A shrub with green fruits similar to apples. Japanese quince is indispensable in preparations. Flowering shrubs for the garden - spring

The luxurious, bright red flowers of Chaenomeles bloom in May before the leaves bloom. The buds do not open at the same time, so you can admire the flowering for 3-4 weeks. For this reason alone, Chaenomeles is worth planting on your property.

It belongs to the Rosaceae family, the genus Japanese Quince, which includes 4 species: Chaenomeles Mauleya (low quince), Chaenomeles beautiful, Chaenomeles catanica.

The most popular among us is the Japanese quince, which is popularly called "northern lemon"", and hybrid forms obtained from Japanese quince and low quince.

For quince you need to find a place in every garden plot. This is a very beautiful shrub.

Quince fruits are edible, sour and very aromatic. They sit tightly on the branches and look like apples. Their color is lemon-yellow, very hard, but this is not a drawback, since they are not consumed raw, but are made into jam, which has a unique aroma and a high content of vitamin C.

However, Japanese quince is used by gardeners primarily as an ornamental plant. Its flowers are similar to those of an apple tree, but in more lively and vibrant colors - coral, purple and light pink. Blooms profusely in May.

Story

Chaenomeles has long been cultivated in East Asia as an ornamental, fruit and medicinal plant. At home, in Japan and China, it is called the fire bush. In Eastern Europe, the first attempt to introduce Chaenomeles into culture was made in Latvia. It then spread to Russia, Ukraine and Belarus. In our area, the most common species known are Chaenomeles japonica or Japanese quince and Chaenomeles Cathayan, Chaenomeles Mauleya, or low quince. Varieties Nikolay, Nina, Vitaminny, Karavaevsky, Pomaranchevyy, Citrine, Likhtar, etc.

Choose a place to land

It grows well and blooms colorfully on light soils rich in organic matter (poor soils with high acidity are also suitable). But on alkaline ones, you can get chlorosis. The area should be well lit and protected from the wind. The plant is quite winter-hardy, but in some winters it can freeze, so it is best to cover it with snow. Chaenomeles does not tolerate low places where cold air accumulates. The shrub is unusually drought-resistant, which is due to the deep location of its root system, but in hot, dry times it requires watering.

Planting and care of Chaenomeles

Two-year-old seedlings are used as planting material. They are planted in early spring before buds open or in autumn in October. The plant is buried to the level of the root collar, i.e. to the same depth as they grew in the nursery.

After planting, water, mulch the soil around the bush, and shorten the above-ground part by a third. To get a full harvest, you need to plant 2-3 chaenomelis plants on the plot.

Care will not require much effort and time: fertilizing, removing weeds, mulching the soil around the bush. In a dry and hot year, additional watering is required. When forming and pruning bushes, weak, damaged shoots are removed to provide better illumination for the rest.

The bush should have 10-15 branches of different ages: 3-5 one-year-olds, 3-4 two- and three-year-olds, and 2-3 four- and five-year-olds. Branches older than 5 years are removed, replacing them with annual shoots. The most valuable are those that take a horizontal position at a distance of 20-40 cm from the ground. Long shoots can be shortened.

Chaenomeles is practically not affected by diseases and pests. This means that it can be grown without the use of chemical protection agents. It grows slowly, gaining 3-5 cm per year. It blooms at the age of 4 and with proper care can live in one place for up to 80 years.

Reproduction

Seeds. In the fall, in October, they can be sown immediately. When sowing in spring, stratification is carried out for 2-3 months in wet sand at a temperature of 0 -3 degrees below zero. Sow in furrows to a depth of 2-3 cm and mulch. The shoots appear quickly, and in the phase of 2-3 true leaves the plants dive.

From vegetative methods green is best for reproduction
cuttings in June. If there are well-developed mother plants, propagation by layering and root suckers is also possible. The best forms and varieties are grafted in spring or budded in summer. In this case, seedlings of Chaenomeles, as well as common quince, pear, and serviceberry, are suitable as rootstocks.

Harvesting and use of fruits

Quince fruits are harvested in early to mid-October. If the autumn is warm and dry, they can stay on the bushes until November, increasing in mass and becoming colorful. The waxy coating on the fruit becomes denser, and the specific aroma becomes more pronounced. The quince crop must be harvested before the onset of autumn frosts, although the fruits can withstand temperatures dropping to minus 3-4 degrees.

The collected ones are sorted by size and degree of ripening. Large and medium ones are used for compotes, jams, jelly, small ones - for extract. The most useful product of Japanese quince processing is extract, from which many dishes are prepared.

To do this, take 1 kg of fruit, put it in a jar, add 1 kg of sugar and close the lid. After 10-15 days, the sugar-quince extract is drained, and jam or compote is made from the quince. Processed foods taste better when the fruits are blanched for about 5 minutes before cooking.

How to make homemade refresh: Place pieces of ripe chaenomeles fruits on saucers and place them in different rooms. Soon a fresh, pleasant aroma will “float” throughout the apartment.

Harvesting

Ripe quince (it ripens in September-October) is light green or yellow, sometimes with a red blush. The weight of the fruit is on average 20-30 g, for the best selection hybrids it is about 100 g.

Harvest the fruits before frost, otherwise they will lose their taste and aroma. They are stored at a temperature of about 2 degrees. Chaenomeles is practically not eaten fresh due to its sour taste and hard, rocky texture. Slices are added to tea, like lemon, as well as to cabbage soup and borscht to give dishes a pleasant sour taste. Green salads are seasoned with fresh and canned juice. Delicious, beautiful (amber-golden color) and exceptionally aromatic pastilles, jelly, jam, juice, wine, liqueur are prepared from large and medium-sized fruits. Chaenomeles jam is especially tasty. It has an amber color, a delicate honey smell and a very pleasant, refreshing, slightly sour taste. The fruits are used to flavor liquor products. Chaenomelis can be frozen and dried.

Usefulness and value

Fruit chaenomeles are useful people working in hazardous industries and living in areas contaminated with radionuclides.

Doctors recommend the fruits of this plant for a number of diseases of the gastrointestinal tract and cardiovascular system; as a diuretic, hemostatic and antiseptic. In folk medicine, chaenomeles is known as a vitamin, tonic, and appetite stimulant. An infusion of dried fruits is used for low stomach acidity.

It is no coincidence that Japanese quince, or Japanese chaenomeles, is called the northern lemon. After all, the abundance of vitamin “C” and a complex of organic acids, as well as a characteristic smell, give the yellow fruits of this plant a sour taste and a similarity to lemon.
Wonderful fragrant fruits of Japanese quince with a diameter of about 4 cm. They are dense, covered with a protective waxy coating and therefore are perfectly stored, exuding a pleasant aroma for a long time.

Botanists included 4 species native to East Asia in the genus Chaenomeles (Chaenomele s Lindl.). These heat-loving plants are deciduous or semi-evergreen shrubs and small trees with apple- or pear-shaped fruits.

Breeders also bred several hybrid forms of Chaenomeles with elegant simple or double flowers (white, pink, orange, red-brown), with various shapes and sizes of fruits, with different periods of their ripening. Chaenomeles hybrids are very beautiful, but less winter-hardy than the original species.

The winter forcing of Japanese quince in tub culture is quite successful.
If you calculate the timing of forcing, then by the desired date in the middle of winter, your room will burst into flames with the bright colors of spring - a small miracle - blooming chaenomeles. Every gardener can try to create a similar holiday with the help of a Japanese quince bush planted in a pot.

Japanese quince in landscape design

The most common species in culture is japonica, or chaenomeles japonica(Chaenomele s japonica) is a very beautiful and useful deciduous shrub up to 3 m tall, but much lower in the northern regions. This long-lived plant bears fruit for an average of 70 years and is practically undamaged by pests and diseases.

Another decorative species is also very attractive and widely used in landscaping - Japanese quince low, or chaenomeles maulea(Chaenomele s maulei). It is an almost creeping deciduous shrub up to a meter high. Its arched branches are completely covered with bright red-orange flowers in late spring and early summer. Fragrant, medicinal lemon-yellow fruits ripen in September.

Chaenomeles has been grown in China and Japan for thousands of years due to the decorative properties of this plant. Green shiny leaves are oval or ovate; there are thorns on the shoots.
In spring, the Japanese quince bush is completely covered with pink or white-pink large flowers up to 5 cm in diameter. And in the fall, this plant delights gardeners for a long time with its abundant yellow fruits with a short petiole, sitting tightly on the branches.

Japanese quince is widely used in landscaping to create hedges, borders and rocky gardens. Chaenomeles bushes are appropriate both in groups and individually against a background or in.

Chaenomeles looks great in the garden on a high trunk. Gardeners obtain standard chaenomeles by grafting cuttings onto a wild pear.

Harvesting and use of Japanese quince fruits

However, not only the aesthetic merits of Japanese quince contributed to its wide distribution in gardens around the world. After all, the fruits of Chaenomeles are a real storehouse of vitamins and biologically active substances, so they are healing and can easily replace expensive lemons.

And the simplest recipe for preparing them for future use is very similar to candiing lemons. I grind the peeled Japanese quince fruits in a meat grinder and add sugar in equal proportions by weight - this way all the vitamins of the fresh fruit are completely preserved. I store this vitamin preparation in the refrigerator. When using, I add it (one or two teaspoons) to a glass of water. To get a refreshing and invigorating drink, you can use carbonated cold water, or you can use hot water - depending on the purpose and who you like.

