I haven’t noticed much of a taste difference of the different colour fruits. That said they tend to be used as a garnish to give a citrus hit so you tend not to get a lot on any one dish. I understood the colour difference was mainly cosmetic and chefs use different colours for effect.
I have planted my first tree - I plan to plant a few different colours - and it seems like it should be quite hardy (it is pretty spiky) - but its only 300mm high at the moment.
I am in Sydney so expect it to work OK in the climate. It’s planted near two lemon trees and a mature orange so hopefully will like similar conditions (I have given it a little more shelter though as its an understory plant).
