Lemon, Lime & Citron Varieties in the Philippines
The Philippines’ tropical geography and volcanic soils support a remarkable diversity of citrus fruits, both native and introduced. While lemons are relatively new and cultivated mostly in the highland provinces, limes and citrons have been part of Filipino culture for centuries. Indigenous species such as calamansi, dayap, and biasong are essential to local cuisine, medicine, and daily life, while imported lemons like Eureka and Meyer have found success in the cooler climates of Benguet. Together, these citrus varieties reveal a blend of foreign adaptation and native resilience that reflects the country’s agricultural diversity and culinary heritage.
1. Lemon Varieties
Imported lemon cultivars are grown in the country—most commonly in the cooler highlands of Benguet—where small agritourism farms have emerged alongside vegetable production. Varieties in backyard and farm use include ‘Eureka’, ‘Lisbon’, and ‘Meyer’.
Eureka Lemon (Citrus limon ‘Eureka’)
Region: Highland backyards and farms (e.g., Benguet)
Description: Thin-skinned, large, juicy, very acidic fruit; trees can bear much of the year in warm areas.
Use & Notes: Favoured as an all-purpose culinary lemon; adaptable to container culture in urban settings.
Meyer Lemon (Citrus × meyeri)
Region: Home gardens; niche farms
Characteristics: Naturally sweeter, aromatic lemon–orange hybrid; popular for backyard growing and container culture.
General Context:
In the Philippines, commercial lemon plantings are modest; cultivation is concentrated in micro-climates (e.g., Tublay, La Trinidad, Benguet) where agritourism “pick-your-own” lemon farms have developed.
2. Lime Varieties
Calamansi / Kalamansi (× Citrofortunella microcarpa)
Region: Nationwide; major production in Southwestern Tagalog, Central Luzon, and the Zamboanga Peninsula
Profile: Small, round fruit (2–4.5 cm), thin edible rind; very aromatic, high acidity. The Philippines is the only major producer, and calamansi is among the country’s most widely grown fruit crops.
Culinary & Trade: Staple souring agent; significant juice exports to Asia and North America.
Dayap (Key Lime, Citrus aurantifolia)
Region: Backyard and smallholder plantings across the archipelago
Traits: Small, very acidic limes; used for beverages, marinades, and desserts; long-recognised in Filipino ethnobotanical records.
Kaffir / Makrut Lime (Citrus hystrix, locally kabuyaw)
Region: Scattered cultivation; leaves prized for fragrance
Notes: Native to tropical Southeast Asia; the Philippine name kabuyaw inspired the city name Cabuyao in Laguna. Leaves and rind are used to perfume dishes.
Biasong (Citrus hystrix var. micrantha or Citrus micrantha)
Region: Southern Philippines—Mindanao (Butuan, Zamboanga), Negros Oriental, Siquijor, Southern Cebu
Profile: Wild or “primitive” Philippine lime; intensely aromatic rind and juice; considered ancestral to several hybrid limes. Documented as native to the southern Philippines, with sequenced chloroplast genome data confirming its regional origin.
Persian (Tahiti) Lime (Citrus latifolia)
Region: Limited cultivation and market presence
Notes: Seedless, larger limes common in trade; in the Philippine context, found mainly through market imports rather than local tradition.
3. Citron Varieties (Cedro)
Bulid / Philippine Citron (Citrus medica)
Region: Scattered backyard and heritage plantings
Profile: Large, thick-rinded citron with very little pulp; used primarily for rind (zest/pith), preserves, and traditional remedies. Local names include bulid and sidras, recorded in ethnobotanical literature.
Philippine Citron (Named Accession)
Context: The University of California, Riverside Citrus Variety Collection preserves a “Philippine citron” accession (CRC 3533), referencing material of Philippine origin—evidence of the country’s historical citron cultivation and exchange.
Summary Table
| Category | Varieties |
|---|---|
| Lemons | Eureka, Meyer, Lisbon (regional/backyard use) |
| Limes | Calamansi, Dayap (Key Lime), Kaffir/Makrut (Kabuyaw), Biasong, Persian (Tahiti) |
| Citrons | Bulid (Citrus medica), Philippine citron (UCR accession) |
Cultivation, Cultural & Commercial Context
Calamansi: A cornerstone of Filipino cuisine and one of the country’s most important fruit crops. The Philippines is uniquely the only major global producer, with increasing juice exports to Asian and Western markets.
Native Limes: Biasong (southern Philippines) and kabuyaw (C. hystrix) highlight the nation’s native citrus diversity. Both are valued for their intense aroma and are commonly used in traditional and modern dishes.
Lemon Farming: While not a traditional crop like calamansi, lemons thrive in cooler climates such as Benguet. Agritourism farms in these areas attract visitors for “pick-your-own” experiences and local lemon-based products.
Citron: Still present in heritage and backyard gardens, citrons like bulid are mainly used for rind and preserves. International botanical collections document the Philippine citron, showcasing the archipelago’s contribution to global citrus diversity.
References
Department of Agriculture – ATI Central Office. Calamansi (PDF).
Wikipedia. Calamansi; Kaffir Lime; Micrantha (citrus).
StuartXchange (Dr G.U. Stuart). Dayap (Citrus aurantifolia); Kabuyaw (Citrus hystrix); Bulid (Citrus medica).
Slow Food Foundation. Biasong (Citrus hystrix var. micrantha).
Mitochondrial DNA Part B. Complete chloroplast genome of ‘biasong’ (Citrus micrantha).
The Spruce. How to Grow Eureka Lemon Trees.
NSW DPI. Main Lemon Varieties (Eureka, Lisbon, Meyer).
Manila Bulletin / Agriculture.com.ph. Lemon Farms in Tublay, Benguet.
UCR Givaudan Citrus Variety Collection. Philippine Citron (Citrus medica L., CRC 3533).
PNTR. Philippine National Trade Repository – Commodity Entries for Lemons and Limes.