More complex options for processing the sour fruits of Chaenomeles are also possible - both separately and in a mixture with the fruits of other crops (especially those that have an excessively sweet taste). Here there is room for the housewife's imagination to run wild: various syrups and preserves, jams, compotes, juices, sauces, jellies, marshmallows, candied fruits, marmalade, vinegar.... Just don't be lazy - prepare it, and in winter all this will come in handy!

Ripe chaenomeles fruits, which have a surprisingly persistent and delicate aroma, can serve as a natural air freshener. It’s not for nothing that gardeners have long placed them in a beautiful vase and placed them on the table in the house. The fruits of Japanese quince, which persist for a long time even in warm conditions, fill the home with a pleasant fruity aroma. And the beautiful shape and bright lemon color of Chaenomeles fruits in an elegant vase are a wonderful table decoration.

Wrinkled Japanese quince fruits can be finely chopped and dried, and in winter added to dried fruit compote.

Growing Japanese quince

The geography of growing Chaenomeles japonica is very large: from the latitude of St. Petersburg to the southernmost outskirts. After all, this is a fairly winter-hardy plant (the branches may freeze slightly, but the bush survives under the snow).
Japanese quince is light-loving and heat-resistant, unpretentious to the presence of soil moisture.

My Japanese quince bushes regularly produce a bountiful harvest - all the branches are literally covered with numerous fruits. To obtain such an excellent result, it is necessary to follow simple agricultural techniques for cultivating Chaenomeles.

For Japanese quince, choose a sunny place, if possible on a dry hill. There should not be less than a meter between Chaenomeles bushes to avoid thickening and shading of the plantings.

Planting of annual Japanese quince seedlings is carried out either in the spring (before buds open) or in the fall (1-1.5 months before the onset of persistent cold weather).

Plant Chaenomeles seedlings in pre-prepared holes (0.5 x 0.5 m in size), cover the roots with fertile soil with the addition of garden compost.
Water the planted plant thoroughly. After water has been absorbed into the soil, mulch the surface of the soil around the seedling to prevent sudden evaporation of moisture. And trim the seedling itself to a height of 15-20 cm for intensive growth and tillering.

Annual care for Japanese quince involves removing weak and dry branches broken by snow and old branches.

A properly formed chaenomeles bush should have 4-6 one-year branches, 3-4 two-, three- and four-year branches, and no more than 2-3 five-year branches. This will allow you to have abundant annual harvests from the bush for 15 years.

The productivity of Japanese quince is beneficially affected by the addition of compost or humus, fermented mullein or chicken droppings, as well as green fertilizer (extract from soaked weeds with the addition of wood ash).

Chaenomeles fruits are harvested in dry weather as they ripen in September-November.

Reproduction of Japanese quince

Chaenomeles reproduces by seeds and.

If Japanese quince does not yet grow in your garden, then ask your country neighbors for cuttings. Or buy at least one fruit in the fall. It contains an abundance of seeds. In late autumn, sow freshly harvested seeds in a line in the garden (you can sow after snow has fallen) so that the densely coated Japanese quince seeds undergo natural stratification in winter. Then friendly shoots will appear in the spring.
And for spring sowing, three months of Chaenomeles seeds will be required.

Citrus fruits are evergreen shrubs and trees that belong to the Rutaceae family. The types of citrus plants today are diverse, however, few people know that initially only tangerine, pomelo, lime and citron existed in nature. All other fruits were developed through long-term selection.

Being juicy and tasty, citrus fruits are popular all over the world. They are also in high demand due to their amazing health benefits. Popular types of citrus fruits, such as lemons, grapefruits and oranges, are not only eaten in their natural form, but also used to make juice, added to jams and jellies, and used in cooking to add special flavor to meats and vegetables.

What is the difference?

Citrus fruits are sour exotic fruits in which the seeds are surrounded by juicy and fleshy pulp. Originally grown in Southeast Asia, they have become popular throughout the world. How many types of citrus fruits are there in the world? Currently, it is assumed that there are slightly more than thirty independent varieties.

The combination of sweet and sour flavors and vibrant aromas is probably one of the reasons why they are among the favorite fruits for many people around the world. They are usually juicy, and it is this juice that contains the main acidic component that gives the fruit its characteristic taste. Not only do they taste great, but they also form an important part of a healthy diet due to their many health benefits.

Citrus fruits come in different types and colors. Their color depends on climatic conditions. In tropical regions there is no winter and the fruit remains green or greenish-orange until ripe. They are usually harvested before they are fully ripe.

Why should you be careful?

Considering the health benefits, these sour fruits help in detoxification and are a rich source of vitamin C and other nutrients that are essential for the human body.

The acidity in citrus fruits is their main feature, as in some cases it can cause stomach upset and difficulty in consumption. Some people develop allergic reactions to these citrus fruits or stomach problems. Therefore, it is necessary to listen to how you feel when using each new product.

Today, most large stores offer many types of citrus fruits. Which ones are the most useful?

These fruits have antibacterial, antiviral and immunomodulatory properties. Lemon is also used as a weight loss tool as it aids digestion and cleanses the liver. This citrus contains citric acid, vitamin C, calcium, magnesium, bioflavonoid, pectin and limonene, which are known to boost the immune system.

It is a large subtropical fruit known for its slightly bitter and sour taste. Its name comes from the fact that it grows in grape-like clusters. With high levels of enzymes, high water content and very little sodium, grapefruit helps speed up weight loss. It also helps prevent cancer, improves immunity levels and aids digestion. It is rich in B vitamins, magnesium, iron, folic acid, manganese, calcium and potassium.

When talking about types of citrus fruits, it is impossible not to mention oranges. These fruits are rich in vitamin C, potassium and beta-carotene. Oranges are an ideal source of nutrients for the body. They help maintain heart health, prevent kidney disease and lower cholesterol. Oranges are by far one of the most popular citrus fruits.

Tangerines are a type of citrus fruit that belongs to a separate family and is slightly more expensive than oranges. They have a distinctly less sour and sweeter taste. These fruits are rich in vitamin C and beta-carotene. In addition, tangerines are known to improve digestion, heal wounds and cuts, and limit the risk of obesity.

Clementine is a seedless variety of mandarin. Being a rich source of fiber, vitamin C and potassium, it is also considered an energy food. In addition, it is an antioxidant and helps in weight loss and improved vision. Since it is available from November to January, it is also known as Christmas Orange.

These fruits are similar to lemons, but unlike them, they are green in color and have a bitter-sweet taste. These types of citrus fruits are also rich in vitamins C and A, iron, potassium, magnesium and other minerals. Limes can reverse the signs of aging, make your skin look younger, and even prevent the formation of kidney stones.

As the largest citrus fruit, pomelo is an excellent source of vitamins A, B1, B2 and C, bioflavonoids, protein, fiber, healthy fats, potassium, antioxidants and enzymes. This fruit is known to aid digestion, promote heart health and good dental health, and boost the immune system's ability to fight off common flu and colds.

red orange

The types of citrus fruits are often similar. However, blood orange is considered a separate variety of fruit. Being one of the most delicious citrus fruits, it is also effective for health. Thus, it contains high levels of vitamins C and A, as well as folic acid, anthocyanins and calcium. These substances are necessary for the body to prevent cancer and strengthen teeth and bones. Additionally, eating blood oranges promotes good digestive health. You can often hear the question: “If two types of citrus fruits are grafted, what happens?” This fruit is a clear answer to it.

Buddha's hand

Its scientific name is Citrusmedicavar Sarcodactylis. More commonly known as Buddha's hand, this fruit is rich in vitamin C. It is commonly used to make tonics and stimulant drinks. Unlike other citrus fruits, it has dry pulp and no seeds.

This fruit is native to India and Burma. Citron has tremendous health benefits. The fruit's antioxidant properties make it ideal for diseases caused by oxidative stress (such as Alzheimer's disease). The fruit has hypoglycemic properties, which make it ideal for treating diabetes. It also has a pain-relieving effect on wounds, cuts and burns.

Oroblanco, which is commonly classified as a type of white grapefruit, is rich in natural sugars, dietary fiber, and is an excellent source of antioxidants that prevent free radicals from causing cellular damage in your body. It is also sodium-free and has a high concentration of beta-carotene.

Benefits of citrus fruits

First of all, they promote weight loss. So, one lemon with honey, diluted in warm water, is an excellent means for losing weight. It works most effectively if consumed in the morning on an empty stomach. Lemon contains pectin, a soluble fiber that helps burn fat and promote weight loss.

Secondly, all types of citrus fruits increase immunity: most citrus fruits are an excellent source of vitamin C. This substance, when consumed along with antioxidants, helps boost your body's immunity. Studies have shown that people who consume citrus fruits are less susceptible to common infections such as colds and flu.

Thirdly, citrus fruits improve digestion, in particular lemon and lime are recommended for this purpose. Drinking a glass of lemon juice with food will help eliminate harmful bacteria in the gastrointestinal tract.

In addition, almost all types of citrus fruits contain calcium and potassium in small quantities. For example, the potassium levels in lemon help maintain bone calcium density in the body. Potassium helps prevent calcium loss through the kidneys, thus protecting the body from osteoporosis.

Most citrus fruits contain citric acid, and regular consumption of the juices of these fruits helps increase citrate levels in the urine. People prone to developing kidney stones should consume plenty of water to prevent the formation of kidney stones. But adding lemon juice can help reduce the risk of such calcium stones.

How to use different types of citrus fruits to your advantage?

If you will be consuming citrus fruits purchased in advance, store them at room temperature for up to a week. If you plan to leave them for a longer period of time, put the fruits in the refrigerator. There they can remain in usable form for a month.

