An ortanique is a hybrid variety, a cross between a sweet orange and a tangerine. The fruit was discovered in Jamaica. It had strong citrus aroma and tangy, vaguely sweet flavor.
- Internal quality
- External quality
- Propagation and culture
- Ortanique Uses
Ortanique fruit was pale in color and no seeds. It had juicy flesh and it grown in places like the Mediterranean region.
- The trees were grown on shallow bauxitic soils at the higher elevations of 2,000 to 3,000 with proper wind breaks.
- The trees may also grow in other soils at lower elevations. But the fruit will have neither the unusual flavor nor its attractive orange color.
- Ortaniques will grow at faster rate on clay and alluvial soils.
- Trees will grow well and produced adequate fruit if planted in a number of open areas as low as 800 ft.
- Ortaniques are more sensitive to wet conditions; the fruit skin thins out, greatly reducing the albedo with the fruit tending to drop off earlier.
- Optimum rainfall is in the range of 55-60inches per year, during the months of April to June and September to October.
- Ortanique trees will withstand hot and dry weather. It also tolerate the cooler nights of the higher elevations of Jamaica.
- The fruit was very flavorful and very refreshing. It is possible to squash the Ortanique for juice.
- The juice can be drunk plain or blended with other fruit juices.
- Used for making fruit salads, sorbet, garnishes, preserves, and a variety of other sweets.
- The fruit is likely to be candy with or without peel.
- Take a large bowl, cream the butter and zest
- Add the sugar, until the mixture becomes very light and fluffy. Add eggs and beat well Add the flour and baking powder together and add to butter mixture
- Divide the mixture between two prepared cake pans, and bake for about 25 minutes
- Allow the cakes to cool in the, then turn out onto cooling racks lined with waxed paper
- Take a small saucepan; combine the ortanique juice and guava jelly
- Heat until jelly is softened and added with the fruit juice. Then remove from the heat and stir in the rum
- Use a toothpick to make small holes all over the bottoms of the cakes
- Mix heavy cream and vanilla extract in a bowl and beat to soft peaks, after the cakes are completely cool
- Decoratively arrange the ortanique segments around the edges of the top of the cakes