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Olgavita
Joined: 06 Jun 2006
Posts: 23
Location: Saint Petersburg, Russia
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5679
Location: Dorchester County, South Carolina
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| Posted: Wed 17 Jan, 2007 8:07 pm |
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Nice collection Olga ! |
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Millet
Citruholic
Joined: 13 Nov 2005
Posts: 6656
Location: Colorado
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| Posted: Thu 18 Jan, 2007 12:25 am |
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Olga, looks like your doing very nice with the growing of your citrus. Thank you for sharing the pictures with us. - Millet |
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STEELVIPER
Citruholic
Joined: 24 Dec 2006
Posts: 29
Location: Riverisde, CA Zone:9B
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| Posted: Thu 18 Jan, 2007 2:56 am |
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Very nice. 
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justjoan
Citruholic
Joined: 18 Apr 2006
Posts: 335
Location: Brooklyn Park Mn Zone 4A
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| Posted: Thu 18 Jan, 2007 2:00 pm |
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spa`sibo Olga,
Your citrus are wonderful! My "X" was a high school Russian language teacher and he managed to get to your country several years ago a couple of times and the pictures of your city, many beautiful places. I am a newbie to this hobby and learning much everyday. Thanks for sharing your pics!
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Olgavita
Joined: 06 Jun 2006
Posts: 23
Location: Saint Petersburg, Russia
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| Posted: Thu 18 Jan, 2007 6:42 pm |
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Thank you very much for your kind words. I am glad you like my citrus plants.
Several calamondins have already ripen.
There were such seeds in them:
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Olga
Home citrus grower from Russia |
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JoeReal
Site Admin
Joined: 16 Nov 2005
Posts: 4726
Location: Davis, California
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| Posted: Thu 18 Jan, 2007 7:01 pm |
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Olga, very good and healthy plants you've got.
Don't wait for Calamondins to ripen. The best time to use them is when they are still greenish and just about to start color, like the big green one above the ripe one. When they ripen they lose their potency.
When using Calamondins, it is best to cut them in half in another direction, where you cut across all the sectors. Then squeeze the juices out directly unto lobsters, crabs, fried fish, other seafoods, also unto tea or soda...
Congratulations!
Joe |
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5679
Location: Dorchester County, South Carolina
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| Posted: Thu 18 Jan, 2007 7:49 pm |
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Now that I never thought of. Next year will have to try them on Lobster... |
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JoeReal
Site Admin
Joined: 16 Nov 2005
Posts: 4726
Location: Davis, California
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| Posted: Thu 18 Jan, 2007 8:27 pm |
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I love to squeeze them over cajun style fried catfish. Then drink with Calamondin wine, .
Can't have enough of Calamondin, Benny can attest to that! |
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5679
Location: Dorchester County, South Carolina
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| Posted: Thu 18 Jan, 2007 8:56 pm |
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 My wife & myself drank the Calomondin wine ...
Are these bottles refillable ?  |
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JoeReal
Site Admin
Joined: 16 Nov 2005
Posts: 4726
Location: Davis, California
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| Posted: Thu 18 Jan, 2007 9:00 pm |
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Don't worry Laaz. I made another batch, but this time, quite different. The next batch is sweet, which I like that way. It will be called Yuzucal wine, will bottle this coming Christmas. Already it is tasting great. It is a combination of Yuzu rind, juice and Calamondin.
I selected the name Yuzucal obviously coming from Yuzu and Calamondin, but the name more rhymes with asukal (Filipino word for sugar), from the Spanish word azucar. So this wine is sweet, otherwise I won't be calling it Yuzucal. |
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JoeReal
Site Admin
Joined: 16 Nov 2005
Posts: 4726
Location: Davis, California
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| Posted: Thu 18 Jan, 2007 9:08 pm |
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| Laaz wrote: | My wife & myself drank the Calomondin wine ...
Are these bottles refillable ? |
My main problem is that I only make 20-bottle batches of wine and each batch is uniquely different. Although it would taste in general like the Calamondin wine that you got, the next batch will always have its own unique taste, and that it varies with time too (usually improved with storage). |
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bencelest
Citruholic
Joined: 13 Nov 2005
Posts: 1595
Location: Salinas, California
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| Posted: Thu 18 Jan, 2007 11:12 pm |
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Joe:
Let me be the taster of the next batch.
Yummy!
The cal wine you gave me I finally taste it but it was in the orning and it tastes super good.
But I only drink wine in the evening before I go to bed and sometimes with Victoria. I made exception.
Thanks! |
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5679
Location: Dorchester County, South Carolina
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| Posted: Thu 18 Jan, 2007 11:21 pm |
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I agree with Benny, The Cal wine was excellent.
Now you must teach Olga to make it in Russia  |
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Olgavita
Joined: 06 Jun 2006
Posts: 23
Location: Saint Petersburg, Russia
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| Posted: Fri 19 Jan, 2007 4:48 am |
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| Quote: | Don't wait for Calamondins to ripen. The best time to use them is when they are still greenish and just about to start color, like the big green one above the ripe one. When they ripen they lose their potency.
When using Calamondins, it is best to cut them in half in another direction, where you cut across all the sectors. Then squeeze the juices out directly unto lobsters, crabs, fried fish, other seafoods, also unto tea or soda... |
JoeReal, thanks for advice. That greenish calamondin was very juicy, and its flesh was orange. Nice!
| Quote: | | Now you must teach Olga to make it in Russia |
I am waiting for your recipe.  How to make cocktails from calamondins?
Do you know how to prune container trees? My calamondin grew very tall last summer. I would like to prune some branches. Where can I find information and photos?
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Olga
Home citrus grower from Russia |
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