If you have an upset stomach, drink a glass of lime juice. This will help relieve stomach pain and diarrhea.

Lemon juice is used to rub freshly cut fruits to prevent them from turning brown. Also, the juice of this citrus, mixed with honey, cleanses the skin well. Since citrus fruits (especially lemon and lime) are sour in nature, this helps balance the body's pH. Most of these fruits contain less than a hundred calories per serving, so they are a great option for a healthy snack.

These plants can also be used for aesthetic purposes. For example, everyone knows such types of indoor citrus fruits as lemon and tangerine. Despite the fact that they do not always bear fruit, such a tree perfectly decorates any home or office interior.

Lemon variety Pavlovsky

If there are exceptional, legendary varieties of indoor lemons, then this is probably our current hero. In any case, for the countries of the former Soviet Union it is beyond competition! The word “most” fits it like no other variety of domestic citrus fruit. The most common, the most famous, the most unpretentious, and even the most “native”. As a rule, almost all people passionate about this activity began their journey to the fascinating country of citrus growing with Pavlovsky. Meet this extraordinary plant!

From Turkey - to the banks of the Oka

Without exaggeration, every florist who is passionate about citrus fruits knows the history of the emergence of the Pavlovsky variety. Maybe not in detail, but in general terms - definitely!

Like all historical events, this too has several options, differing, however, only in minor nuances. Let's give the most common one, which wanders from directory to directory, from site to site. Most likely, the basis of the story was the text of the famous Soviet popularizer of indoor citrus growing V.V. Dadykin, published in the 60s of the last century in the newspaper “Rural Life”. Although, of course, Dadykin did not come up with it himself, but relied on previously published sources.

So, the story goes that in the middle of the 19th century, merchant Ivan Karachistov lived in the town of Pavlov, on the Oka River (now Nizhny Novgorod province). In his trading business (and he traded in metal products), Karachistov went on a long trip, visiting the Turkish cities of Ankara and Istanbul.

After a successful deal, Turkish business partners gave Ivan several cuttings of local lemons. These plants were already widespread in Turkey at that time. The merchant brought the cuttings home and presented them to his relative, a certain Elagin, who knew a lot about plant growing. Elagin came to the rescue in time, rooted the cuttings, gave them the opportunity to bear fruit...

The fame of the unprecedented “golden apples” spread through the streets of tiny Pavlov. It turned out that the cuttings of the plant take root well. What happens next is predictable; within a few years, almost every local hut had an overseas miracle fruit on the windowsill! Pavlovsk lemon began its march through the cities and towns of the Russian Empire.

Secret of success

Perhaps things weren't quite like that. For example, to us, citrus fruit specialists, it seems unlikely that Karachistov brought cuttings to his homeland. Even now, with the availability of electricity, refrigerators and fast trains, preserving cuttings on the road is not so easy, let alone in those days! It is logical to assume that he brought already rooted plants in pots. But does this change the essence of the matter?

There is also often information that before this story, Russia did not know lemons at all. This is not true; in the Empire, the first lemons, judging by historical information, appeared at least three centuries earlier. Autocrat Peter I was a great lover of citrus fruits. Under him, a real “greenhouse city” was founded in the vicinity of St. Petersburg - Oranienbaum. Lemons also grew in the Kremlin, in the so-called “rangery chambers”.

Interesting! The success of Russian citrus growers in Oranienbaum was amazing! They received carloads of lemons and oranges, picking them from the trees in the middle of winter and delivering them to the royal table at Christmas. To be fair, it should be said that local gardeners were helped by specialists from Europe, primarily from Holland.

The history of the development of citrus growing in the Russian Empire is a separate, fascinating topic, but, alas, it only distracts us. Let's return to the described variety.

Pavlovsk lemon, if it turned out to be the first in something, was in its popularity and nationality. Before him, citrus fruits were the privilege of only noble and landowner greenhouses. The common people and the lemons seemed to exist in different worlds. Peasants, as well as Pavlov’s artisans, understood the agricultural technology of this plant and learned to propagate it easily and en masse. Fortunately, the original nature of the variety was favorable to this: it was shade-tolerant, the cuttings took root without problems, even in water.

From town to town, from village to village, the range of a new plant for Russia expanded. The variety was quickly named Pavlovsky - after the place of its origin. It has become truly popular, because it was not specialists, but ordinary people who worked on its development and improvement. Hundreds of thousands of cuttings over many decades, a great many hands participating in this mass breeding experiment - it is unlikely that European citrus growing knew at least one similar example!

Description of the variety

Such an unusual biography left its mark on the properties of this citrus. The fact is that an endless series of cuttings, without the injection of “fresh blood,” fixed certain bud mutations within the variety. Moreover, probably some peasants, accidentally or intentionally, ensured that Pavlovsky seedlings bear fruit. They, logically, differed even more from the once imported “original”.

These factors led to the appearance of many lines and forms within the variety that were different from each other. The differences manifested themselves in different ways: in the shape of the leaves, in the taste and size of the fruit, in the vigor of growth, etc. This creates a somewhat paradoxical picture: it is not easy to describe this variety of lemons, because individual specimens are often significantly different from each other.

Crown, its external characteristics . It is compact, round, and relatively small in size. Pavlovsk lemon rarely exceeds 1.5 m, usually it is no more than a meter. The branches, often hanging with their tips down, are equipped with many spines: green at first, brown in later life.

The color of the bark of young shoots is green, but over time it acquires a grayish-yellow tint. A characteristic feature is the presence of small longitudinal cracks in the bark.

The leaves are salad green, light, shiny, and quite large in comparison with the overall size of the crown. Typically, the width of the leaf (5 - 7 cm) is approximately half its length. It is difficult to talk about the shape of the leaves; for different trees it can be very diverse: round, ovoid, elongated, lanceolate. The same can be said for the serrations on the tips of the leaves. Sometimes there are almost no cloves, sometimes there are many and they are large. In any case, in this variety the cloves are always located closer to the top of the leaf. The leaf petioles are short, practically without wings.

The crown develops well even in poor lighting conditions, the foliage easily tolerates dry air. However, the tree still grows better, and especially bears fruit, on south-facing windows. But this lemon doesn’t like direct sun! He doesn't like being outdoors either.

Features of flowering . The variety is remontant, that is, capable of blooming several times a year. As a rule, two waves of flowering and rapid growth are observed: in early spring and in the first half of autumn. Individual flowers appear in summer and even winter, but they are usually not pollinated.

The first flowers on the cuttings can appear in the second year of life. Real flowering and fruiting occurs in the fourth year. The flowers are bright white, almost devoid of purple. The size of the flowers is small, 2 - 3 cm in diameter. The smell is pleasant and strong. The flowers are located in the axils of the leaves, most often solitary, sometimes in small inflorescences. The plant self-pollinates well.

Fruit characteristics . This lemon has a high yield. An adult tub tree at the age of about 15 years can produce up to fifty fruits with an average size of 180 to 250 grams. You can often see larger fruits, weighing about 500 grams.

The taste of the fruit is high. The pulp is juicy and aromatic, although there are forms with excessive acidity. Other fruit features:

The color is yellow, bright.

The shape varies, as does the shape of the leaves. Still, oval, slightly elongated lemons predominate.

The peel is of medium thickness, often thin, about 3 mm. It has a special aroma and even a unique taste. This is an excellent fruit for tea drinking.

The surface also varies from completely smooth to rough, even slightly bumpy.

The fruits of this variety take a long time to ripen and can remain on the branches for more than a year if they are not picked in time.

Interesting! It has been noticed that the fruits located at the ends of the branches are always sour than those that set closer to the trunk.

The description given here should not be considered dogma. We repeat, Pavlovsky has many forms, both more successful and less valuable. For example, there are trees of this variety that have almost no thorns on the branches.

Unfortunately, it is now increasingly difficult to find a high-quality form of real Pavlovsk lemon. Many lines are degenerating; targeted breeding work on this miracle of folk citrus growing has not been carried out for many decades.

But our current hero is worthy of all respect! For one and a half hundred years it was a real lemon for the people, glorifying the small town on the Oka River. The residents of Pavlov did not remain in debt; on the central street of the city they erected a monument to their “countryman” - Pavlovsky lemon! It seems that there is no such monument in all of Russia.

Many years ago, back in Soviet times, I ordered Pavlovsk lemon by mail from a nursery. They sent it in a parcel in wet sawdust, or rather, in two parcels, since I ordered two copies. And she did the right thing in ordering two seedlings, because one seedling was sick for a long time and eventually died. And the second one took root perfectly. A year later it began to bloom and began to bear fruit. But I remember there were two ovaries left. The rest of the lemons stopped growing and fell off. I think the tree itself regulated how many lemons it could grow, because it was still small. The lemons were small, a little larger than a chicken egg, but fragrant. The peel is thin. This plant loves attention and care. You can’t overdo it with watering, but you also can’t overdry it, it doesn’t like to change its location. The crown also needs to be looked after. I removed the branches growing inside the crown. Unfortunately, I had to give away my lemon tree due to a move. Then there were attempts to grow other varieties of lemons from cuttings, but they were unsuccessful. If it were possible, I would order Pavlova lemon again.

