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opedemeiadojoao
Citruholic
Joined: 23 Oct 2012
Posts: 27
Location: Portugal
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| Posted: Wed 31 Oct, 2012 8:45 pm |
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Have some ripe fruit with some seed. |
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Wed 31 Oct, 2012 9:57 pm |
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Yes, Calamondin are polyembryonic. They will produce both nuclear seedlings (clone of the mother plant), as well a zygotic seedlings (cross pollinated seedlings). The clonal seedling tends to sprout first and be bigger, if you end up with multiple seedlings and are trying to identify which is the clone and which seedlings are the hybrids.
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Patty S.
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5653
Location: Dorchester County, South Carolina
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| Posted: Wed 31 Oct, 2012 10:34 pm |
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BUT, as with most variegated citrus... Variegated cals will produce mostly albino seedlings. The green form is true to type.
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Wed 31 Oct, 2012 10:54 pm |
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True, Laaz, but didn't think he was asking about variegated Calamondin. No mention of variegated, so I assumed he was asking about all green Calamondin 
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Patty S.
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5653
Location: Dorchester County, South Carolina
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| Posted: Wed 31 Oct, 2012 11:11 pm |
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He didn't, just putting that out there in case...
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Wed 31 Oct, 2012 11:19 pm |
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Good thought to mention for sure. I only have the variegated variety. 6 of them used as ornamentals. I just noticed today that one poor little tree has so many fruit on it, it is completely bent over! I will be picking a bunch of Calamondins tomorrow. I guess I better figure out how to make Calamondin marmalade, lol!! 
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Patty S.
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Laaz
Site Owner
Joined: 12 Nov 2005
Posts: 5653
Location: Dorchester County, South Carolina
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| Posted: Wed 31 Oct, 2012 11:31 pm |
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They are excellent used on steaks & burgers. Just squeeze a bunch & marinate your steaks & burgers in the juice, very good.
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Wed 31 Oct, 2012 11:35 pm |
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Very good to know, Laaz! We barbeque about 4 to 6 times a week (or use our smoker). I never quite know what to do with sour citrus. Will definitely give this a try, thanks for the tip.
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Patty S.
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Sanguinello
Gest
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| Posted: Thu 01 Nov, 2012 10:11 pm |
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Do you want a Calomindin marmalade recipe ?
I have a very simple one with jelly sugar. |
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Thu 01 Nov, 2012 10:42 pm |
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Well, sure! I would have to Google for one, so lay it on me
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Patty S.
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Sanguinello
Gest
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| Posted: Thu 01 Nov, 2012 10:48 pm |
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Calamondin marmalade
1kg Calamondin
1kg jelly sugar
Cut the Calamondins into thin slices and remove the seeds.
Then process with jelly sugar 1:1 as directed on the package. |
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hoosierquilt
Site Admin
Joined: 25 Oct 2010
Posts: 970
Location: Vista, California USA
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| Posted: Thu 01 Nov, 2012 11:10 pm |
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Thanks, I'll have to find our equivalent of jelly sugar here in the USA. Appreciate the recipe!
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Patty S.
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Sanguinello
Gest
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| Posted: Thu 01 Nov, 2012 11:11 pm |
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opedemeiadojoao
Citruholic
Joined: 23 Oct 2012
Posts: 27
Location: Portugal
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| Posted: Fri 02 Nov, 2012 7:52 pm |
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Thank's again.
I had already tried to germinate some of the seeds but, with the new farm worries, totaly forgot about them outside... they went rotten...
will read about temp and moisture requisits before starting remaining seeds.
new farm already has two, very thorny oranges, will post some photos as soon as possible. Would like your feedback on a couple of issues. |
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