Oh Laura! Thank you so much for your post! I really love your description of all the different fruits!

You’re welcome Amy! Before I had all these trees I wondered what many varieties were like. I’m happy to share with others even if I enable some ;)

Lol but that makes things much more fun! I still have your wonderful description of sudachi in my head!

Laura, may I ask you to compare your sanguinelli with a regular navel orange? Is it sweeter?

thank you

those orange photos are incredibly beautiful!

Laura beautiful descriptions of your fruit . I am surprised of the tartness of your Tangelo . I had to try another one of my Minneola's just to see and very little tartness maybe 15 % tart and 85 % sweet and ton's of juice with zero seeds . Love the color of your sanguinelli . Laura I tried a Shasta Gold a week ago and they are just an amazing piece of fruit very complex and sweet.

Brian

Amy, I think the sanguinelli is not as sweet as a regular navel orange, but I’ve not tried one from my own tree yet of those. The flavors are different though...more complex. I’d have to have them side-by-side to give you a true comparison. Brian...Shasta gold!! Please do not make me add another to my forest!! Are those pics of the Shasta gold? I wonder if my tangelo was not as ripe as it could have been. I’ve had some from the store that were sweeter. I’m leaving the rest on a bit longer. That is still a pretty young tree even though it’s huge. And the same for you guys - hope you had a great Christmas!

Sorry Laura lol the bottom 2 pics are of the Shasta Gold. The fruit was huge and heavy. Laura with the Minneola's your going to find that they ripen very quickly , mine usually only stay a week in perfect ripeness then they deteriorate very quickly becoming flat tasting and watery and then very quickly drying out .

Brian

Thanks for the warning Brian. I find that knowing when to pick these fruit is half the battle. I guess we learn with experience. I have one sanguinelli left that I am going to leave for at least two more weeks to see how the flavor matures. My other tangelos are not totally orange yet - mostly with a little green.

Pac....I’d have to compare to tell you about the grocery lemon. I suspect so if only because it is so much fresher and the absence of wax makes anything with the rind taste much better. As you can imagine, I’ve not bought a grocery lemon in a long time ;)

Laura the Tangelo will become orange very quickly there shouldn't be any green in a week. I'very tried fruit still with a bit of green and they still were very good . If they feel heavy and when squeezed you can almost feel the juice moving around they are ready. When the skins become loose and puffy on my Minneola's they are usually over ripe and no good .

Brian

Thanks Brian. I just sprayed in there and did notice they were much more orange than even a few days ago. Question Brian: how did you get a hold of a Shasta gold? I just looked and FW does not carry it.

Beautiful fruit, Laura! And pictures are very clean and sharp for close ups!

I've been amazed at how much juice a Meyer lemon can hold.

Thanks Dave. Those pics I took with just my iPhone! Yes, it is amazing how much juice they have.

Hey, I have a question for you all growing these beautiful fruit and by the way, Laura and Brian your fruit look sos good! Great job.

What 'fruit' are you growing that would you say is not acidic, but sweet that I could handle and enjoy?

Is Shasta sweet non- acidic?

Mike

Mike, none that I’ve tried to date is not acidic. Brian I think can help you more since he has so many mandarin varieties. I have a few also, but they are only now starting to produce. Next year I’ll have a better answer for you. Happy 2018 Mike!

WOW amazing pics Laura and Brian!! They all look so juicy and delish!

So how many chill hours do blood oranges need again to colour up? I wonder if you could do an experiment Laura, like maybe move the sanguinelli to a colder area with a lamp to see if you could get some colour on your last fruit?

For you ST, how does it compare to a reguar eureka/lisbon lemon? I think you said the rind smelled more fragrant but is there any diff in flavour?

Thanks Hobby those Minneola's were delicious , there are about 4 left :(

Mikey my Minneola's are very sweet with just a hint of acid. The Shasta Gold is very sweet with a very tropical taste very different. Pages are very very sweet. I'm not fussy with my Satsuma's fruit not sure what variety it is, they are sweet but blah. The Shiranui is incredible like candy .

Brian

Hobby, I have a Lisbon almost ready to pick and will compare them when I do pick it. The ST was definitely very acidic but in a nice way. It’s hard to explain. I don’t think I can move that sanguinelli. The room it is in is the one that gets the coldest. Almost every morning when I go in to turn on the lights, it is 55. I have orchids and other plants so I can’t let it get much colder. The other areas of my house where I have trees have less temp variability since they are in the main part of the house. The color was strongest on the lower half of the orange although the flavor was quite good. Brian...where did you get that Shasta gold?

Wow! What a fruitful reward for all your labor of love! Fantastic pictures of the beautiful citrus fruit, Laura. You have great photography skills.. I love the descriptions and pictures of all the ripe fruit and look forward to the day that my trees start producing more and the fruit fully ripen and mature on the tree like yours, Brian's and everyone else that has trees producing. :)

Happy New Year to everyone!

Sounds good Laura, yes please do a Lisbon taste test for us :).

Hobby, I checked today but the Lisbon is not ready yet - a tad bit too green. I did use another ST for dinner today and it was juicier than the last one...no idea why. I definitely like this lemon a lot. Jinny, I modified that recipe that you posted with rosemary and ravioli by using scallops and these little langostino tails. I used one ST and the rind along with butter, olive oil, and hazelnut oil to flavor the sauce (a little white wine also)...wow. It was great. I love the flavor the lemon imparts. I also added a sunquat to the mix because I am trying to use them up :)

Sounds good! Ok so sunquat? How have I missed that one, never heard of it! Just googled, sounds right up my alley. Where did you get that one? Is it mature?

Hobby, I got it from a local nursery. I was not looking for one, but the tree looked so pretty and healthy that I could not resist. It is not that big - and more of a bush - but produced a good number of sunquats about the size of a grocery store lemon. They were bright yellow. I just posted pics in another thread because I made marmalade with some of them. I would not put that one on the top of the list. It is pretty for sure, but the fruit has fewer uses. It is too tart for me to eat raw, although I have heard that some do, but does not have the nice bite of a lemon. It does have flavor for sure. Maybe I’ll try it on fish. The small tree produced at least 12 fruit - I don’t remember the exact number.

Thanks sounds like a fun addition, it's nice that citrus are so ornamental even if the fruit isn't super exciting and I can imagine this one being very pretty for sure.

I’d take a pic for you, but it is stuffed in a corner of my sunroom and with the fruits off, it does not look like much.

No worries, that's why I never post summer pics of my trees, they are all grouped together in an area surrounded by green so nothing stands out.

Ok...just crawled out ;).