This is a nursery from Pavlovo! I want to try to order a tree from them and not only a lemon, but also a tangerine. My ancestors come from the r.p. Sosnovskoe. This is a neighboring area from Pavlovo. As a child, when I visited my grandparents, I was always happy about this tree! It was about a meter and a half in height and the same in width + a tub 60-70 cm high and 50 cm in diameter. The aroma permeated the entire hut from the flowers, from the foliage, and from the hanging fruits! it looked very beautiful. At the same time, fruits of varying degrees of maturity hung on the tree and there could be flowers. There was a lemon in the corner, between two windows. One looked east, the second south. No one has ever moistened the foliage. We only monitored soil moisture. Or rather, my grandmother simply already knew how many times a week to water it (with rainwater). He felt great and bore moderate fruit. By the way, visiting NUMEROUS relatives, I remember that everyone had lemons. And three or four grandmother’s sisters and grandfather’s relatives, those who lived in large BRICK houses by village standards of that time, also had tangerines. As a child, they attracted me even more. The crown is low, very “curly”, richly green. The aroma from them was amazing too! But not the same as from lemons, its own. The fruits were absolutely similar to store-bought ones. By the way, in those years it was not possible to go to the store and buy citrus fruits at any time, even in Gorky, where I lived with my parents. That’s why I was very attracted to these yellow and especially orange fruits! The lemons tasted much more aromatic than store-bought ones. A divine addition to tea, for example, on a frosty winter day. The crust was medium in thickness, the seeds were large and there were few of them. I also remember the taste of tangerines, because the little guest was always treated to a fruit, which he looked at with such lust. So, the taste was less attractive than the appearance. If you try to eat it in slices, like ordinary tangerines, an unpleasant bitterness appears in your mouth. Therefore, they peeled the tangerine, as chefs now say, for a full fillet. That is, by removing the films that separate the lobules. Then the fruit gave off its juicy, not cloyingly sweet taste. And this was a small miracle for the child in the middle of winter.

It is worth noting that I have repeatedly tried to grow these plants in my city apartment. However, for various reasons my experience was unsuccessful. My attempts have been going on since childhood, or rather adolescence. I don’t want to leave them now, at over forty years old))). To my great regret, the windows of my current apartment mostly face north, only one window faces south, and that’s where I placed the children. So I have doubts about the hope for a successful result this time too, but I will try. I really want to fill my home with the wonderful aroma of my childhood!

Indeed, everyone probably began their passion for citrus fruits with Pavlovsky. I purchased a one-year-old grafted tree back in the 90s, it was a rare success! That same year it bloomed, the flowers were incredibly fragrant, I had to remove them so as not to destroy the plant. A year later it bloomed again, 1 lemon began to bloom. Grew up on the northeast side, quite successfully. This was probably the most long-awaited fruit, and therefore the most delicious. Thin crust, no more than 2 mm, the lemon itself is tasty and juicy. But mistakes in watering are fatal for citrus fruits; it was not possible to save the plant. Later there were also Meyer, New Zealand, Panderosa from the Orenburg nursery - but they could not be compared with Pavlovsky.

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20 exotic fruits you didn't know anything about

1. Sugar apple (Annona squamosus)

This fruit is native to tropical America, but is also grown in Pakistan, India and the Philippines. The fruit is somewhat similar to a pine cone and is about 10 cm in diameter. The fruit, which has a slight custard flavor, has white flesh inside and a small number of seeds.

2. Mammea americana (American apricot)

Mammea americana is an evergreen tree native to South America and artificially planted in other regions of the world, including West Africa and Southeast Asia. American apricots are actually berries that are about 20 cm in diameter. The berry has a thick outer skin and soft orange pulp inside, usually there is one large seed in the center, however, large berries have about 4. The pulp is sweet and fragrant.

3. Cherimoya

Cherimoya, or custard apple, is a foliage plant native to the high mountain regions of South America. The fruit of the tree has a round shape with 3 types of surface (lumpy, smooth or mixed). The pulp of the fruit has a creamy consistency, very aromatic, white and juicy. The fruit is said to taste like a combination of banana, passion fruit, papaya and pineapple. Mark Twain said in 1866: “Cherimoya is the most delicious fruit known.”

4. Platonia is wonderful

Platonia is a large tree (reaching a height of up to 40 meters) growing in the tropical forests of Brazil and Paraguay. The fruit grows to the size of an orange, and when pressed, a yellow liquid begins to ooze from it. Inside the fruit there is white pulp enveloping several black seeds, which has a pleasant sweet and sour taste.

Cocona is another tropical fruit that can be found in the mountainous regions of South America. It grows on small bushes and grows very quickly: in 9 months you can get fruit from the seeds, and after another 2 months they will finally ripen. The fruits are very similar to berries and come in red, orange and yellow colors. They look very similar to tomatoes, but taste like a cross between a tomato and a lemon.

6. Breadfruit

Breadfruit belongs to the mulberry family and is native to the Philippines and the islands of Southeast Asia. The fruits taste like bananas; they can be eaten raw when they are fully ripe; when unripe, they can only be eaten cooked. The ripe fruit is soft and sweet, the unripe fruit is dense and starchy, and it got its name because when the unripe fruit is cooked, it tastes very much like freshly baked bread.

Langsat or duku are two very similar fruits that can be found throughout Asia. They come from the same family, almost identical in appearance and taste, with only one difference. The langsat peel contains a latex substance, it is not poisonous, but it makes it difficult to remove, while the duku peel comes off easily. There are 5 segments inside the fruit, some of which contain several bitter seeds. It is a very sweet fruit that can be prepared in a variety of ways.

8. Dacriodes edible

Dacryodes is an evergreen tree native to the tropical rainforests of Africa, northern Nigeria and southern Angola. The fruits, which range in color from deep blue to purple, are also known as African pears and are oblong in shape with pale green flesh inside. These fatty fruits were claimed to have the potential to end famine in Africa, as the fruit is made up of 48 percent essential fatty acids, amino acids, vitamins and triglycerides. It has been calculated that from one hectare planted with these trees, 7–8 tons of oil can be obtained, and all parts of the plant can be used.

9. Jaboticaba

The Brazilian grape tree is a very strange plant native to the southeastern part of Brazil. The strange thing about this tree is the way it grows fruit. Initially, yellowish-white flowers appear all over the trunk and large branches, then the flowers develop into fruits, 3-4 cm in diameter. Inside the purple round shaped fruits there is soft gelatinous flesh with 1-4 black seeds. The fruit is very sweet and can be eaten plain; however, it is most often used to make wine or liqueur.

10. Rambutan

Rambutan is a strange looking fruit that looks like a fluffy strawberry. It is native to Southeast Asia, but is widespread in other regions, especially Costa Rica, where it is called the "Chinese sucker." The fruits, 3–6 cm in diameter, have an oval shape. The flesh is a little tough, but easily separates from the skin; rambutan tastes sweet and sour.

Known by many names, including large moringa, Indian mulberry, etc., this fruit is native to all of Southeast Asia and Australia, and is also widely cultivated in the tropics. The tree bears fruit all year round, but, as a rule, when the fruits ripen, the fruit has a very pungent odor. However, despite the smell, the fruit is rich in high fiber, vitamins, protein, iron and calcium, and is a staple food in many Pacific countries. It can be eaten cooked or raw with salt.

Marula is a deciduous tree native to Southern and Eastern Africa. It now grows throughout Africa, as its fruit is an important food source for the Bantu peoples, and the trees appeared throughout their migration route. The green fruit ripens and turns yellow, and the white pulp inside is very juicy and has a pleasant aroma. After falling from the tree, the fruits begin to ferment almost immediately, so elephants and baboons in these regions are often slightly intoxicated. The fruits are also used to make the popular Amarula liqueur, which can be found in any duty-free store.

13. Cloudberry

Cloudberries are a North American west coast berry. It is found in humid forests and grows in dense thickets. The fruit is similar to a raspberry, however, its color is more orange. They are very sweet, they are eaten both raw and processed into juice, wine, candies and jams.

14. Salaka (snake fruit)

Snake fruit is native to Indonesia. They grow in clusters, and got their nickname because of the red-brown scaly skin that is easily removed. Inside are 3 white sweet “segments”, each containing small black inedible seeds. The fruits have a sweet and sour taste and the consistency of apples.

Bail, or rock apple, is native to India but can be found throughout Southeast Asia. Bail is a smooth fruit with a woody skin that comes in yellow, green or grey. The tough outer skin is so hard that the fruit can only be reached with a hammer. Inside is yellow pulp with several hairy seeds, which can be eaten fresh or dried. The ripe fruit is often prepared into a drink called sharbat, which also contains water, sugar and lime juice with pulp. You only need one large fruit to prepare 6 liters of sharbat.

16. Chrysophyllum (star apple)

This fruit is native to the lowlands of Central America and Western India. The undersides of the leaves of this evergreen tree have a golden color that is visible even from a distance, and the white or lilac flowers that grow on the tree have a sweet scent. The fruits are round in shape and purple in color, their skin is dense. If the fruit is cut horizontally, the star shape in the pulp is clearly visible. Fresh fruits have a very sweet and pleasant taste.

17. Carambola (star fruit)

Carambola is a fruit tree native to the Philippines, but grows throughout Southeast Asia, East Asia, and South America. The shell of the fruit contains five “ridges”, which, when cut longitudinally, look like a star, which is why the fruit got its name. The fruit is rich in vitamin C and antioxidants. When ripe, the fruit turns bright yellow and tastes very juicy and crispy.

18. Horned Melon

Horned melon, also known as the African cucumber, is native to Africa but is now also grown in Australia, New Zealand and Chile. When ripe, the skin of the melon becomes covered with dense, pointed yellow spines, and the jelly-like flesh becomes bright green. The taste of the fruit is often compared to a banana. The fruit is a good source of vitamin C and fiber.

