I like kumquats, calamondins (I used to use these in the kitchen for a distinct taste), LIMES are all fun and super productive in pots, Key Limes are smaller and nice in pots, Ponderosa lemons make super big lemons (a citron x lemon hybrid actually), also like blood oranges in pots. Meyer's lemons are fun too. Most oranges disappoint me for some reason, blood orange though is decent. Also grow Sumatsu mandarin. I have true lemon trees (Eureka and Lisbon), but they are big and prickly if it is for a home (I overwinter mine in the garage). I have Citrons in fruit now, but not small trees, try Buddha's Fingers if you want something weird from Asia, I grow this species (Citrus medica) but without the divided carpels of that variety (in the Hebrew, Etrog, the carpels/segments are united (same species). That one has been vigorous for me. Btter Orange is even easy from SEED, and relatively fast, but it is prickly! P.S., I had limequats, not a fan.

Love my Armstrong satsuma best! Owari and Xie Shan are great as well. I think the Gold Nugget and Shasta Gold will be good eventually. Also like my Flame grapefruit.

@41North thanks for the input on the limequats. What was particularly not so great about them?

Dave, that armstrong satsuma always looks amazing when you post it. How is it for thorns and how is the look of the bark? How sweet do they tend to get grown more northern? I've been considering an armstrong for awhile, but didn't have the opportunity. It looks like it might make a nice pair with my fukushu.

Bonsai, I have a lot of limes, Persians all. I love how the limes perform in pots, my most prolific variety of citrus. I also like kumquats, just rather grow pure limes.

Any type of satsuma would be good.

My favorite is calamondin, 2nd place is excalibur red lime. They are very productive, pretty, and I love the flavor in my drinks. They can stay outside most of the year here in zone 8a near the NC/SC border. Outside now on DEC 27th.

Have any of you ever grown kishu mandarins? It's another variety that I would love to grow but have been wondering about. I love my fukushu for eating out of hand as it is a fantastic balance of sweet and tart (though as the tree is getting older the peel is getting loose and coming off of the inner fruit, which makes it harder to eat together), but I would love a tree that is either straight sweet or straight tart or tart and bitter for drinks and cooking.

I agree with Dave in NoVA concerning xie shan. It is an excellent tasting satsuma. Grows well in a container.

I think pretty much any Satsuma is great. I love the sweet mixed with just a bit of tart. And that they mature in late fall to early winter is a plus. They don't require a lot of heat to sweeten up like grapefruit, orange or tangelo. My 10+ years of experience with satsumas tells me that it's not so much the variety, but how established the plant is. I've heard that Armstrong is 'meh', but it's my best tasting and sweetest mandarin I grow, by far! It's also my oldest, and that makes all the difference. I also grow Xie Shan and Owari. Owari is next oldest and it's getting there in flavor. And I have numerous other mandarins - SugarBelle, Kishu, Murcott, Keraji, Shasta Gold, Gold Nugget, etc. I also feel that when Kishu gets more established, the fruit are going to be really good (small, but good) -- almost like those orange slice candies.