Ellendale Tangor Tangor
Barlow, Ellendale Beauty, Ellendale Leng, Ellendale Taranco, Fagan, Fagans, Grant, Hearne, Herps, Koster, Leng, Leng Ellendale, Robinson, Savio, Super Malvasio
Tangor 'Ellendale' is a late Australian variety that was discovered in 1878 by E. A. Burridge in Burrumu, Queensland and named after his settlement. It has the highest yields, biggest fruit and most excellent quality of all only in Australia. Tangor 'Ellendale' is a vigorous, high, almost thornless tree with spherical crown and widely oval leaves. Its yields are not stable each year and therefore can't be labeled as prolific. What it actually doesn't need in such large amounts as other citruses is the Khalium. It is also considerably cold hardy and very resistant to extremely high temperatures. The branches are fragile and can easily be broken and therefore they are usually propped. It is also necessary to remove some fruit when the tree has productive year. Tangor 'Ellendale' in Spain usually ripens in February and the fruit's characteristics vary with different climates. It produces smaller fruit that falls of the tree before harvest in coastal areas, very sour and acidic fruit in cold climates and heavily irrigated areas. It has small flowers, average or big (5,5-8cm), almost spherical fruit that can weigh up to 150-190g and sometimes forms a small navel. The rind is quite thin and colors up very slowly; it can be orange-red in full ripeness, almost perfectly smooth, easy to peel and very susceptible to hail damage. The pulp is also very colorful, soft, juicy, sweet or pleasantly sour with lots of sugars. It is usually divided into 10-12 segments and contains only a few monoembryonic seeds. It doesn't require pollination by another citrus, but contains more seeds (up to 20) if it comes in contact with different pollen than its own. Even though it belongs to the most delicious tangors, the fruit's rind can crack long before ripeness. This usually occurs in very humid or wet climates and can be treated with giberelin. The fruit is easy to store (it loses sour flavor if it is stored too long), but loses the quality if it hangs ripe on the tree (usually this occurs when it is grafted on rough lemon, which also shortens this variety's vitality). The most suitable rootstock for this cultivar is orange tree in well draining soils and citrange 'Troyer' or 'Carrizo' or citrumelo 'Swingle'. If the Poncirus rootstock is used, the fruit's pulp will be too sour and acidic. Some people also use 'Rangpur'. Tangor 'Ellendale' requires warm and sunny locations if it is grown in containers.
Murcott Tangor Tangor
Big Red, Honey, Honey Bell, Honey Tangerine, Murcot, Murcott Honey, Red, Smith
Tangor 'Murccot' is a cross of orange 'Sweet' and tangerine C. reticulata Blanco. Therefore it is sometimes recognized as a tangerine, but it has nothing in common with hybrid tangerine 'Honey'. This cultvar was bred in 1913 by Dr. W. T. Swingle in Florida and since 1922 propagated and distributed by Charles Murcott Smith a J. Ward Smith. There's no description or information about the graft's origin, so it got was named after those men. It is sometimes called 'Honey tangerine' in USA, whereas the rest of the world (except Brazil) knows it only as 'Murcott'. It is the second most popular variety in Australia and Brazil cultivated as a typical tangerine (maybe because of its resemblance with hybrid tangerine 'Encore'). It soon becam very popular fruit for preserving, mainly thanks to its delicious dark orange pulp.
Tangor 'Murccot' is a tree that resembles a high and wide shrub and has long overhanging branches decorated with small, spear-shaped, pointed leaves. It is very resistant to chlorosis and it's usually necessary to remove some fruit early in season, so that the branches won't be damaged (or in extreme cases the tree survives). Tangor 'Murccot' is also the least cold hardy tangor of all. It produces average (4-8cm), strong and flattened fruit that can weigh up to 70-120g and has many ridges that follow the segments line. The yellow-orange rind is quite thin (2-3,5mm), difficult to peel, smooth, slightly pebbled, well attached to the pulp and can easily be damaged by wind and sun. Its intensively orange pulp is very soft, juicy (up to 55%) and has excellent aroma combined with delicious flavor. Early or unripe fruit is very sour and the fruit generally contains more limonin (even more than navel oranges). The pulp is divided into several easily separable segments with strong membranes and many small (10-30) seeds, which is more of a disadvantage. The fruit starts ripening in December and it has the best flavor in February. It must be harvested with knife or scissors, because the peduncle is well attached to the branch. It can hang ripe on the tree for 2 months and than starts to granulate in drier climates. It is eaten mostly fresh.
There are several rootstocks that can be used with this variety, but usually only rough lemon and orange. Certain incompatibility with Poncirus was reported in USA and its crosses ('Troyer', 'Carrizo'...) and other unconfirmed reports from Australia claim, that the rootstock 'Cleopatra' postpones the ripening by a few weeks. It is sometimes used as a rootstock too.
Tangor 'Murccot' is cultivated in containers by many Japanese families and ripens there very late, sometimes even in April or May, but it has very decorative fruit.
Seto Tangor Tangor
Sato
Tangor 'Seto' has Japanese origin and it's a cross of Unshiu tangerine 'Sugiyama' and orange 'Washington' ('Trovita') that was bred in 1946 and released to public in 1971. It is mostly grown in the Seto region, Hiroshima prefecture and is earlier than 'Owari' that is maternal variety to 'Sugiyama'. Tangor 'Seto' also share certain similar characteristics with tangor 'Kuno'. Its fruit is however bigger, less flattened and has thinner, smoother rind. The pulp is also more delicious.