Pitaya, or cactus fruit, which can be found throughout Asia, Australia, and North and South America, was originally thought to be native to Mexico. There are two types of pitaya: sour, typically eaten in America, and sweet, found throughout Asia. The fruits come in red, yellow and purple colors, have a very pleasant aroma, and the sweet appearance tastes very similar to kiwi.

20. Magic fruit

Miracle fruit, or sweet berries, are very strange berries native to West Africa. What makes these fruits strange? The fruits contain large quantities of the sugar substitute miraculin in combination with glycoprotein. The fruit itself does not have a very sweet taste, but after a person eats it, the glycoprotein binds to the taste buds located on the human tongue and turns the taste of any product into sweet within about an hour. This way you can eat a whole lemon and it will taste like sweet syrup.

In the 70s, attempts were made to commercially sell the fruit as a dietary product, since it can transform any food into sweetness, without affecting the amount of calories consumed. However, it was not possible to achieve success in this field.

Alphabetical catalog of fruits

A small tree or large shrub with a wide-rounded crown. Its reddish-brown or brown-olive, shiny, bare shoots, often in places (but not entirely) covered with a grayish film, buds 2-3 side by side, are very elegant. Very decorative during flowering, decorated with numerous large white or pale pink flowers, with dark red reflexed sepals. The apricot is no less beautiful at the time of fruiting, decorated with velvety-pubescent, often blushing, sweet, rounded fruits with a longitudinal groove up to 3 cm in diameter. The tree loves light and tolerates drought well, lives up to 50 years or more.

Avocado (English) alligatorpear- alligator pear) is a tall evergreen tree with large fruits of the same name. The fruits of the plant have the shape of a pear, oval or ball and reach sizes of 5-20 cm. The weight of a ripe fruit can reach 2 kg. The top of the avocado is covered with a hard, dark green or black skin, and the inner flesh can be green with a yellowish tint. There are more than 400 different varieties of avocados. The taste of avocado is reminiscent of butter with herbs and a hint of nuts. For its nutritional value, the fruit was included in the Guinness Book of Records in 1998.

Strongly thorny branched multi-stemmed trees, sometimes shrubs, with thin brownish-green shoots, 3-10 meters high. Cherry plum flowers are white or pink, solitary. Blooms in early May. The fruits of the cherry plum ripen in August-September. An excellent honey plant and rootstock for plums.

A terrestrial herbaceous plant, pineapple, is often called a fruit. It has a spiny stem and leaves. Flowering lasts 15-20 days, and as a result, an infructescence is formed, which is the fused base of the ovaries, the covering leaves of the flowers and the axis of the inflorescence. The fruit is powerful, cone-shaped, golden-yellow. A group of vegetative leaves “tuft” always develops at the top of the pineapple.

Annona (guanabana)

The tree in natural conditions reaches 6m in height, in a room it is much lower. Unlike some other annonas, this is an evergreen tree. The leaves are oval or oblong, glossy, leathery, dark green, up to 15 cm long. They have a slightly spicy odor, especially noticeable when rubbed. The flowers are fragrant, large (up to 4.5 cm in diameter), consist of three yellow-green fleshy outer petals and three pale yellow inner ones, and can appear in different places - on the trunk, branches and small twigs. Flowers never fully open. Guanabana fruits are oval or heart-shaped, often irregular in shape, up to 30 cm in length, 15 cm in diameter and weighing up to 3 kg, dark green in color, becoming yellow-green when ripe.

An evergreen fruit tree of the citrus genus of the rue family. Not found in the wild. On vigorous rootstocks it reaches a height of 12 m, on dwarf rootstocks 4-6 m. The leaves are leathery, oval, with a pointed tip. The flowers are bisexual, white, fragrant, solitary or in inflorescences. The orange fruit is a multi-locular berry; depending on the variety, they vary greatly in size, shape and color of the peel (from light yellow to reddish-orange). Orange has juicy, sweet or sweet and sour pulp.

Banana (lat. Musa) is the fruit of a herbaceous plant of the same name that grows in a tropical climate. There are more than 40 types of bananas, but an artificially bred variety is grown for export and mass consumption. Musa paradisiaca. In some countries, the cultivation of this fruit is the main source of government revenue for the economy.

Bergamot is a hybrid species of artificially bred plant of the Citrus genus. The plant was obtained by crossing orange and citron. Bergamot peel contains valuable essential oils used in the cosmetics and perfume industries, as well as in medicine.

It is a shrub or branched tree of the pomegranate family, up to 6 m high. The flowers are bell-shaped, double and single, orange-red in color, reaching 4 cm in diameter. Pomegranate fruits are large, spherical, divided inside by 9-12 membranes, forming nests. Each nest contains two rows of grains, in which the seeds are wrapped in a juicy edible pulp - pulp. The pomegranate pulp is sweet and sour, dark ruby ​​in color, sometimes lighter. The diameter of the fruit can vary from 8 to 18 cm, and the color of the peel can range from yellow-orange to dark red. Inside the pomegranate fruit there are large quantities of small seeds surrounded by bright red juicy pulp.

Grapefruit (English) grape And fruit- grapes and fruit) is a citrus yellow-orange fruit that grows in subtropical climatic latitudes. Grapefruit grows on an evergreen tree of the same name, reaching a height of 13-15 m. The ripe fruit is no more than 15 cm in diameter. In terms of external characteristics, grapefruit is most similar to an orange, but its pulp is more sour, and the internal white veins are bitter. Many scientists believe that grapefruit appeared in India as a result of natural hybridization of pomelo and orange.

One of the oldest fruit trees cultivated by mankind. The pear fruit is medium-sized, shaped like a light bulb, although there are varieties with a rounded shape. The pulp of a ripe pear is tender and juicy, with a characteristic aroma (the stronger the aroma emitted by the fruit, the more vitamins and other useful substances it contains) and a sweet taste. In addition to eating fresh, pears have dozens of cooking methods: they are dried, baked, canned, juices and compotes are made from them, jam is made, jams and marmalade are made.

A small evergreen tree up to 3-4 m high, it belongs to the myrtle family and tolerates drought well. Blooms once or twice a year. It produces one main harvest - up to 100 kg per tree and 2-4 additional, much smaller harvests. Guava ripens ninety to one hundred and fifty days after flowering. The shape and size of the fruit are extremely variable. Guava looks like a lumpy green or yellow apple. Guava fruits are round and pear-shaped, with bright yellow, reddish or green thin skin. The weight of fruits of cultivated varieties is from 70 to 160 g, fruit length is from 4 to 6.5 cm, diameter is 4.8-7.2 cm. Due to the content of hexahydroxydiphenic acid ester and arabinose, unripe fruits have a very sour taste, which disappears in ripe fruits.

A plant of the mulberry family, a close relative of the breadfruit tree. Jackfruit is the national fruit of Bangladesh. Jackfruit fruits are the largest edible fruits growing on trees: 20-90 cm long and up to 20 cm in diameter, they weigh up to 34 kg. Their thick skin is covered with numerous cone-shaped projections. Young fruits are green, when ripe they become green-yellow or brown-yellow and when tapped they make a hollow sound (unripe fruits are hollow). Inside, the fruit is divided into large lobes containing yellow, aromatic, sweet pulp consisting of juicy soft fibers. Each lobe contains one rather large oblong white seed, 2-3 cm long. The cut jackfruit fruit has a pleasant specific smell, slightly reminiscent of banana and pineapple.

Dragon Fruit (Pitahaya)

An extraordinary fruit. It is currently grown in southern Mexico, some countries in Central and South America, Vietnam, and also in Israel (in the Negev Desert). Depending on the species, the size of pitahaya fruits, the color of the pulp (white, pink, purple), the color of the skin (from yellow to orange, from red to purple) and the texture of the surface of the fruit (with small outgrowths, with thin colored scales) vary. The pulp of the dragon fruit is always filled with small black seeds, which are usually peeled out.

Durian has such a disgusting smell that you are unlikely to be allowed into a public place with it. However, if you overcome your disgust or simply close your nose and taste the juicy pulp, you will immediately understand where the concept of the king of fruits came from.

An evergreen, slow-growing tree 5 m high with drooping branches and a dense, highly branched, rounded crown or shrub. The leaves are soft, dark green, smooth on top and covered with whitish pubescence below. The leaves are sensitive to light and cluster together at night. The flowers are small pink or purple-red. Carambola fruits are fleshy, crispy and juicy, slightly spicy, with massive ribbed growths, ranging in size from a chicken egg to a large orange. Ripe carambola fruits are amber yellow or golden yellow in color. They are unusual in shape - they look like a ribbed airship.

The herbaceous vine Actinidia sinensis and its fruits are berries with green flesh and brown skin covered with small hairs. The history of the kiwi is quite unusual. The homeland of the vine called mihutao, which became the ancestor of kiwi, is China.

Clementines

Clementine or Citrus clementina is a variety of tangero. This is a hybrid of orange and tangerine. It was created back in 1902 by Father Klemen, who was not only a priest, but also a wonderful breeder. The shape of the fruit is the same as that of a tangerine, but they are much sweeter.

whale. golden orange
A yellow-orange tropical fruit of the citrus family of evergreens. This fruit also has other names - kincan and fortunella. Externally, the kumquat looks like a very small oval orange. It reaches a maximum of 5 cm in length and 4 cm in width. The fruit is consumed completely with the peel. The taste of the fruit is very close to the sour tangerine, but the peel has a sweet-tart taste. The kumquat is native to the southern part of China.

