Can anyone tell me the meaning of the word "FINA" when used in the name of citrus varieties? I am growing the citrus variety named Clementina Fina Sodea (UCR V149), and Snickles is growing the citrus variety Sanguina Double Fina Blood Orange. There is also a Fina Clementine Mandarin (UCR V1518). - Millet

Found this report about Spanish Lemons:
"Many lemon varieties have existed in the region for several hundred years, and most could be grouped into two general categories: 1) Finos, or lemons that bloom during one part of the year, and 2) Vernas, or lemons that bloom throughout the year."

I don't know if this applies to other varieties.

See http://ag.arizona.edu/pubs/crops/az1051/az105110.html

fina means Fine in english...

Laaz, Fine is what Snickles thought it might mean. But then his tree would translate to "double fine", or Fine, Fine. Mine would translate to Fine Sodea??? I wonder when used withthe nameing of citrus, if it means something other than Fine? Citrange, I am now going to read your link, and will get back. Thank you both. - Millet

If we look at some of our named forms of Blood Oranges
we can see some real discrepancy in the color of the pulp.
In some of the older clones this was to be expected. There
are forms of Sanguinelli (plural) depending on where they
originated and whether they were selected seedlings or
branch sports say in Spain, Italy or Portugal that could be
an amber colored pulp with red streaks, one that has dark
colored pulp similar in color to most Moro and then we
have lighter shades in between. Another sign to look for
was the coloring of the skin as some of these forms would
be yellow, some golden and some could become a brilliant
orange color when ripe, irrespective for the most part of
where they are grown (the latter is a challenge to discuss
as even interior deserts here can preclude some of the
Blood Oranges from coloring up much, the skin and/or
the pulp when ripe and it is not well known why this is
but these kinds of things are not new for Sweet and
Blood Oranges here in California as even interior
coastal areas can have trouble getting Oranges to
"sugar up" when in most years that is not a problem
for us in the interior valleys, yet the interior coasts
can have their Oranges "color up" and in some years
we have some trouble).

Years ago I saw three distinct pulp colors of Sanguinelli
when we halved some fruit that stirred my interest in
Blood Oranges. It may be a reach but the word fine or
fina for Blood Oranges could refer to the overall color
and texture of the pulp. Thus, when we juice our fruit
from these trees fine may refer to the amount of pulp
that will be mixed in with the juice. Call it a quality
grade if you will. It is hard to know for sure whether
the word fina applies to the pulp color and/or texture
but it is also conceivable that the word fina originally
referenced the consistency and perhaps the color of
the juice as well.

Snickles

Sanguina Doble Fina

We bought the Sanguina Doble Fina, already referenced
in another thread, for one reason as it should be and once
was the amber with the red streaks form. Came about as
a branch sport that was not allowed to go to seed per say
but was propagated by cuttings if memory serves me right.
Once the fruit was determined to be different than the parent
plant this one was propagated from cuttings, not from seed
is what I remember being told.

Snickles

Found more "Fina" varieties. I think the first named "Fina" fruit was simply called Double Fina, Other Fina fruits are: Entrefina, Double Fina Ameliorea (washington Sanguine). The term "Fina" seems to always be connected in some form to Spain. - Millet