Calamondin Citrus Tree 3 gallon
days to maturity:
plant spacing: 1 plant per 25 square feet
sunlight requirements: 6-14 hours
look out for: whiteflies, citrus greening, and citrus leaf miner
harvest notes: harvest small fruits when they turn orange
Calamondin is one of our favorite fruit trees, especially when it comes to citrus. We love how small the tree stays and even more importantly we love that it is in a constant state of flowing and fruiting. The calamondin is as cold hardy as the Satsuma orange and can be grown all along the Gulf Coast of the southern United States. It is moderately drought-tolerant. The small fruits are unique in that the whole fruit is eaten, skin and all, like a kumquat. The sweet fragrant skin balances out the sour and acidic juice. Calamondin halves or quarters may be served with iced tea, seafood and meats, to be squeezed for the acid juice. They were commonly used in Florida before limes became plentiful. Some people boil the sliced fruits with cranberries to make a tart sauce. Calamondins are also preserved whole in sugar syrup, or made into sweet pickles, or marmalade. All citrus trees prefer very well draining sandy soil, and small varieties like the calamondin can stay in a pot (5 gallons or larger) for years, as they don't love our native soil and tend to do better in pots so long as the soil is well draining.