By: Brian Carter, Director of Produce
Citrus fruit is at its sweetest, juiciest peak in the cold winter months. From Cara Cara Oranges to Sumo Tangerines, the citrus options that fill our produce department are strong sources of fiber, vitamin C, folate and potassium, as well as antioxidants and many other vitamins and minerals.
Enjoy your favorite fruit and try something new—whether you use fresh slices of citrus for baking, the zest to enhance your favorite dishes, or simply enjoy eating the fruit on its own for a quick breakfast or a healthy midday snack. With this guide you can learn about each variety and explore citrus options all season long.
Ruby Red Grapefruits
Tart and tangy with an underlying sweetness; grapefruit has a juiciness that rivals that of the ever popular orange and sparkles with many of the same health promoting benefits. Although available throughout the year, they are in season, and at their best, from winter through early spring.
Satsuma Mandarins
A specific type of mandarin orange, originating in Japan more than 700 years ago. They are a lighter orange, sweet, juicy, and seedless. They are also the easiest variety to peel. The most tender, easily damaged type of mandarin, Satsuma mandarin oranges are often harder to find fresh in stores.
Meyer Lemons
A small, sweet hybrid, thought to be a cross between a regular lemon and a mandarin orange. They are much less tart than regular lemons, and smaller, with thinner skin that is almost sweet. People love Meyer lemons because they have a sweeter and more floral taste than other lemons and can even have a slightly orange tint and flavor.
Other citrus to keep an eye out for this season:
- Blood Oranges
- Minneola Tangelos
- Cara Cara Oranges
- Sumo Tangerines
