Citrus reticulata x (C. ichangensis x C. reticulata)
Originally thought to refer to Clem-Yuz 3-3, there is confusion and it may also refer to Clem-Yuz 2-2.
Hardy to 10°F, -12°C perhaps to 5°F, -15
Ten-Degree Tangerine may refer to either Clem-Yuz 2-2 or Clem-Yuz 3-3. Clem-Yuz 2-2 is a much earlier ripening fruit and is said to be better tasting by one grower. Clem-Yuz 3-3 can have a kerosene aftertaste. However Dr. Brown the originator preferred 3-3
"This plant, otherwise know as Clem-Yuz 3-3 is one of a number of Clementine X Yuzu hybrids produced by Dr. Brown during the late 1960s...semi-deciduous...blooming and fruiting after 80 to 130 hours of continuous subfreezing weather with minimum temperatures of 10 F or lower...Fruit ripens relatively late, in mid-December, in Texas, when it attains quality better than that of supermarket tangerines...the fruit matures into a sprightly flavored tangerine"[1] p. 30
“The rind is orange and smooth...If self pollinated the fruit is nearly seedless. But otherwise has 8-20 large, plump seeds per fruit, seeds appear to be a mix of monoembryonic and polyembryonic types...unripe fruit has an excellent lime-like flavor...(fruit) will keep for several months under refrigeration.”[2] p. 48
At the Stan Mckenzie orchard in SC in March 2014, Ten-Degree Tangerine looked much better than Owari. Trees still had their leaves, while Owari was mostly defoliated with stem die back.
Single Clem Yuz 3-3 picked on December 15, 2016. Color is not as orange as expected based on Dr. Brown description. Skin is smooth, compare with 2-2
December 1, 2017, picked 1 fruit. Brix 12. Slightly tart, but good flavor.
Clem-Yuz 2-2
The fruit is large tangerine size...juice is sweetish with a mild tangerine flavor that has a trace of kerosene; but there is no gum or bitterness. Each segment has 1-2 seeds which are moderately large...Although the peel is corky, it is edible because it lacks the intense acrid bitterness seen in most citrus...Fruit is borne at branch tips near the outside of the tree, and is ripe by mid-October.
At best, fruit is a pale, juicy, seedy, low-flavored mandarin, but in many years it is dry and juiceless. Tree is productive, withstands 5 - 10 degrees F.[2] pp. 48 & 50
An experienced hobbiest believes this is an excellent flavored fruit, and the early ripening period is an added benefit. Personal observation, pleasant tasting.
2-2, very loose skin, photo taken November 19, 2016
where could I buy it?
ReplyDeleteStan probably has it. http://mckenzie-farms.com/
ReplyDeleteI am growing what I believe to be Clem-Yuz. I grew it from seed from a Clem-Yuz fruit. Now in the seven years this citrus seedling grew, through many repottings, and before it bloomed, there was a slight chance the label might have gotten mixed up. In any case, year eight it bloomed high up in the, then, 7 foot high tree-- but no fruit. Then year nine it bloomed all over, including quite far down toward the bottom of the tree. It bore a couple dozen fruit! Pretty satisfying. As fruit turned orange I tried them and they were quite tart (and seedy). By mid-December they were starting to taste pretty good! More like a Clementine, but still, very seedy. I think I'll hang on to the tree. Maybe trim it back a bit now as it's over 8 feet high.
ReplyDeleteGood news. This plant should be more common. Citrus bloom in the order you mention, starting at the top. UFl breeders grow citrus without side growth to force seedlings into earlier blooming.
DeleteI don't have a whole lot of experience getting seedling citrus to fruit. I was under the impression that once they bloomed at the top, that top growth would always bloom and the lower, never. But there must be some kind of hormone thing going on that allows the lower branches to begin fruiting after the top finally kicks in.
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