A great juicer, averaging 50% juice content. Deep orange colored flesh with a moderately fine texture. A cross between two noncommercial tangerine varieties: the Wilking and Kincy. Flavor: Rich, delicious, full-bodied taste.Description: Has few seeds. The skin is brilliant dark reddish-orange, smooth, fairly thin and easy to remove. Cross of the Clementine and the Ponkan mandarin varieties.Flavor: Superbly rich, bright flavor with nice balance of sweet and tart.C ross between a mandarin and sweet orange. Flavor: Sweet with less acid than oranges.Description: Has few seeds. Aromatic and juicy-this fruit can be eaten fresh or used as a garnish for any number of desserts or savory dishes. Yellow-ish orange skin and flesh.Flavor: Low acidity, creating a m ild, saccharine flavor with subtle honey notes.Description: Finger like fruit that is filled with caviar like pearls bursting with lime flavor. Also known as “citrus caviar.” Prized by many for adding flavor and texture to any number of dishes.Flavor: Tart and zesty slightly less sour than the standard lime.In Season: Late winter to early spring.Description: The entire fruit is edible, including the skin, flesh, and seeds.Flavor: The skin offers a sweet taste while the flesh is acidic, developing an overall complex, spicy, and sweet-tart flavor.Description: The entire fruit is edible, including the skin and the occasional soft seeds. The thick, aromatic peel, which is high in volatile oils, offers a nice flavor.Flavor: The flesh is tart, while the skin is sweet. Eating both together will create a sweet-tart flavor balance.Description: Small, oval, greenish-yellow and contains seeds. The fruit can be eaten whole or the juice and rind can be used to flavor drinks and dishes.Flavor: Sweet-tasting skin and mildly bitter pulp, with a flavor similar to limes.Description: Colorful green-yellow patterned skin with bright pink flesh.Flavor: Less tart than regular lemons, with a more fruity, floral flavor.Description: Thought to be a cross between a true lemon and a mandarin or orange. Round and small with smooth, thin skin that can range from deep yellow to orange. Can be used for its fragrant zest, sweet juice and segments, or even candied whole. The rind is fragrant with notes of herb and spice.Flavor: Sweet with moderate acidity. Lacks the tang from regular lemons.In Season: Late winter through summer months.Description: Contains few, if any, seeds. The peel is medium-thick and aromatic.Flavor: Ruby red pulp is juicy with sweet-tart flavor.Description: Seedless with deep red flesh.Flavor: Sweet, mildly tart, and super juicy.A cross between a white grapefruit and a pomelo. Description: Large fruit with thick yellow-green skin and pale yellow, nearly seedless and segmented flesh.Flavor: Floral scent, delicate sweet juicy flavor with no acidic or bitter aftertaste.The flesh is tender and pale pink to red. The smooth, pale semi-thick yellow skin is speckled with prominent oil glands. Flavor: Juicy, balanced flavor between sweet and a low, tangy acidity. ![]() A cross between a mandarin and a sweet pomelo. Flavor: Sweet, a little tart but not sour.In Season: L ate fall through early winter.Description: Looks like a lemon with long finger like segments growing from it. Contains no juice, seeds, or pulp. The aroma is sweet, a bit lemony, and a little like lavender.Flavor: B itter-sweet. P rimarily used as a zest for flavoring sweet and savory applications.During the cold winter months, the citrus category shines brightly, bringing warmth, joy and delicious fruit! From grapefruit to pomelo, kumquat, orange, tangerine, citron and more–we’ve got you covered with our comprehensive winter citrus guide.
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