Rangpur Santa Barbara

The Rangpur acid mandarins are the result of a cross between an ancient mandarin and a citron. There are numerous varieties of Rangpur around the world, especially in Asia, but also in other places where they have been cultivated. Originally, Rangpur mandarins were used as rootstocks for other citrus fruits, particularly in India and Brazil. Later, they gained ornamental value, especially in the U.S., where they arrived in the late 19th century. The Santa Barbara Rangpur is the result of a selection made in 1912 at the Santa Barbara estate in California (U.S.) owned by Mr. Hale.

Vigorous and productive tree with an open growth habit. Fruits are small to medium-sized, with a globose or subglobose shape and depressed ends. The skin is thin, slightly pitted, and bright orange at maturity. Its aroma is characteristic of Rangpur. The flesh is melting, acidic, and has a hint of bitterness. It may contain some seeds.

Its use, besides being ornamental, involves the use of the fruits as substitutes for lime or lemon, adding different nuances to them.