ORIGIN DATA:

Citrus micrantha is one of the most ancient citrus fruits that has survived to the present day, thanks to its preservation in the Philippine islands of Cebu and Bohol, where it was discovered for the West by Peter J. Wester in 1915. It is the female progenitor of such important citrus fruits as C. aurantifolia, C. excelsa or C. macrophylla. The microcarpa variety is characterized by having very small flowers and fruits, which hold very well on the tree.

TREE AND FRUIT DESCRIPTION:

Small and moderately vigorous tree, with thin branches provided with numerous thorns. Leaves with large winged petiole typical of Papedas. Small fruits, spherical morphology, sometimes slightly flattened at both poles or may have a small basal neck. Rough rind, very aromatic, greenish yellow when ripe. Pale green flesh that can become yellowish-green, juicy, with very sour and bitter, pungent juice. It has monoembryonic seeds.

USES:

Its essential oil is characterized by the presence of large amounts of bergaptene, a phototoxic furanocoumarin also present, although to a lesser extent, in bergamot. The juice is used as a condiment in Philippine cuisine, to prepare different sawsawan. The juice can also be used to make a refreshing sorbet combined with mint.