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Calamondin Propagation

The calamondin tree is useful as both an edible fruit tree and an ornamental specimen. Propagation is easy and usually involves planting seeds or rooting stem cuttings. These citrus trees, which originated in China, are hardy trees and tolerate a range of soil conditions but do not tolerate frost. Calamondin fruit is not as common in U.S. grocery stores as other citrus produce, but the trees offer versatility to the home grower, serving as attractive potted shrubs and producing useful, edible fruits.
  1. Seed Propagation

    • Calamondin seeds will produce fruit-bearing trees within two years of planting. It is easy to grow the tree by seed, provided the growing medium is kept moist and temperatures are warm. Seedlings are planted outdoors at the start of the rainy season. Otherwise, they should receive plenty of irrigation when they are first planted. The soil bed for seedlings should be well-draining and amended with compost. Water daily to keep soil moist. Plant seedlings in pots if a smaller specimen is desired, as calamondin is a compact species. Two years later, with or without pollination, the tree will produce fruit.

    Rooted Cuttings

    • Stem cuttings are a common, easy method of propagation. Short segments of new growth are cut from the mature plant and placed in soil. The cut end can be dipped in rooting hormone for better results. Keeping the cuttings from drying out is essential with this process. Cuttings can reach 2 feet in height within 10 1/2 months, making this an efficient propagation method that is often used by commercial farms.

    Care

    • Young calamondin plants need plenty of sunlight and moisture early in life. A partially shady location is appropriate as well, but they don't tolerate cold temperatures. In fact, calamondins do not thrive when temperatures drop below 55 degrees Fahrenheit. They prefer a range of 70 to 90 F. Once the plant is established, the soil should dry out in between watering. Trees respond well to a slow-release, citrus fertilizer in early spring. They will fruit and flower year-round starting at two years of age.

    Harvest and Uses

    • Ripe and ready calamondins are yellow to orange and firm to the touch. Use these acidic citrus fruits in drinks, seafood, desserts and meat dishes. They were once commonly used the same way as lemons and limes, adding acidity to drinks and culinary dishes. You can also use the fruit for preserving, pickling and making sauces and chiffon pie. The fruit takes an entire year to ripen and may be present alongside the aromatic flowers.