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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.

Ortanique fruit

Scientific Name:Citrus reticulata sinensis

Ortanique fruit was pale in color and no seeds. It had juicy flesh and it grown in places like the Mediterranean region.
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Internal quality

The preliminary juice testing of ortanique maintains brix: acid ratio as 12:5:1 in late September. It maintains the ratio between 9:1 and 12.5:1 through August and September.
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External quality

The skin is pale orange, smooth and thin under tropical conditions. The skin is highly colored, and ranges from 3.6 to 5.0 mm thick. Without any considerable deterioration, fruit will hang on the tree into late spring.
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Propagation and culture

Ortanique soil culture
  • 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.
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Ortanique Uses

  • 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.
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Ortanique Rum Cake
  • 1/2 pound butter
  • ortanique
  • 1 1/2 cups sugar
  • 1 3/4 cups flour
  • 4 eggs
  • 1 1/2 teaspoons baking powder
  • 1/4 teaspoon vanilla extract
  • 3 tablespoons Jamaican rum
  • 4 tablespoons ortanique juice
  • 8 tablespoons guava jelly
  • 2 tablespoons confectioners' sugar
  • 1 cup heavy cream

How to prepare?

  • 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

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