PRESERVING FLORIDA CITRUS

 FRUITS
 By ISABELLE S. THURSBY

 In Florida's citrus there exists a veritable Klondyke of won-
derfully attractive fruits. Their diversity of appearance, color,
texture, flavor and quality present a fascinating field to the pre-
server. These fruits-kumquats, limequats, orangequats, tan-
gerines, tangelos, pomelos, lemons, sweet, bitter-sweet, and sour
oranges and many other interesting types, combine into jellies,
marmalades, spreads, crushes, juices, syrups, relishes, preserves,
conserves, spiced and crystallized products that are not only
beautiful but better yet, toothsome and wholesome.
 The kumquat, the smallest member of the citrus family, is
hardy even in the northern sections of Florida. The skin of the
kumquat is spicy and aromatic and the pulp delightfully acid. It
enjoys the distinction of being the only citrus fruit that is eaten
skin and all. Kumquats make excellent preserves, marmalades
and jellies and are an ideal fruit for crystallizing when fully
mature.
 The limequat is a comparatively recent introduction of the
United States Department of Agriculture and is, as the name
indicates, a cross between the lime and the kumquat, with the
yellow color of the lime but none of the bitterness and all the
piquant flavor of the kumquat. Limequats make excellent jellies,
marmalades and preserves with a lemon flavor. They may be
used for making "ade" and are excellent to use in any way that
lemons are used in general cookery.
 The calamondin is a small, tangerine-like, very acid fruit of
 high color and is used for punch, for slicing, for tea, and for
 preserving.
 The so-called Rangpur lime is larger than the calamondin but
 has the same deep orange coloring. The Rangpur also may be
 used in the same way as lemons are used for seasoning food and
 in the making of "ades." Many prefer them, in fact, to the lemon,
 because of their color and flavor.
 The Ponderosa lemon resembles a grapefruit in size and color,
 is somewhat oblong in shape and the whole fruit, with its thick,
 clean-cut lemon flavored peel, cooks clear and translucent.
 The grapefruit perhaps is the most popular of the citrus fruits
 and is most commonly preserved, spiced and crystallized.