Say yes to the zest by adding a sweet, healthy zing to your winter with exotic and unique varieties of citrus fruits, most in their peak season right now. In addition to the classic navel orange, lemon, and lime, we have citrus from all over the world to color your winter fresh. Come into our store today to explore these varieties and visit us during Citrus Fest, January 25 – February 7, when we’ll be showcasing everything citrus storewide.
Satsuma Mandarin: Satsumas are one of the best gifts of winter. They are very sweet, have few to any seeds, and are juicy; plus, they are easy to peel. Take special care with these gems though, because their skins are quite delicate.
Cara Cara Navel: Cara Cara oranges have a deep rose flesh with subtle berry and floral notes. Sweeter than most citrus, they are a natural cross between a Washington Navel and Brazilian Bahia Navel.
Meyer Lemon: Smaller and rounder than regular lemons, their sweeter-than-average-lemon flavor makes them popular with everyone, especially bakers. December through May is the best season for Meyer lemons.
Page Mandarin: A cross between a Minneola tangelo and a Clementine mandarin, Page mandarins have a superb taste. They are easily peeled, moderately filled with seeds, and very juicy.
Mandarinquat: No need to peel this cross between a mandarin and kumquat. With a crunchier skin than a kumquat, they can be eaten as is, sliced for salads, or paired with cheese. Cooked mandarinquats are excellent for sauces and purees.
Minneola Tangelo: Nicknamed “Honeybell” because of its shape, the Minneola tangelo is a cross between a tangerine and a grapefruit. It is juicy with few seeds, easy to peel, and sweet with mild tartness.
Clementine Mandarin: A cross between a mandarin and a sweet orange, Clementines are easy to peel and separate into segments. They have a full, sweet flavor.
Moro Blood Orange: These oranges are nearly seedless with a brilliant, crimson flesh. They are somewhat tart with a stronger flavor and aroma than regular oranges. Their bright color makes them a standout for mimosas.
Sumo Mandarin: Don’t let its rough rind fool you, because it is easy to peel. If it “gives” a little from a small squeeze it is peak eating. Sumos are seedless, have large segments, hence the “sumo” name, and are very juicy. These delicious mandarins have a small amount of pith, so there is more flesh in each segment.
Pummelo: The pummelo, is one of only four natural citrus fruits, meaning it is not a cross between two different citrus fruits. It is the largest member of the citrus family and tastes like a mild, sweet grapefruit. The peel of the pummelo can be candied or used to make marmalade. It is the parent of many hybrid citrus such as the sweet orange (Navel, Valencia) and tangelo. When backcrossed with the sweet orange, the grapefruit is born.
Rangpur Lime: Though they are green, these aren’t regular limes, but are a cross between a mandarin and a lemon. They are named after their place of origin, Rangpur, Bangladesh. Popular for use in drinks or making curd, they are very tart and have high acidity.
Pink Variegated Lemon: Outside this lemon is striped green and yellow, and the peel is slightly rough. Its flesh is a blush pink, and this lemon has few seeds and high acidity. Also called “Pink Lemonade”, it is an offshoot of the Eureka lemon, another pink-fleshed lemon.
Kumquat: Native to China, the kumquat dates back to the 12th century. It is very tart which makes it best used in cooking and making marmalades and jellies rather than eating.
Kishu Mandarin: The prized Kishu is extremely old, originating in China around 11OO. It is small, easy to peel, juicy, and fragrant.
Murcott Mandarin: In Florida, the Murcott is also known as a “Honey Mandarin” because it is sweet and very juicy. It has smaller seeds that can range from a few to many. Its pebbled skin makes it harder to peel, but along with its juiciness, it makes a very good juicing tangerine.