanne and Jinny) and the info (Tropic)! I cannot wait to try these famous limes! My tree is loaded with fruit and blooming again, so I should have plenty of them. Susanne, for reference, I got my tree early 2016 and it is now producing well. It has maybe 10 full size (but not ripe ;-) limes and many more forming. I got if from Harris and named it Vladimir because it was his post that gave me the idea ;-)

I will get one next year for sure. Yup, after checking all recipes looks like I can not be without one. Plus this is supposed to be a great root stock too.

Laura, I came across this article. Thought you would enjoy it! :) After reading it I just might have to have a Rangpur. :)

http://www.dnaindia.com/lifestyle/report-gondhoraj-lebu-a-sublime-lime-2235215

I have read that article. Many, even in India, confuse the two limes mainly because there is not much research and the world of "cut and paste" creates much confusion. They are quite different. Rangpur area is famous for being the birth place of many lime hybrids. So many are referred to as Rangpur limes. Common Rangpur is round fruit with fairly thin skin and lot of juice and usually consumed when orange in color. Gondhoraj is oblong, easily 4-5 inches long, very thick rind, very little juice and consumed when still green. But the fragrance is outstanding - the name Gondhoraj means "king of fragrance". It produces year round. Mine has two viable fruits and quite a few fruitlets. We use the leaves in food for its fragrance just as one uses thai lime leaves and so we prune as needed.

Here is my Gondhoraj plant that needs repotting and pruning. Sort of got neglected a bit this season. This is its 3rd season from a cutting started Jan 2015. You can see the 2 inch or so oblong lime. This is the first year I am letting it hang on to a few fruits.

Tropicofcancer would you be willing to send a cutting when you trim the tree? Would looove to grow this one too. Did you graft it or growing on it's own roots?

Tropic, the fruit and tree are beautiful! You had me at "king of fragrance ". I would love to aquire one someday. Please keep us updated on your Gondhoraj as the fruit and tree mature. :)

Thank you for the correct information on this paticular variety of tree.

As a side note the fruit in the picture from the blog looks similar to yours in shape..

Beautiful tree Tropic! I quite like the shape but I could see how you probably want more branching for better fruit production.

Another interesting article on the Gondhoraj.. when the article mentions rangpur they are not referring to the one that is commonly sold in the nurseries here in the states..

http://somethingbong.blogspot.com/2015/03/the-king-of-good-limes-gondhoraj.html?m=1

Those are great articles Jinny! So I guess the Rangpur I have is not the one listed there? The leaves of mine look a lot like the ones tropic posted above and the habit also. I don’t know....I am tempted to take a lime off. The tree has lots of them now and lots of fruitlets.

Laura, yours is a different variety in the family of Rangpur. Not the same as in the article or what tropic has..Here is another article with recipes.

https://bongappetite.com/tag/gondhoraj-lime/

Yeah, I just came back from looking at the fruit more carefully...definitely round, not oblong. They are not ready yet.

That recipe looks great Jinny, but I would have trouble with the paneer. I wonder if it would be modifiable to a more traditional mouse with the lime flavoring. It looks incredible. Also, I wonder if I could buy a little paneer from a local Indian restaurant.

Laura, try a local Indian restaurant first and if that fails they do sell paneer online. Just check for authentic, quality paneer.

Laura here is a recipe for paneer/cchena if you would like to make your own. They also show how to make it on YouTube.

http://nishamadhulika.com/en/294-how-to-make-chhena-paneer.html

Thank you Jinny! I will call them and ask. I want some of those recipes for soups with citrus Jinny! As I hack here and feel terrible I think how comforting a bowl of soup would be.

+1 for Jinny's comment - Paneer is super, super easy to make at home. All you need is some milk, cheesecloth, and citrus juice / vinegar.

I agree PacNor...that paneer recipe looks quite easy. I may use it just to make some in a homemade Indian curry with paneer.

Susanne: You will be 9th in the list of people I know want a cutting from my plant. I do not think I will get beyond may be 4 viable cuttings this time. I will do it around March and may be, if I remember to do it, post repot pruning results. Please send me a message around early March in case I end up with quite a few. Right now it is in a tiny 8 inch clay pot with gritty mix. I will have to plan this one out a bit better since I am sure I will find a dense mass of roots. If all goes well I plan to do another pruning in Summer.

I have searched far and wide including UCR website for authoritative info on Gondhoraj but all I can find is recipes and superlatives - which I do not need.

The tree/bush of Gondhoraj back at my home in India also has a sparse habit. So I may not succeed in making it more bushy. Our tree back home is about 8ft tall and about 6 ft wide. Produces about say 100-150 or so a year. A similar sized Rangpur should produce more like 200-300, may be more. We do not have a Rangpur at my home in India but we have another more common and true lime called Kagzi. The name refers to the paper thin skin. I will not be surprised if that also came from Rangpur. It is also quite fragrant and juicy and is a prolific producer. Our 10ft tree easily produces more than 1000 a year.

BTW: bong is a short for Bengali which refers to both the region and language where I come from. We traditionally obsess with super fragrant recipes even if it is just plain rice. How about fish fillets wrapped in lime leaves and steamed in coconut milk.

Paneer is very similar to Ricotta cheese and can be used interchangeably in many recipes. It is available as a block in any Indian grocery store. Paneer is super easy to make too. I prefer whole milk - that extra fat makes it easier if you are making a dough out of it. And the whey can be used to make rice for Indian pulao (or pilaf) and gives it that extra milky flavor. Nothing goes to waste. Remember that paneer is nearly pure protein from the milk and the whey nearly all the fat and water from the milk.

And next time you make rice or daal (indian lentil soup) or any soup drop in a few leaves of any citrus/lime leaves in it.

If you have access to Costco, I picked up a 2lb brick of paneer there. No idea how well it keeps once opened, I'm a little nervous,lol.

I did not even know Costco has paneer. I should check it out.

Cut them into portions and freeze them if you want. They will keep in the fridge for at least a week. Moisture is their biggest enemy. Keep the surface of paneer on the dry side. If frozen then several months.