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Citrus aurantifolia has a globose fruit, 1-2in in diameter, that is greenish-yellow when ripe but usually picked green and valued for its sourness and flavor. C. aurantifolia is a shrubby tree, to 16ft, with many thorns. Dwarf varieties are popular with home growers and can be grown indoors in winter in colder climates. The trunk rarely grows straight, with many branches that often originate quite far down on the trunk. The leaves are ovate 1–3.5in long, resembling orange (the scientific name aurantifolia refers to the leaves' resemblance). The flowers are 1in in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year but are most abundant from May to September.

Citrus x latifolia is most likely from a cross between Citrus aurantiifolia and Citrus limon.

Finger Lime trees are erect trees growing up to 30 ft. The fruits can be green and cylindrical in shape, up to 4" long and only about 1-1.5" in diameter.

Once the fruit is cut open the tiny round juice vesicles will slowly roll out of the fruit without squeezing, and resemble what is called 'citrus caviar'. Used in chutneys, jams, marmalades, savory sauces and refreshing drinks. In great demand for culinary use as it displays well as a garnish.

Small to medium sized tree, usually to 10-25ft high. Trees are somewhat sensitive to freezes and grow best in areas having only limited frosts and freezes. The Ponderosa Lemon tends to be slightly less hardy than other lemon varieties. Grows in conditions suitable for the average citrus, water frequently except during cold months. Fertilize 2-4 times per year. Can be container grown and was historically a common lemon grown indoors in temperate climates.

Very large, bumpy skinned lemon usually weighing 2-4 pounds. Flavor is typical lemon-like.

Propagation: Commonly by grafting cuttings to various citrus rootstocks. Can also be propagated by seed which usually come true, or fairly close to their parent.

Citrus medica is characterized by its thick rind and small sections. Generally, it is eaten preserved or in bakery goods, such as fruitcakes. (The candied peel rather than the fruit is often used in cooking). The citron was the first of the citrus known to the Romans. In ancient time the fruit was never eaten (it began to be used in cooking by the early 2nd century), but its intense perfume was used, penetrating clothes to repel noxious insects.