오렌지 레몬-레몬 오렌지

아 복잡하고 어렵다

1.Calamansi (Citrus × microcarpa), also known as calamondin, Philippine lime, or Philippine lemon, is an economically important citrus hybrid predominantly cultivated in the Philippines. It is native to the Philippines, Borneo, and Sulawesi in Indonesia in Southeast Asia, as well as southern China and Taiwan in East Asia. Calamansi is ubiquitous in traditional Filipino cuisine. It is used in various condiments, beverages, dishes, marinades, and preserves. Calamansi is also used as an ingredient in Malaysian and Indonesian cuisines.

Calamansi is a hybrid between kumquat (formerly considered as belonging to a separate genus Fortunella) and

another species of Citrus (in this case probably the mandarin orange).

Calamansi - Wikipedia

2.Citrus × meyeri, known as 香柠檬 (xiangningmeng), or the Meyer lemon, is a hybrid citrus fruit native to China. It is a cross between a citron and a mandarin/pomelo hybrid.

Mature trees are around 6 to 10 ft (2 to 3 m) tall with dark green shiny leaves. Flowers are white with a purple base and fragrant. The fruit is rounder than a true lemon, deep yellow with a slight orange tint when ripe, and has a sweeter, less acidic flavor. The lemons contain a highly acidic pH of between 2 and 3. This means that lemon juice is 10,000-100,000 times more acidic than pure water. With this being said, the acidity levels allow for these lemons to be used as antibacterial and antiseptic cleaners.

It was introduced to the United States in 1908 as S.P.I. #23028 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. Though it is given his namesake, it is important to note that this variety was established as 香柠檬 (xiangningmeng) likely thousands of years before he introduced it to America.

The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs such as Alice Waters at Chez Panisse during the rise of California Cuisine starting in the 1970s. Popularity further climbed when Martha Stewart began featuring them in some of her recipes.

Meyer lemon - Wikipedia