Citrus macroptera
Semi-wild citrus with edible rind, native to Malesia.
Citrus macroptera, commonly known as Melanesian papeda or wild orange, is a semi-wild species of citrus native to the Malesian ecoregion, which includes Island Southeast Asia and Melanesia. It is cultivated widely in the Sylhet region of Bangladesh and the Barak Valley Division of Assam, India, where it is known as hatkhora. The species is noted for its large winged petioles and its use in regional cuisine, particularly the thick rind, which is cooked in curries or pickled.
Quick Facts
- Taxon
- Citrus macroptera
Facts from the source article.
Lore & Background
Citrus macroptera is so-named because of the large 'wings' (-ptera) on the petiole, which is as large as the blade of the leaf. The tree, which has thorns, can reach 5 m in height. Its fruit is about 6–7 cm in diameter, has a fairly smooth, moderately thick rind, and is yellow when ripe. The pulp is light yellow and quite dry, producing little juice, and the juice is bitter and somewhat sour.
Reader's Guide
Citrus macroptera holds significance primarily as a culinary and horticultural resource in South Asia and beyond. In Bangladesh, especially Sylhet, the thick fleshy rind is eaten as a vegetable, cooked in beef, goat, fish, and lentil curries, or sun-dried for preservation. The rind is also pickled and sold commercially. The species is cultivated on a small scale in home gardens in northeast Indian states such as Mizoram, Tripura, and Meghalaya. Commercially, it is grown in South Africa, Spain, and Tonga; in Spain, it serves as a rootstock for other Citrus species. The oil of the annamensis cultivar is used in the perfume industry. Taxonomically, the species is disputed: some authorities consider C. macroptera a synonym of C. hystrix (kaffir lime), while others treat only the variety annamensis as a synonym, not the type variety macroptera. This uncertainty reflects ongoing botanical debate.
Did You Know?
- The species name 'macroptera' refers to the large 'wings' on the petiole, which are as large as the leaf blade.
- The fruit pulp is dry and yields little juice, which is bitter and somewhat sour.
- In Spain, Citrus macroptera is used as a rootstock for other Citrus species.
Frequently Asked Questions
What is Citrus macroptera in Bangladeshi cuisine?
It is a semi-wild citrus species native to the Malesian ecoregion, locally called hatkhora. In Bangladesh it is most associated with Sylhet, where the thick rind is a staple ingredient in curries and pickles.
Where exactly is hatkhora cultivated?
The main growing areas are the Sylhet region of Bangladesh and the Barak Valley Division of Assam, India. It is also found in Mizoram, Tripura, and Meghalaya.
Which part of hatkhora is actually edible?
Unlike most citrus fruits, the flesh is not the focus; it is the notably thick rind that cooks into curries or gets pickled for long-term preservation. The seed and inner pith are generally discarded.
What makes hatkhora visually distinct from other citrus varieties?
Its most recognizable feature is the pair of large, wing-like extensions on the petiole (leaf stem), which give the species its scientific name 'macroptera.' This winged structure is a quick field identifier for growers in Sylhet and the Barak Valley.
Why does hatkhora matter to regional Bangladeshi cooking?
It is a semi-wild, locally adapted ingredient that gives Sylheti and northeastern Indian kitchens a uniquely bitter, aromatic rind flavor you cannot replicate with commercial oranges or lemons. Its pickled and curry preparations are considered a signature of that specific belt of cuisine.
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