Following a long history of cultivation, coupled with the ease by which hybridisation can occur within the genus Cistus, it has become very difficult to devise a workable taxonomy for all the commercially significant taxa, Previous systems have recognised anything from 1 - 167 ‘good’ species in the genus. Work is ongoing to produce a workable monograph of the genus and in the meantime we are following the the treatment proposed by D.J. Mabberley (A classification for edible citrus: an update, with a note on Murraya (Rutaceae), in Telopea 25: 271-284, 2022).
The parentage of this taxon is (male) Citrus hystrix × (female) Citrus reticulata.

Common Name: Djeruk Limau

General Information

Citrus amblycarpa is an almost spineless, evergreen shrub or small tree growing up to 7 metres tall.
The plant is cultivated for its fruit, especially in Java, where it is found for sale in most markets[].

Known Hazards

None known

Botanical References

Range

A hybrid species of garden origin, it is only known in cultivation.

Habitat

Not known in the wild

Properties

Edibility Rating
Other Uses Rating
Habit	Evergreen Shrub
Height	5.00 m
Cultivation Status	Cultivated

Cultivation Details

Three main climates are suitable for commercial citrus production - tropical climates, subtropical with winter rain such as in the Mediterranean and semitropical with summer rainfall as found in Florida and southern Brazil[]. The optimal temperatures for citrus cultivation range between 25 - 30°c, with the coldest month having an average minimum of at least 15°c[]. Growth generally ceases below 13°c and above 38°c[]. If there are dry periods of more than three months, then irrigation will be necessary[]. This species is cultivated at elevations from sea level to 350 metres[].
Prefers a deep, well-drained but moisture-retentive loamy soil in full sun[]. Prefers a pH in the range 5 - 6[].

Edible Uses

Fruit - cooked[]. The yellow-green pulp has a sour taste and fragrant aroma[]. The extremely fragrant juice of the young or half-ripe fruits is used as a condiment to enhance the taste of several Javanese dishes such as sambal, soto and bahmie[, ]. It is also added to rice flour in the preparation of ragi yeast cakes[]. The fruit is 15 - 35mm in diameter, turning yellow-green at maturity, peel bullate, not very thin[].

The leaves are mixed with other foods to give them a pleasant taste[].

Medicinal

None known

Other Uses

Used as a rootstock[].

The leaves are used to perfume washing water[].

Propagation

The seed is best sown in containers as soon as it is ripe, after thoroughly rinsing it[, ]. Sow stored seed in containers as soon as possible]. Germination usually takes place within 2 - 3 weeks at 13°c. Seedlings are liable to damp off so they must be watered with care and kept well ventilated. The seed is usually polyembryonic, two or more seedlings arise from each seed and they are genetically identical to the parent but they do not usually carry any virus that might be present in the parent plant[]. When large enough to handle, prick the seedlings out into individual pots and grow them on until they are 10cm or more tall before planting out into their permanent positions.
Cuttings of half-ripe wood, July/August in a frame. This species grows easily from cuttings[].
Layering in October.

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Captcha: if i have 3 bananas, and i eat them all, how many bananas did i just eat?