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Citrus macroptera, also known as Shatkora or hatkhora (Sylheti: ꠢꠣꠔꠇꠞꠣ, [ɦat̪xɔɾa]) cabuyao,[2] Melanesian papeda,[1] or wild orange,[3] is a semi-wild species of citrus native to Sylhet region (South Asia), Malesia and Melanesia.[3]

Citrus macroptera
Hatxora sellers in Sylhet, Bangladesh
Scientific classification
Kingdom:	Plantae
Clade:	Tracheophytes
Clade:	Angiosperms
Clade:	Eudicots
Clade:	Rosids
Order:	Sapindales
Family:	Rutaceae
Genus:	Citrus
Species:	C. macroptera
Binomial name
Citrus macroptera Montrouz.
Synonyms[1]
C. aurantium subsp. saponacea Saff. C. papuana F.M.Bailey

Some authorities consider C. macroptera to be a taxonomic synonym of C. hystrix (kaffir lime),[4] while others consider C. macroptera var. annamensis to be a synonym of C. hystrix, but not C. macroptera var. macroptera.[5]

Description

Citrus macroptera is so-named because of the large "wings" (-ptera) on the petiole, which is as large as the blade of the leaf.[3] The tree, which has thorns, can reach 5 m (16 ft) in height. Its fruit is about 6–7 cm (2+1⁄2–3 in) in diameter, has a fairly smooth, moderately thick rind, and is yellow when ripe. The pulp of the fruit is greenish-yellow and dry (does not produce much juice). The juice is very bitter, and somewhat sour.[3]

Varieties

The species is sometimes divided into four varieties, or alternatively into three separate species, as follows:[5]

• C. macroptera var. macroptera
• C. macroptera var. annamensis Tanaka -> C. combara Raf.
• C. macroptera var. combara (Raf.) Tanaka -> C. combara Raf.
• C. macroptera var. kerrii Swingle -> C. kerrii (Swingle) Tanaka

Cultivation

This section needs expansion. You can help by adding to it. (December 2014)

A cultivar of C. macroptera var. annamensis known as 'Sat Kara',[6] is grown primarily in the Sylhet Division of northeastern Bangladesh where it is called "hatkhora".

Uses

Culinary uses

In Bangladesh, the thick fleshy rind of the Citrus macroptera is eaten as a vegetable, while the pulp is usually discarded because of its bitter-sour taste. The thick rind is cut into small pieces and cooked (either green or ripe) in beef, mutton, and fish curries. The rind is often sun-dried for later cooking and consumption. The fruit is also a primary ingredient in satkora/shatkora pickles. It is also used in doner kebabs in British Bangladeshi fast-food restaurants.^{[citation needed]}

Perfumery

Many of the C. macroptera var. annamensis fruits are exported from Bangladesh, exacting a high price because their oil is used in the perfume industry.[6]

See also

• Bangladeshi cuisine
• Beef Hatkora
• Citrus latipes a similar-looking species native to Northeast India

References

External links

• USDA PLANTS profile Archived 2013-05-11 at the Wayback Machine

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