We’re going to level with you here. The Nippon Orangequat (Citrofortunella spp ‘Nippon’) is lip-puckering sour. Like super-sour. Like ‘you’re-going-to-make-a-face-when-you-first-taste-it’ sour.

But then, you’re going to get so addicted to it that you can’t stop yourself from using it in everything! Freshen up water, give tea an extra sparkle, make a mouthwatering marmalade or craft a dessert pie that people will be begging for every time they invite you to a party. (You’ll probably get invited to more parties just because you’re using Nippon Orangequat instead of lemon in those lemon bars!)

This fruit treasure is a cross between a Satsuma Mandarin Tangerine and a Meiwa Kumquat. It is bigger than a kumquat but smaller than a tangerine. You can eat it whole like a kumquat – the edible skin is thick and sweetish. It’s the flesh that is so deliciously sour. The fruit also can hang on the tree for months when it’s ripe, making the picking season extra-long.

The mature trees are very cold hardy (down to 15 degrees) and are beautifully ornamental. Nippon Orangequat is also self-pollinating, so you don’t need multiple citrus trees if you don’t have space!

Speaking of space, these slow-growers are perfect for container plants indoors or out. They need plenty of winter light and cautious watering (so they don’t get overwatered).

They ripen from November to April. Order yours now so that you can be invited to more parties next fall!