So what was the winner?

Fun, education and experience - triple threat! :)

Nice results, congrats KC!

John, the calamondin and the Meyer were our favorites. The sweet lime was a bit bland, but I can see juicing it. The rangpur will be a good lime substitute if I pick it greener, it was quite acidic, and the Persian was so floral, I’m not sure what I’ll do with it.
George, thank you for all your advice! When should we start up our fertilizing again, we bare,y had a winter here!
KC

Thanks, sunshine! The sad ending was that I went out for a walk with my friend, and my husband did the dishes, and threw these all out, thinking we were done with them! On the plus side, he left me a clean kitchen...

KC, bummer about your loss,,,, but you will grow lots more and laugh when you think back about this evening.

I just bought 180 lb and am planning to throw it down this week. I expect it will be fine just lying there until the rains hit (hopefully) by mid February. I still see remnants of my slow release Palm Plus on the ground from early fall so im not in a rush. this next dose will be 50/50 GroPower citrus / NitraKing.

Lovely collection kc :). What a fun exercise.

KC, he learned too :)) Did he get scolded?

He was mortified! He's been watching the citrus angst all year! I might get a new plant out of this :)

KC

Yeah, John, I hear you about the seeds! But I love cooking with it! I love the delicate flavor, and yes, my inlaws lived in Manila a few years, so maybe we acquired the taste there! Calamondin juice, cakes (thanks Laura) and the spicy Indian relish I make, I am so glad it's such a prolific little tree!

KC

Tangelo, Shasta Gold, Satsuma or Kishu would be good recommendations.

Duncan is the gold standard for grapefruit flavor, though it has some seeds. A lemon tree for fragrance (I prefer Lisbon, but there are plenty of other sweeter lemons out there)

Great harvest KC! I love calamondins also although I’m a bit overrun with them at the moment. I’m going to make a big batch of marmalade and save some for tea. I love them in tea.

Laura, I chop mine into bits, and saute in a tiny bit of oil, add salt, red chilli powder, a little sugar, and it makes a lovely spicy chutney!