How to give citrus fruits their 'colour'?
Just wondering what conditions it is that makes lemons 'yellow' and oranges etc 'orange'?
I am in the south of the UK and have a healthy Lemon, Tahiti Lime and Mandarin Orange. They flowered well last summer and fruited well .... and have had a reasonable winter in a conservatory. The Mandarin especially is full of fruit but, despite being quite large, remain almost completely green .... as do the lemons. This is always something I ahve struggled with. What can I do to make sure the fruit actually ripens properly?