Rangpur is a hybrid variety, a cross between mandarin orange and lemon. Rangpur is a citrus fruit also known as lemandarin. It has a very acidic taste. The name of this fruit was originated in the Bengali languages. Since this fruit is grown in Rangpur in Bangladesh, a city is known for citrus fruits. It can also be used as a substitute for commercial limes.
- Rangpur fruit
- Rangpur trees
- Packaging, pricing and marketing
- Scientific classification
The fruit’s rind color varies from yellow to reddish-orange with surface minutely pitted and smooth to slightly rough. It contains 8 to 10 loosely adherent segments where the axis is large and hollow at maturity. The fruit flesh is orange-colored, tender, juicy and strongly acidic. Seeds of rangpur fruit are fairly numerous, small, highly polyembryonic with light green cotyledons. The fruit tastes extremely sour, distinct lemon-lime flavor with the light hint of tangerine.
Other citrus rootstock like rough skinned lemon, Citrus jambhiri, 'Heen Naran', or trifoliate orange, Poncirus trifoliata Raf. Rangpur lime may also coexist with other citrus on same rootstock. In South Kona, Rangpur lime and tangelo have been grafted and all produce fruit on a single tree.
Species: C. × limonia
- 2 cups sugar and boiling water
- 1 cup pineapple juice
- 1 1/2 cups Rangpur lime juice
- 6 cups of ice and water
- 1 liter 7-Up
- Mix egg yolks, sugar, Rangpur lime juice and zest in double boiler to 165 degreeF.
- Remove from heat and place mixture in a bowl and beat until it thickens and cool for 4-8 minutes.
- Combine water and gelatin and stand to hydrolyze. Heat heavy cream to a simmer and add gelatin. Stir for one minute to dissolve gelatin. Remove from heat and set aside.
- Whip cream cheese and salt till light and fluffy. Scrape bowl to ensure all cream cheese is whipped thoroughly. Fold in cooled whipped cream mixture and fold in egg mixture. Freeze overnight.
- 2 lb clarified butter
- 12 egg yolks
- 2 oz cold water
- 3 oz Kona Rangpur lime juice
- Cayenne and salt to taste
- Add yolks and cold water in a stainless steel bowl. Beat well and add few drops of Rangpur lime juice. Clasp the bowl over a hot water bath and continue to beat until the yolks are thickened.
- Remove bowl from heat and use ladle to gradually beat in the warm butter. Beat continuously and add butter drop by drop. If the sauce becomes too thick to beat before all the butter is added, beat in a little more Kona Rangpur lime juice.
- When all the butter has been added, beat in the remaining lime juice. Hold in Bain Marie in a warm-water bath, hold for about 11/2 hours.
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