I'm growing a Dunstan citrumelo outside in Olympia, WA. So far it is doing great. Maybe only three feet tall right now, so it is still too small to produce fruit. I have seen a citrumelo tree outside, up against a wall, in Vancouver, WA, in a suburban neighborhood. Don't know exactly what variety it was. Pretty big tree, about 6 feet tall. I saw several medium-sized green fruits on it. I don't know if they ripen all the way. Both locations are classified in climate zone 8a. I'm also experimenting growing what they call a "Bloomsweet grapefruit". Research I've dug up shows that it probably originated from a cross between a Japanese citrus variety known as "kunenbo" and a "buntan" (Japanese pomelo). Kunenbo is like a large sized mandarin, very fragrant but seedy, perhaps also a little bit comparable to a tangelo as well. It really has no exact equivalent to any normal citrus outside of Asia. Just for further helpful reference, common Satsuma mandarin is believed to have originated from a cross between Kishu mandarin (which is sometimes known as "Pixie") and Kunenbo. So Satsuma gets most of its distinct flavor from Kunenbo. It's a long story with many complex details. Probably this is the same variety that was known as "Kinkoji" in Japan, was probably later brought over by Japanese immigrant citrus farmers who moved to Texas, and there was given its new name "Bloomsweet" in Texas. And from there it has occasionally been grown in South Carolina. This "Bloomsweet" is not really a "real" grapefruit, but that is the closest most apt description of it. The flowers smells more like sour orange flowers than those of grapefruit. Anyway, the tree is planted close to a warm south-facing brick wall, and has survived through two winters so far. The first winter was very cold with lots of snow (which was unusual for this area), and it was covered for protection. Suffered severe bark damage, lost most of its leaves. The second winter (2019-2020) it was not protected. Seems to have done well. Amazingly the leaves from last year seem to have mostly recovered (regained their green color after turning yellow) and it has put out a whole new stem full of big leaves. It remains to be seen how this will do. Sorry, there are just too many details to write them all here. From the research I've been able to do (mostly reading other people's anecdotal observations, failures and successes, in other forums) I have gathered that Bloomsweet is probably hardy down to about 18 F or in the range 15-23 F, and I can also state from my own observations it probably has slightly more cold tolerance than Satsuma. Anyway, I planted the two right next to each other, in perhaps the hope that I might someday be able to develop a new cross between these two varieties, trying to develop a better hardy grapefruit. I'm probably getting ahead of myself with that thought, however.

Silvia and all, I thought I would give an update. Silvia sent me 18 seeds and from them got 6 seedlings. One was wimpy and died right off the bat. The other 5 are all still alive. There is some variability in the plants. The largest three are mini-trees, about 4' tall. The smallest two are more bushy, 1'-2' tall. I have been letting them assume their natural size and shape so far (no pruning). All have wicked thorns! None have bloomed yet. If they are like key limes, they might fruit next year. If they are like oranges, it may be 5 more years. I will just have to wait and see. When we had two nights that dropped into the teens last winter, I brought three of them into the garage. The other two stayed outside. I put a small one near my satsuma tree, out in the open. I put one of the big ones near a south-facing brick wall. No lights or covers for either of them. Both survived, though the small one in the open took more damage, of course. The bigger one by the south-facing wall only took a teensy bit of tip damage on tender new growth. Both have completely recovered and are now bigger than they were before the freeze. All the plants stayed outside, in the open, for all of the other frosts and freezes. No problems. So, the claim that *mature trees* can survive 10F doesn't seem too far-fetched at all. Still, I intend to plant one or more of them in the ground near that south-facing wall, to give them a little more protection.

Here's the Yuzu bush, on grafted rootstock, growing vigorously and doing well Here's the Bloomsweet, big healthy looking leaves here's the leaf growth coming out of one spot on one of the little side branches of the Ten Degree Tangerine. Again, it wasn't able to successfully put out any leaf growth last year, although it tried, so this is a good sign. (Ten Degree is a cross between Clementine and Yuzu, for any of you who did not know) Here's a picture of that rare [kumquat x ichang papeda] x [grapefruit x trifoliate] hybrid I mentioned earlier. This had been growing inside, and then I planted it outside during late January. Some of the side branches died back and it defoliated, but it now seems to be starting to regrow. tiny Keraji seedling beginning to put on new growth it's only 2 inches high, growing on its own roots, but it wasn't protected and it survived. The slightly lighter, slightly more yellowish green leaves are the leaves from last year, but they still appear to be alive and functional. The slightly darker green is the newer growth. all pictures taken July 27, 2020

I can give a review of the Kabosu Cutting into it, this smells like the best very high quality Meyer lemon (and I'm not much of a fan of Meyer lemons) mixed with some very aromatic Satsuma smell. There might also be a tiny hint of Yuzu aroma, barely perceptible. The inside is a little bit more fragrant than a lemon, has a little bit of Yuzu smell. Eating it, it tastes like a lemon. Not bad at all, but it doesn't have the most flavor, and it's just a little dry, like Yuzu. But it is still fairly juicy. The flavor is like lemon, maybe not the best quality lemon but not that bad, kind of watery, mixed with a little bit of tangerine and Satsuma flavor. I do not see any seeds inside. I think Kabosu is supposed to be picked green in Japan, so these may have been considered too over-ripe. Although they tasted like they might be underripe to me. In this cool climate (Pacific Northwest), they probably wouldn't be the most sweet. The peel was about as edible as a normal lemon, maybe just a little bit more. One probably could use the peel in cooking, although it might not be the most ideal. The peel reminds me a lot of the flavor of Satsuma peels, although maybe just a little bit softer like Yuzu. The white pith appears to be edible, only the tiniest bit of bitterness, not that much inferior to the pith of citron. The fruit quality inside is better than Yuzu, but I suspect the peel is still very important for the flavor, if you were making a sauce. One last thing, I do want to emphasize that this review may not be representative of what Kabosu is really like, but rather a single account of Kabosu grown in the far north in the Pacific Northwest climate. I think the peel is where most of the flavor of Kabosu is. The peel is less edible than that of Yuzu, somewhere between Yuzu and Satsuma mandarin, but I guess it cannot be too bad since I am finding myself eating the peels. The flavor of the peels is mostly like somewhere in between the peels of Satsuma mandarin and lime. Maybe just a little bit of Ichang papeda / Yuzu flavor, but the orange part of the flavor of Yuzu is not really there. I think the peels of Kabosu could definitely be candied to be made into a snack.