Lime is a fruit of a plant of the citrus family native to India, genetically similar to lemon.
Lime is a small tree or bush with a height of 1.5 to 5.0 m. The crown is dense, the branches are covered with short spines. Inflorescences are axillary, with 1-7 flowers, remontant flowering. Lime fruits are small - 3.5-6 cm in diameter, ovoid, lime pulp is greenish, juicy, very sour. The peel is green, yellowish-green or yellow, and very thin when fully ripe.

A small evergreen fruit tree up to 8 m high, with a spreading or pyramidal crown.
The leaves are leathery, green, 10-15 cm long, 5-8 cm wide. The flowers are axillary, single or paired. The lemon fruit is 6-9 cm long, 4-6 cm in diameter, ovoid or oval in shape, with a nipple at the top, light yellow, with a difficult to separate tuberous or pitted rind containing many glands with essential oil. The inside of a lemon with several nests. The seeds are ovoid, yellow-green or white, greenish in cross section.

lat. Litchi chinensis– Chinese plum
A small sweet and sour fruit covered with a crusty skin. The fruit grows on evergreen tropical trees, the height of which reaches 10-30 meters. The homeland is China. The fruit has an oval or round shape with a diameter of 2.5-4 cm. The ripe fruit has a dense red skin with a large number of sharp tubercles. Only the pulp of the fruit is used for food, which has a jelly-like structure, and in color and taste resembles peeled white grapes. Inside the pulp there is an oval brown seed. The main lychee harvest occurs in May-June.

Longan (Lam Yai)

The fruit of an evergreen longan tree, common in China, Taiwan, Vietnam and Indonesia.
The juicy pulp of longan has a sweet, very aromatic, nephelium-like taste with a peculiar tint. The color of the tough, inedible outer shell of the fruit varies from mottled yellowish to reddish. Like the Chinese lychee, the longan fruit contains a hard, dark red or black seed.

The evergreen mango tree has a height of 10 - 45 m, the crown of the tree reaches a radius of 10 m.
New leaves grow yellowish-pink in color, but quickly turn dark green. The flowers are white to pink and, once opened, have a scent similar to that of lilies. Ripe mango fruit hangs on long stems and weighs up to 2 kg. Mango peel is thin, smooth, green, yellow or red depending on the degree of ripeness (a combination of all three colors is often found). Mango pulp can be soft or fibrous, and depending on the ripeness of the fruit, it surrounds a large, hard, flat seed.

Tall evergreen tree up to 25 m high with a pyramidal crown and black-brown bark. The leaves are oval-oblong, dark green above and yellow-green below, 9 - 25 cm long and 4.5 - 10 cm wide. Young leaves are pink. Flowers with fleshy green petals with red spots. The mangosteen fruit is round, with a diameter of 3.4 - 7.5 cm, covered on top with a thick (up to 1 cm) burgundy-purple inedible peel containing adhesive coloring latex, under which there are 4-8 segments of white edible pulp with seeds tightly adjacent to it . Mangosteen bears fruit late - the first fruits on trees are 9-20 years old.

A tree not exceeding 4 meters in height, or a shrub. The leaves are small, ovate or elliptical in shape. Flowers solitary or two in the leaf axils. Mandarin fruits are 4-6 cm in diameter and slightly flattened from the base to the top, so that their width is noticeably greater than their height. The peel is thin, does not grow tightly to the pulp, there are 10-12 segments, well separated, the pulp is yellow-orange; The strong aroma of tangerine differs from other citrus fruits, and the pulp is usually sweeter than orange.

An ancient tropical crop of the genus Passiflora, producing oval fruits of yellow or dark purple color (when ripe) growing on vines. Passion fruit is grown for its juice, which is often added to other fruit juices for flavor. Passion fruit is a yellow-orange or dark purple oval-shaped fruit measuring about 6-12 cm. Fruits with smooth, shiny skin are preferred, but are sweeter with rough, cracked skin.

tour. musmula
This is a whole genus of plants, including almost 30 species. However, there are two main cultivated types of loquat: German and Japanese. The German medlar has been known to mankind for more than 1000 BC. In the territories of Ancient Babylon and Mesopotamia, it was freely traded, and it was transported on ships to the west to Ancient Greece and Ancient Rome. It was from here that medlar came to European lands. Today, German medlar grows in the Balkans, Asia Minor, the Crimean Mountains, Transcaucasia, Armenia, Algeria, Azerbaijan, Greece and northern Iran. The tree is quite finicky and grows well only in dry, sunny places and slightly acidic soil.

A fruit that is a smooth-skinned peach. Despite popular myth, nectarines are obtained through selection or simple mutation of peaches and are not a hybrid of peach and plum.
This classic example of a bud mutation occurred when peach trees self-pollinated. Peach trees sometimes produce nectarines, and nectarine trees sometimes produce peaches. Nectarines were first mentioned in 1616 in England.

A low, slender tree with a thin, branchless trunk 5-10 meters high, topped with an umbrella of palmately dissected leaves on long petioles. Papaya leaves are large, 50-70 centimeters in diameter. The flowers develop in the axils of the petioles, turning into large fruits, 10-30 cm in diameter and 15-45 cm in length. Ripe papaya fruits are soft and range in color from amber to yellow.

Tree of the Rosaceae family, has a subgenus almond. It differs from almonds only in its fruits. The leaves are lanceolate with a serrated edge and almost sessile, appearing before the leaves develop, pink flowers. The fruit is a peach, spherical, with a groove on one side, usually velvety. The peach pit is wrinkled, furrowed and pitted.

English pomelo
Citrus fruits of the evergreen tree of the same name. The peel of the fruit is quite thick, and the segments are large, separated by hard white partitions that taste bitter. The color of ripe broom can vary from light green to yellow-pink. Usually only one side acquires a pink color, which was turned towards the sun during ripening. The fruit is a record holder among citrus fruits. Its diameter can be 30 cm, and its weight can reach 10 kg. The taste of pomelo is very close to grapefruit, but the pulp is not as juicy and when peeling, the internal membranes are more easily separated from the edible part.

It is also called Chinotto or Bigaradia - it is a woody evergreen plant belonging to the Rutaceae family, a species of the Citrus genus. It is considered a hybrid of pomelo and tangerine. Fresh bitter orange is considered inedible, and is valued mainly for its zest. The peel is quite easy to separate from the fruit; you just need to cut it into 4 parts. Orange zest is used to make desserts. It is also often added to ice cream. For this dessert you need to take orange zest and juice, cream and sugar. All this needs to be whipped with a mixer and sent for freezing.

Tropical fruit tree of the Sapindaceae family. Rambutan fruits are small, the size of a hazelnut, grow in clusters of up to 30 pieces and are rounded “balls” with an elastic peel of yellow or red color, covered with fleshy hairs 4-5 cm long. Rambutan pulp covering the seed (edible, but to taste resembling an acorn), is a transparent white gelatinous mass with a pleasant sweet taste.

Salak (snake fruit)

A fast-growing low tropical palm with many trunks with pinnate leaves, the petioles and axes of which are covered with thorns. Clusters of red-brown fruits grow just above the ground at the base of the trunk. Scaly, rough, prickly and snake-skin-like fruits of herring (hence the name - snake fruit), similar to small onions. The pulp is beige-yellow, sweet, aromatic and has a specific taste.

An evergreen tree 15-20 m high with ovate or elliptical leathery leaves. The flowers are small and white. Sapodilla fruits are round or oval, 5-10 cm in diameter, with 10-12 black hard seeds and juicy yellow-brown sweet pulp.

Reminiscent of a large, grapefruit-sized, green tangerine with a citrus scent. Sweetie is a hybrid of pomelo and white grapefruit. It appeared in 1984 thanks to the efforts of Israeli scientists to make grapefruit sweeter.

Tree up to 5 m high, belongs to the Plum or Almond subfamily. The leaves are simple, lanceolate, serrated along the edges. Plum flowers are usually white or pink, with five petals and five sepals, solitary or in umbels of two to six inflorescences. The plum fruit is a drupe with a relatively large stone.

A citrus sweet fruit that was developed by artificially hybridizing tangerine and grapefruit. The ripe fruit has a bright orange color. The tangelo can be the size of a ripe orange or grapefruit. Typically, the Tangelo's butt is slightly elongated in relation to its overall round shape. Inside the fruit there is juicy, sweet and sour yellow or orange pulp with a small number of seeds. The peel is quite thin and can be easily removed when cleaning.

lat. chaenomeles
is a genus of flowering plants from the Rosaceae family. It is commonly called Japanese quince. It grows wild in Japan and China. In appearance, Chaenomeles looks like small deciduous shrubs, the height of which is from 1 m to 6 m. Chaenomeles ranks among the valuable and useful fruit and berry crops for its high amount of biologically active substances, unpretentiousness to climatic and soil conditions, annual fruiting, early fruiting and decorativeness.

lat. diaspyros – heart apple
Fleshy sweet orange berry. Persimmon is widespread in tropical and temperate climate zones. The northern part of China is considered the birthplace of persimmon, but currently persimmon is grown in Armenia, Azerbaijan, Georgia, Greece, Kyrgyzstan, Turkey, Crimea, Australia, America and other countries. There are more than 500 species of persimmons worldwide.

Citron is a rare fruit that belongs to the citrus family. At the moment it grows only in some rather limited areas. Theophrastus, Virgil, and Martial spoke about this fruit, and it is also mentioned in the Bible.
The history of the origin of this citrus tree is shrouded in many legends. Botanists still don’t know for sure how this plant got to the European mainland in general and to Italy in particular.

