As a group, citrus fruits originated in Asia and even though seed and trees have been transported all over the world, they prefer tropical or subtropical areas like those in Central and South America. Some southern and western states can sustain very fruitful citrus tree populations, such as Arizona, California Florida, Texas and Louisiana. No matter the color, shape, flavor or size, al citrus fruits have some degree of tartness and contain high levels of vitamin C. The best way to shop for citrus is to look for uniform roundness, those that feel heavy for their size, and a peel with no blemishes. Citrus fruit should not be too firm or too spongy but give slightly to light pressure. These are all ways to ensure great flavor and juiciness. Once the citrus is in your hands, to get the best life out of it is to keep fruits in a plastic bag sealed in the crisper of the refrigerator. In most case, this will ensure up to 2 weeks of freshness. A good thing to remember, however, is that cold citrus doesn't give off as much juice. A quick zap in the microwave for 10 seconds and a roll on the cutting board or counter will get the juices flowing again.
Some citrus seems ubiquitous, like oranges, but others like satsumas are a bit less well known. Here is a good shopping guide for most citrus varieties and some common hybrids:
Oranges are divided into bitter, sweet and mandarin oranges. Bitter oranges are valued for their essential oils found in the thick peels. The flesh is not normally eaten raw, but often cooked to make marmalade and other sweet treats. Seville and Bergamot are the well known bitter oranges, the later of which gives Earl Grey tea its distinctive flavor profile. Sweet oranges are the most popular for eating and juicing. They are the familiar group of navel, Valencia and blood oranges. Mandarin oranges are not only their own type but actually a group of oranges, which also contain tangerines, satsumas and Dancy oranges. All of the mandarins are easy to peel and have small segments and few seeds. Clementines would also fit into this category.
Lemons have been used for centuries for their medicinal purposes as well as for bleaching. They have a high acid content, and therefore a very high level of Vitamin C. Although pre-squeezed lemon juice is a very handy thing to have in the refrigerator, it shouldn't always replace fresh squeezed because the juice actually begins to lose all vitamin content soon after squeezing. Meyer lemons are a hybrid of oranges and lemons. They have smoother skin with smaller pores and are a bright golden yellow. The flesh is still quite tart, but is much sweeter than a regular lemon.
Citrons are a relative of lemons and are used for the peel's lemon scented essential oil. The peel is very thick and the fruit like bitter oranges, is rarely eaten raw because of the intense tartness. They, too, are used for marmalades and candies.
The common limes found in markets are actually Persian limes. They are a rare exception to the rule that blemishes and browning of the peel should be avoided. In limes, it does little to affect favor as long as the majority of the peel is not brown. Key limes are much smaller than Persians, and are much rounder. The skin and fruit is more yellowed and the flavor is much more tart. They are hard to find fresh, but the juice is often found in markets and is great in cocktails and desserts. Simply replace some or all of the liquid in a desert for key lime juice, and it is an instant way to make any old favorite a new summer picnic stunner.
Grapefruits are named for the grape-like clusters they form as they grow on trees. Yellow, white and ruby are all varieties seen in grocery stores. They all have very similar colored peels, but flavors tend to vary greatly. All are quite larger than an orange, and should feel very heavy for their size. They are quite tart, but high in vitamin C and ruby grapefruits are high in vitamin A.
Pomelos are thought to be ancestors to the grapefruits eaten today. Pomelos are much larger, sometimes as large as 20 pounds or more and have a very thick skin that is used for fragrances and cooking. Pomelos are high in potassium as well as vitamin C. Although slightly sweeter than grapefruits, they can be used as part of any substitution.
Tangelos are a hybrid between tangerines and pomelos. They look like thick rough-skinned oranges, although have a much more tart flavor profile. They are great to use eating or getting a tart juice, because tangerines are small and harder to juice.
Another great hybrid is the ugli fruit, and from the outside it isn't the prettiest thing just as the name suggests. These are a cross between a tangerine and grapefruit. The skin is very thick like pomelos and often looks misshapen, so perfect roundness is not as valuable when looking at ugli fruits. They fruit is anywhere between a light green and pale orange but is often yellow in color. Their flavor is tart, but edible much like a grapefruit.
The last variety to talk about is somewhat of an oddity, because the whole fruit is consumed often in one bite including the peel. The kumquat is a perfect example of flavor contrast. The skin is very sweet and thin, while the fruit itself is unbelievably tart. Kumquats are often no larger than a thumb and are a rounded oval shape. They are orange in color and are popular in the western U.S. Kumquats can be cooked in sweet dishes or eaten raw. They are worth a try if unfamiliar.
Enjoy shopping and experimenting with citrus, and for those who voted for berries, don't worry - more information to follow.
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