The produce department is practically overflowing with intriguing, new citrus fruits this time of year. Use this helpful guide to winter citrus to learn about some exciting finds and old favorites, so you can snack, juice, and jam with confidence.

African Shaddock Pummelo

December – February

African Shaddock is the largest fruit in the citrus family. Pale green to yellow skin when ripe. Light red, white, or pink flesh is complex and meaty with subtly sweet grapefruit flavor. Substantial, cotton-like pith that is white and spongy underneath the thick skin. Rind can be candied.

Best Uses: Eat Fresh, Candy

Buddha's Hand
Citron

November – February

This unusual looking fruit resembles a human hand. It has long-fingered sections that yield virtually no pulp or juice and is valued for its aromatic rind that can be sliced and candied. Used ornamentally, it can perfume rooms or add a unique look to buffet tables or floral arrangements.

Best Uses: Zest, Candy, Infuse

Cara Cara Navel Orange

December – May

Likely a cross between a Washington and Brazilian Bahia Navel, the extraordinary Cara Cara orange boasts vivid salmon-colored flesh. Some describe its balanced flavor as a perfect blend of tangerine and grapefruit; others note a mild strawberry to cranberry-like finish.

Best Uses: Juice, Eat Fresh

Melowgold Grapefruit

January – April

Cross between pummelo and Marsh grapefruit. Named “mellow” for its flavor and low acidity and “gold” for its rind color. Related to Oroblanco grapefruit, this very juicy fruit has a smooth rind and pale yellow flesh that’s mild and sweet like a pummelo, but with light lemon notes.

Best Uses: Juice, Eat Fresh

Meyer Lemon

December – September

This lemon and mandarin cross was once something of a California secret. Now, chefs across the country are in love with Meyer for its succulent juice that is much sweeter than a common lemon. The fruit has an attractive yellow-gold rind, which is smooth, soft, and thin. The juice is dark yellow and distinctly aromatic.

Best Uses: Juice, Zest, Bake, Preserve

Minneola Tangelo

January – April

Hybrid of Duncan grapefruit and Dancy mandarin, Minneola is nicknamed “The Honeybell” due to its bell shape. This fruit is juicy with orange-colored flesh that’s rich, sweet, and tart. Its flavor is described as traditional orange with a touch of tangerine. It’s the most popular of all tangelos.

Best Uses: Juice, Eat Fresh

Nagami Kumquat

December – March

The most commonly grown type of kumquat. The typical Nagami is oval, and the whole fruit is eaten. The orange rind is sweet, and the light orange flesh is acidic.

Best Uses: Eat Fresh, Preserve

Navel Orange

November – May

The most common orange cultivar is sweet and flavorful. This variety is distinguished by its navel-like formation found at the blossom end of the fruit.

Best Uses: Juice, Eat Fresh

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Mandarin

December – March

Released as an orange, but technically a tangelo hybrid since its parentage is three-fourths mandarin and one-fourth grapefruit. Orange-red skin with deep-orange, tender, and juicy flesh.

Best Uses: Juice, Eat Fresh

Sanguinelli Blood Orange

January – February

This variety is smooth-skinned, elongated, sweet, and heady, with an orange and raspberry fruit punch flavor. Its orange skin has a red blush, and its deep crimson flesh bleeds dark pink juice.

Best Uses: Juice, Eat Fresh, Bake

Marmalade Orange

February – March

AKA Sour Orange, Marmalade orange is a small, somewhat uniform fruit. The skin is rough, firm, bumpy, and thick, ripening from green to orange when mature. Highly aromatic and known for its acidity and extremely bitter flavor.

Best Uses: Jam, Infuse, Bake, Candy

TDE Mandarin

March – May

AKA Shasta/Yosemite/Tahoe. This triple cross Temple Tangor, Dancy mandarin, and Encore mandarin is firm, with juicy flesh that’s very sweet and rich. TDE peels and sections well. Another favorite in the
mandarin category.

Best Uses: Juice, Eat Fresh

Information courtesy of the Organically Grown Company.