Tree 5-9 m high with two-row leaves up to 7-15 cm long and 4-9 wide. The flowers are located along the branches on short stalks and consist of three fleshy outer petals and three much smaller inner ones. Cherimoya begins to bear fruit at the age of 4-5 years. And after 6 years of age, the tree will delight you with 2 dozen or even more fragrant and tasty fruits.

Chompu (rose apple)

Rose apple or Malabar plum. The fruit is pear-shaped, seedless, with pink skin and white firm flesh, similar in texture and taste to an apple or slightly sweetened water. When chilled, its pulp is an excellent thirst quencher. Chompu also comes in white, green and red colors, usually the lighter the sweeter. Season: April to June. Chompu is considered one of the favorite fruits of children. There is no need to peel it, there are no seeds in it.

The fruit of the apple tree, which is eaten fresh, serves as a raw material in cooking and for making drinks. Apple tree is a genus of deciduous trees and shrubs of the Rosaceae family with spherical sweet or sweet and sour fruits. This is the most common fruit crop in our gardens. The magnificent flowering of these gardens in the spring and the abundance and taste of fruits in the fall make the apple tree the most favorite tree, and apples the most beloved and healthy fruit!

(C) The homeland of Chaenomeles is China and Japan, where it grows wild; in our climate, these are low shrubs with good winter hardiness; in severe winters, branches not covered with snow can freeze. The shrub is decorative, in summer its foliage is dark green, in spring the bushes bloom very beautifully with red-crimson, yellow, white, pink large flowers clinging to the branches, the flowers usually bloom before a large number of leaves appear. Chaenomeles is not picky about the soil it grows in, but grows better in fertile soils. The fruits are large, yellow in color, similar to quince, hence the second name of the Japanese Chaenomeles - Japanese quince. Chaenomeles has many varieties and species that differ in the color of flowers and the height of shrubs.

So I had this wonderful quince bush, but for some reason every year it froze, was pruned, was poorly weeded due to its cruel obstinacy and thorniness, I had to part with it.... but He, the cunning one, left behind a small shoot that is recovering safely and will soon come into force, bloom and bear fruit! In the meantime, everyone who doesn’t mind and doesn’t know what to do with them gives me quince fruits. I know! Last year I experimented and liked it.

Peel the grains, grind through a meat grinder, add sugar or honey, close in sterilized jars and store in the refrigerator. And then enjoy the taste of northern lemon with tea, just a glass of water, add to fillings with baked goods, etc...

My sister gave me small yellow fruits, and my neighbor gave me large greenish ones, so the jars turned out like this.

I cut and dried several fruits of this storehouse of vitamin C to create a jar of fragrant tea.

JAPANESE QUINCE: AUTUMN CARE AND HARVEST PROCESSING

Or Chaenomeles (Chaenomeles japonica), is a perennial shrub, one of the most elegant and productive plants decorating areas. Japanese quince is unpretentious, decorative, and reproduces easily and quickly. Chaenomeles can be called a long-liver. In good conditions, he lives 60 - 80 years.

Japanese quince fruits

It is difficult to say how many Chaenomeles bushes grow in our area. I can only say with confidence that there are a lot of them. There is no feeling of crampedness or density, since the Japanese quince bushes are grouped into a long hedge and a three-meter line that acts as a screen.

I am often asked how much money did I have to pay for such luxury? Many have seen and remember the price tags on Chaenomeles seedlings, which are sold in nurseries and garden centers. In response, I hand over several chaenomeles fruits, from the seeds of which it is not at all difficult to grow a large number of shrubs. The fragrant tissue of the fruit can be used instead of lemon, prepared with sugar for the winter, dried or made into jam.

Japanese quince is incredibly beautiful at any time of the year. During the flowering period, from mid-May, there are so many orange and coral-red flowers that from a distance the bush appears to be on fire. In summer you can “play” with the shape of the bushes. In autumn, chaenomeles is strewn with lemon fruits, which must be collected before the autumn frosts. Autumn is an important period in the life of Japanese quince, on which not only its winter hardiness, but also the condition of the plant and its decorativeness depend.

CARE OF JAPANESE QUINCE IN AUTUMN

Chaenomeles is unpretentious. However, many people complain that they cannot grow healthy bushes. Such that they do not have dry branches, are beautifully shaped, bloom and bear fruit profusely. As a rule, this is a consequence not only of the wrong choice of planting site and care errors, but also of inattention to chaenomeles in the autumn.

Chaenomeles pruning. At the end of summer, I walk along a Japanese quince hedge with pruning shears and garden shears in hand. They are needed in order to correct the even line of bushes planted in a row. It is necessary to remove all dried, broken and old branches, which are easily distinguished by the darkened bark. I don’t need shoots that protrude to the sides or are too long.

Chaenomeles tolerates pruning painlessly. Closer to autumn, tillering slows down, so the plant retains its shape longer. I carry out the second autumn pruning after all the “apples” have been collected. They cannot be left over the winter. It is more convenient to care for Japanese quince with thick gloves, since the branches of most species have thorns.

Japanese quince is a plant that can even be used to create bonsai. I saw a wonderful composition of blooming chaenomeles, turned into a dwarf tree, moss and stones.

Chaenomelis hedge

Watering and fertilizing. On the eve of strong night frosts in autumn, it is advisable to moisten the soil under young bushes. After harvesting the fruits, I wash off the dust from the leaves that has accumulated over the summer with a strong stream. The last watering occurs at the end of October - November (depending on the weather). It needs to be done before the cold pre-winter arrives.

In September, I feed Japanese quince with potassium-phosphorus fertilizers. At the same time, I loosen the soil under the bushes and add well-decomposed compost.

Warming for the winter. The unpretentiousness of Japanese quince increases with age. Young plants are less resistant than adults. I remember how I carefully mulched the soil under the young bushes. She covered them with spruce branches and covered them with snow. But they still managed to freeze the tips of the branches. With mature bushes there is less hassle. They have already grown a solid root system, a guarantee of their recovery.

If there are only a few Chaenomeles bushes growing on the site, and there is little snow in winter, then before the start of winter, it is advisable to bend all the flexible branches of the tall forms to the ground. There is no need to be afraid that some of the shoots will freeze. They are cut out in the spring during thinning and formation of chaenomeles. Young shoots soon appear, thanks to which the plant quickly recovers. Low-growing and creeping forms often have most of the branches spread out, so even a small layer of snow completely covers the bush.

An overgrown Japanese quince, found under the snow, can even withstand severe frosts. The bigger the snowdrift, the better. They say that young Japanese quince bushes are a delicacy for hares. Therefore, where they exist, it is better to cover chaenomeles with spruce branches.

Reproduction of Chaenomeles. Japanese quince is propagated by root suckers, layering, cuttings (summer), dividing the bush and seeds. The lower branch, randomly sprinkled with soil, takes root and produces vertical shoots. In place of the dug up adult bush, young shoots will appear for a long time from the roots remaining in the ground.

I have always liked Japanese quince. The decision to make a hedge from this wonderful plant came after I saw how easily and quickly Chaenomeles reproduces. Pre-winter sowing of seeds from several fruits produced many seedlings the very next year. A year later I had excellent planting material, which was enough to plant a hedge. All that remained was to transplant the seedlings from the garden bed to a permanent place. Of course, valuable forms of quince (with double flowers, rare colors, etc.) have to be propagated vegetatively (by summer cuttings, root suckers, layering or dividing the bush). Freshly harvested seeds are sown in the fall, and stratified seeds are sown in the spring.

Japanese quince harvest

RECIPES OF JAPANESE QUINCE PREPARATIONS

Chaenomeles is a champion in the amount of vitamin C and organic acids. It is often called the northern lemon. The fruits are lemon or greenish-reddish in color and may be round, ribbed, oval or pear-shaped. Preparing Japanese quince for the winter preserves its wonderful aroma and vitamins. In addition, the fruits contain a lot of pectin.

After you eat any preparation with Japanese quince, be sure to rinse your mouth with clean water or brush your teeth. This preventative measure will prevent acid from corroding tooth enamel.

The fetal tissue is very dense and hard. Moreover, it is incredibly sour. It is impossible to eat a raw apple. Slices placed in brewing tea give the drink a lemon aroma. Healthy and tasty preparations for the winter are: compotes, syrups, preserves, marmalades, jams and crushed fruits mixed with granulated sugar.

Japanese quince seeds. The seeds are not thrown away. An infusion of Japanese quince seeds helps with colitis. To do this, pour boiling water over a spoonful of seeds, leave for 8-10 hours and drink a third of a glass during the day (3-4 times). This infusion is used to wash the eyes (in case of infection and irritation) and wipe the “problem” skin.

Japanese quince with sugar. Finely crushed ripe fruits with sugar are an excellent source of vitamin C in winter. The mass or syrup can be diluted with water and drunk as a healthy refreshing drink. The sweet and sour mixture is added to cottage cheese, spread on pancakes or slices of white bread.

The fruits (seedless), cut into larger pieces and sprinkled with sugar, have a sweet and sour taste. They can be added to tea instead of lemon. The amount of sugar is about 1.5 kg of granulated sugar per 1 kg of prepared fruit. When stored in the refrigerator, the amount of sugar can be reduced to 1 kg. Canning allows you to use even less sugar.

