Rangpur fruits’ size may vary from small to medium. But depressed globose to round or broadly obovate. Sometimes the fruit is entirely surrounded by a shallow furrow. Rangpur is used as an ornamental or potted plant in United States. But it is used principally as a rootstock in countries outside the United States.

The fruit’s rind color varies from yellow to reddish-orange with surface minutely pitted and smooth to slightly rough. It contains 8 to 10 loosely adherent segments where the axis is large and hollow at maturity. The fruit flesh is orange-colored, tender, juicy and strongly acidic. Seeds of rangpur fruit are fairly numerous, small, highly polyembryonic with light green cotyledons. The fruit tastes extremely sour, distinct lemon-lime flavor with the light hint of tangerine.

Rangpur lime tree is normally propagated by seed. It can also be grafted. Trees with few thorns are especially prolific producers can be grafted onto a Rangpur.

Other citrus rootstock like rough skinned lemon, Citrus jambhiri, 'Heen Naran', or trifoliate orange, Poncirus trifoliata Raf. Rangpur lime may also coexist with other citrus on same rootstock. In South Kona, Rangpur lime and tangelo have been grafted and all produce fruit on a single tree.

In South Kona, fresh Rangpur fruits are sold to markets and boxed in 10-pound packages and wholesaled for 50 cents per pound. The markets found that consumers frequently confuse the fruit with tangerines despite of signage that promoted the unusual locally grown fruit. Hotels and restaurants order the fruit by weight.

Kingdom: Plantae
Order: Sapindales
Family: Rutaceae
Genus: Citrus
Species: C. × limonia

Add sugar and boiling water together. After sugar gets dissolved, add juice to sugar mixture and cool until serving time. Add ice and water in a punchbowl and add punch base mix. Stir in 1 liter of 7-Up soda and garnish with fresh mint and thin citrus slices.

• Mix egg yolks, sugar, Rangpur lime juice and zest in double boiler to 165 degreeF.
• Remove from heat and place mixture in a bowl and beat until it thickens and cool for 4-8 minutes.
• Combine water and gelatin and stand to hydrolyze. Heat heavy cream to a simmer and add gelatin. Stir for one minute to dissolve gelatin. Remove from heat and set aside.
• Whip cream cheese and salt till light and fluffy. Scrape bowl to ensure all cream cheese is whipped thoroughly. Fold in cooled whipped cream mixture and fold in egg mixture. Freeze overnight.

• Add yolks and cold water in a stainless steel bowl. Beat well and add few drops of Rangpur lime juice. Clasp the bowl over a hot water bath and continue to beat until the yolks are thickened.
• Remove bowl from heat and use ladle to gradually beat in the warm butter. Beat continuously and add butter drop by drop. If the sauce becomes too thick to beat before all the butter is added, beat in a little more Kona Rangpur lime juice.
• When all the butter has been added, beat in the remaining lime juice. Hold in Bain Marie in a warm-water bath, hold for about 11/2 hours.