You have enough heat units for a Chandler; IMHO so much better than the "competition"

Have a Chandler, John. And they are very, very good here. I'm just inland enough to get enough heat to make them sweet. I buy locally grown ones from fruit stands and our Farmer's Market. Just nice to have another pummelo. They're about my favorite citrus. I have a Cocktail pummelo hybrid, a Mato Buntan pummelo, 2 Valentine pummelo hybrids, and my poor little Tahitian pummelo that I'm trying to save. I'll probably add a Reinking as well.

Patty S.

Take a bud or two from your Tahitian and put it on Macrophylla rootstock; mine are 7 feet tall at one year.

I haven't been able to find any when I searched online. Have you tried calling four winds to see if they know of any companies that sell it? and maybe they would be willing to specially order one for you.

msugrl

Well, I do know that Willits & Newcomb grow the Tahitian, but they don't supply to 4 Winds I don't think. Pretty sure 4 Winds grafts all their own citrus, and they don't buy from a grower (at least, for the vast majority of their citrus). I have contacted them, but have not gotten an answer back. Same with Clifton's - no answer back from Clifton's. I rarely get an answer back from them, and the one time I did, John their manager was a little gruff. Kind of taken back. Plus, their prices are nearly double everyone elses. If I can find a retailer that will order from Willits, I can get the tree. If not, I may be going up to Bakersfield for Thanksgiving this year (we have family up there), and I will try to get over there to pick one up.

Patty S.

Patty! I am keeping my fingers crossed for you:-0)

I'll bet with your hard work, that tree will turm around before you know it. Talk about constantly thinking and caring for a plant, right? I do it all the time.
Now it's my Variegated rare true CC taht can't be found anywhere that I am worried about, and for days!

Mike

Go to CCPP and check out the thousands of citrus varieties they protect and distribute budwood from to the public for a nominal charge. You need to know how to bud and the method most recommended is the T-bud. I've just put three Tahitian pummelo buds on a seedling this morning, but for me, this budding stuff has become a slow going, worrisome business since my skills seem to have rusted away over the past twenty years. I also ordered budwood from the Valentine pummelo and the Jamaican Ugli fruit and one rarely heard of blood orange. Now T-budding IS very simple in theory but there are a lot of things that can mess it up -- dirty hands, dirty grafting knife -- it is very hard for me, while working out amonst so much soil and other crud to be sure that either my hands or knife are ever entirely clean so I use -- probably overuse -- methyl alcohol. I wrap the bud union with parafilm tape, then I double down on this by using special thick rubber bands over the parafilm, THEN i finish off by spreading a latex sealant over the tape, rubber bands and even the exposed bud, which I STILL am not sure is the right thing to do. And then I pray. BUT, even prayer was not enough to help me out when last I ordered budwood from CCPP. ALL my attempts, 20 or 30, FAILED. Boy was I bummed because I used to have the knack pretty good. Well...hope that helps. Good luck. The Tahitian pummelo, IMHO, IS hands down by far the most delicious citrus fruit in the world.

Really? That is interesting. I might buy one now. Can you describe why it is? Like the taste? Is it acidic? Sweet?

IF you CAN buy one, DO buy one, and then post here WHERE you succeeded in buying one. I myself have not been able to find a source for buying the Tahitian pummelo or pamplemousse, as the Tahitians themselves call it, which word in French means "Grapefruit", so it makes me wonder if the French language has a separate word for pummelo and grapefruit.

NOW as to the quality of this fruit which I first saw and tasted at the Club Med, Tahiti when I was 22years old ...every seat at the breakfast table after my first night there was set with this amazing, bowling ball sized fruit, severed in half, from which all of us visitors from America, simply spoon fed ourselves, as if with dealing with a grapefruit, lifting out one segment at a time with a spoon, each spoonful highly, highly juicy with a flavor I'd best describe as "lime ade", VERY SWEET LIMEADE!!!! Simply exquisite. Now, in every picture I've ever seen since of a pummelo, it is always shown being eaten after a thick rhine is cut off all around the edible part, and the edible part is very stiff and relatively dry. NOT SO the Tahitian!!!!

A few years after that I took a ten month trip around the world on a ship called the Yankee Trader out of West Palm Beach, and I made a point of hustling to the local fruit markets at every port of call we visited, and consequently saw a ton of different pummelo in southeast Asia, Indonesia, Malaysia and Thailand -- loads of huge fruit with most of it comprised of very thick pith and only a relatively small amount of flesh in the center that you ate by cutting off the pith and consuming by hand the very UN-juicy interior, and no where, ANYWHERE, was there a pummelo that could begin to hold a candle to the Tahitian Pamplemousse in any way, shape or form. Chandler and Rheinking pummelo adapted for California I have grown and eaten, always VERY disappointed with these vastly inferior fruit. One must TASTE the real thing, meaning the ambrosial Tahitian, to at all understand my words.

OneGreenWorld sells them on flying dragon, I have one. It is very healthy so far but quite young.

Well value it and give it all the tender loving care in the world. One thing I've never been able to find out is when this fruit is grown outside the true tropics does it or does it not produce fruit of similar quality to that grown in Tahiti? I've always sort of assumed that taken away from the tropics it might disappoint, which is why every time I go to Hawaii I try to locate one grown there, but never have succeeded. No one there seems to ever have heard of it. I think in the scholarly publications it is technically known as the Mauna Lua cultivar. BUT -- since a few citrus varieties of great quality such as the Washington Navel Orange seem to actually thrive in California's super hot and dry inland valleys and probably taste even better than those grown in the tropics, well this has given me hope that I could grow one here in Lake Balboa IF I could ever get my hands on one to plant here, but, of course, due to needful shipping restrictions, one cannot legally have it shipped to California from out of state nurseries. The dreaded citrus greening disease that has raised hell with many citrus crops around the world is the principal cause for all this caution.

Here is an article by fruitmentor about different pummelo varieties including tahitian

http://www.fruitmentor.com/californiapummelos