Japanese quince juice. If you sprinkle the crushed Chaenomeles fruits with sugar (taken in the proportion of 1 part of the crushed seedless fruits per 1 kg of granulated sugar), then after two weeks the sweet juice will begin to release. It is drained and used as a concentrate for a vitamin drink. It is better to keep Chaenomeles juice-syrup in the refrigerator.

Japanese quince jam. You will need: 1 kg of peeled fruits, 1.5 kg of sugar and 1.5 glasses of water.

Japanese quince fruits are washed, cleared of seeds and hard films, and then cut into thin slices. They are boiled in water for 10 minutes. The decoction is used to prepare syrup, which is poured into the slices and left for several hours. Then cook in one or several stages (cook for 5 minutes, then leave for 4 - 5 hours). As a result of cooking, the slices become almost transparent. Fragrant, sweet and sour jam from Japanese quince is golden-pink in color. It is cooled and covered with paper. You can pour it hot (“from the heat”) into clean jars and roll up the lids.

Spices (nutmeg, cardamom, cinnamon, etc.) are sometimes added to chaenomeles jam. You can cook it with apples or chokeberry (chokeberry). Gourmets will love Japanese quince jam with nuts. But you shouldn’t replace sugar with honey, since honey becomes “poison” when heated too much.

Candied Japanese quince. Candied Japanese quince fruits turn out delicious if the fruits, cut into pieces, are cooked like jam, but always in several stages. Each time you need to stand longer, at least 10 hours. The amount of water is therefore increased to 3 glasses. At the end of cooking, the slices are thrown onto a sieve and then dried. The syrup is used for dilution with water.

Japanese quince marmalade. This delicacy, rich in pectins, is prepared as follows: the washed fruits are cleared of seeds and hard plates, boiled (preferably baked in the oven) until soft, then crushed with a blender or rubbed through a sieve. Add sugar (take 1.3 kg of granulated sugar per 1 kg of mass) and cook over low heat until the mass becomes viscous. All this time they do not leave the stove, because The marmalade being prepared burns easily. As soon as the mass becomes viscous, place it on a baking sheet or flat plate moistened with water. After some time, when the marmalade has cooled, it is cut into pieces and sprinkled with powdered sugar on top.

Japanese quince compote. Many people like this particular option for harvesting Chaenomeles fruits for the winter. The prepared fruits are cut into slices (or pieces of arbitrary size), placed in clean glass jars and filled with hot syrup. It is prepared on the basis of: for 1 liter of water you need at least 0.5 kg of sugar. After pasteurization (20 minutes for liter jars), the jars are sealed using lids intended for sour fruits. The summer residents I know get by without additional sterilization of the compote. They pour boiling compote into the jars, after which they are rolled up and wrapped in a blanket until they cool.

Dried chaenomeles fruits. In winter we brew dried fruits, cut into thin slices, in a thermos along with rosehips and hawthorns. During a flu epidemic or a cold, be sure to add dried blackberry leaves to them.

Japanese quince is used to make liqueurs, tinctures and liqueurs. They insist on vodka. Japanese quince juice can be added to vodka and left for a couple of weeks.

Crimson or scarlet-red garlands of flowers cover the beautifully blooming ornamental shrub in April-May, and by October, Japanese quince or chaenomeles shines with amber berries, similar to sun beads.

A heat-loving plant, brought to our gardens from Japan and China, usually semi-evergreen or deciduous, with small thorns on tight branches. Shimmering dark emerald leaves are placed alternately. Quince in bloom is amazingly spectacular, covered with large terracotta-scarlet or burnt-orange flowers. The fruits are miniature apples with a pineapple aroma, practically without petioles and therefore tightly clinging to the branches. A long-lived shrub, with proper care, grows in one place for 60-80 years.

There are 4 species of the genus Chaenomeles of the rose family, but 2 varieties, their varieties and hybrids, are common in Russian gardening.

Varieties of Japanese quince

Japanese quince, or Japanese chaenomeles, grows up to 3 m high, and the crown reaches 3 m in circumference. Young leaves of a bronze hue, as they age, turn a rich green color. Large, up to 5 cm in diameter, scarlet flowers are grouped into a corymbose inflorescence of 2-6 buds. In temperate latitudes they bloom before the leaves appear in April. They open one by one, so the bush is covered in lush color for a month. The fruits are lemon-colored with a light lettuce, edible, no more than 6 cm in diameter, ripen by the end of September. Sometimes they are picked unripe when there is a threat of frost, but when stored they ripen perfectly and do not change their taste.

In cultivation in foreign countries since 1874. Modern decorative forms with different color variations are very popular: from snow-white to crimson-cherry, with pink lines or borders, terry forms with light cream and pink petals, dark purple terry form, as well as beautifully flowering varieties:

• "Gaiardi" with lemon flowers outlined with a crimson border;
• "Papelya"- with orange-peach flowers;
• "Malardi"- with crimson petals in a white border.

Low Japanese quince, or Chaenomeles Mauleya, is a low decorative species 80-100 cm with arched curved branches studded with prickly thorns up to 1 cm long. Leaves of soft emerald color densely envelop the branches. The flowers are dark orange, 2-3 cm in circumference, and decorate the bush for 2-3 weeks. The fruits begin to ripen before the first frost, light lemon, 3-5 cm in diameter, weigh 30-45 g, with a pineapple scent.

Grown abroad since 1796. There are several forms and hybrids in culture:

• tricolor– crimson and white stripes and spots are clearly visible on the leaves of the dwarf shrub;
• alpine– the height of the dwarf bush does not exceed 50 cm.

The hybrid of Japanese quince and low Japanese quince is especially popular among foreign gardeners and is grown with excellent success in tubs in a winter garden or greenhouse.

Popular European varieties:

• "Holland"- a branched and slowly growing shrub about one and a half meters high with salmon-scarlet flowers and greenish, and later lemon, fruits;
• "Diamond"– a plant with scarlet flowers, grows up to 120 cm in height;
• "Vesuvius"- shrub up to 1 m in height and the same in circumference with dark cherry flowers;
• "Nikolina"- a low bush in May is covered with scarlet-purple flowers and is distinguished by yellow-salad oval-shaped fruits;
• "Pink Lady"- with pink or dark crimson flowers and round lemon-green fruits that ripen in late autumn;
• "Nivalis"- a shrub different from other varieties with snow-white flowers that appear twice a year - in May and August, and large fruits of about 8 cm.

The listed varieties need acclimatization in Russia: minor frosting of branches and flowers is possible during spring frosts or in very cold winters. Abroad, young plants are covered with lutrasil.

Care and cultivation of Japanese quince

Japanese quince is planted in a sunny open place; in the shade of tall trees the plant develops poorly. The holes are dug at a distance of 1 m. It is not recommended to bury the root collar deeply into the ground; it is preferable to leave it at the same level with the soil. An earth mixture is prepared consisting of: peat compost, leaf soil and river sand in a ratio of 2:2:1.

During planting, apply the necessary mineral and organic fertilizers: per hole - 30 g of potassium nitrate, 200 g of superphosphate, 10 kg of manure, maintain soil acidity of 5.5 - 6.5. Spring planting is desirable, but sometimes Japanese quince is planted in the fall, but the bushes are properly spudded.

During the growing season, Japanese quince is fed three times - with nitrogen fertilizers in the spring, scattering them around the root collar, after flowering and harvesting - with potassium and phosphorus liquid fertilizers in the amount of 250 - 300 g per bucket of water.

The soil near the bush is loosened while removing weeds. Water the plant no more than once a month. After watering, the ground around the bushes is mulched with sawdust, small fragments of dry bark, and peat, forming a layer of 3-5 cm.

Pruning is done rarely, in the summer after flowering has completed, and after 5-6 years, if there is a need for it, broken, poorly developed, dry or frozen branches must be removed. In standard forms, the growth on the standard forms below the grafting is regularly cut off.

When preparing Japanese quince for wintering, do not forget to cover the young shoots with spruce branches or other material. Seedlings on trunks are bent to the soil and covered.

Reproduction of Japanese quince

Shrub propagation is successfully practiced in several ways.

The seeds, having previously been stratified for 2-3 months at a temperature of 0..+3 degrees in wet sand, are sown in the ground in the spring or freshly collected in the fall. Maintain a seeding rate of 4-5 g per 1 sq.m. Seedlings are pruned in the second year to improve growth.

Chaenomeles is grown on a trunk by experienced gardeners, using rowan or wild pear as a rootstock.

Japanese quince is also propagated by dividing the bush into several parts, by layering, tilting and sprinkling them with soil.

Cuttings are selected on young shoots with 2-3 internodes and cut off early in the morning in warm weather. To stimulate rooting, use kornevin or IMC, then place them in a mixture of peat and sand (1:3) in an inclined form. By maintaining a temperature of 22-25 degrees Celsius, approximately 35-50% of rooted plants are obtained in 37-40 days.

Diseases and pests

Chaenomeles is practically not susceptible to diseases and pests. Occasionally, leaves react to increased air humidity by the appearance of spots or necrosis, and even more rarely by the presence of brown spots - signs of ramularia, oval light brown spots - symptoms of cercospora.

Usage

In landscape design, beautifully flowering bushes are used to create borders and low hedges. In the garden they are grown in small groups on rocky hills or lawns. Combines effectively with heather, forsythia, spirea, low almond bushes, and mahonia.

The fruits of Japanese quince are rich in vitamins and other useful substances and are comparable in content to lemons. After processing, tasty and healthy preparations are obtained: jams, preserves, marmalades, syrups, jellies, sauces, compotes, candied fruits, vinegar, marshmallows and many other products.