Philippine red rangpur

The acidic Rangpur mandarins are the result of a cross between an old mandarin and a citron. This event likely occurred in the original center of citrus, as it seems common to find varieties of Citrus limonia in India, China, or Myanmar. There are numerous varieties of Rangpur, and even the Red of the Philippines is known by different names depending on the location, but it is always characterized by having smaller fruits than other Rangpur. Its origin is unknown.

Vigorous tree, medium-sized, shrub-like habit and dense appearance, which gives it ornamental value. It is very productive. Fruit is small in size, variable in morphology, but mostly globose or round. They hold up very well on the tree. They may present a basal neck, and a small apical nipple surrounded by an areole is characteristic. Fine bark, orange-reddish in maturity. Pulp is orange, tender and juicy, with a bitter and strongly acidic taste. It has seeds.

In addition to the ornamental value of the plant, the fruits can be used in the same way as lime, with the particularity that their pulp is orange and the citrus notes are different. The rind is very aromatic, and it can be used as a flavoring for baked goods, both sweet and savory, as well as for beverages.