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Citrus Varieties

There is a large varieties of citrus available on the market. Each have its own characteristics. Some citrus are hydrids (Tangelo, Ugli, Clementine,Tangors) others are not (Lemon, Lime, Kumquat, Tangerine or Mandarin orange, Grapefruit and Pomelo or Shaddock). Some are eaten as such while others are only used as a flavoring agent (Bergamot and Cedrat). The orange is the object of another article.

Non-hybrids Citrus

Lemon

This citrus is too acidic to be eaten as is. One can use lemons in soups, sauces, vegetables, cakes and sorbets. You can use it in salad dressings or in mayonnaises in place of vinegar and in marinades to tenderize meats, poultries and fish. It is also used as a flavoring in many drinks (lemonade and lemon tea).

It prevents certain fruit and vegetables to discolor when exposed to air. Just coat your fruit or vegetable with the lemon juice. It is a natural antioxidant.

Lemons are available all year long. A good lemon should be heavy, fragrant and have a close-grained peel. If you want to use the zest, make sure to choose an untreated lemon that you will carefully wash and dry. This is also true, if you are going to put a slice of lemon in your tea.

Lime

This varieties of citrus have relatively thin skins. It is recognized as green, but limes may turn yellow if permitted to stay longer on the tree.

Lime is more popular in South America than lemon. Indeed, it can easily replace it in various recipes. Lime fruit are used for preserves, juices, cocktails, punches, sorbets and in many different dishes such as the famous ceviche. It has less Vitamin C than the lemon

Citrus - Kumquat, Tangerine, Mandarin Orange

Kumquat

The kumquat is a small fruit (1 to 1 1/2 inches in length) with a bright sweet skin and a sour flesh. Its color varies from dark orange to golden yellow. The outer skin is eatable, so you can eat it whole, as is, or use it in fruit salads, cakes and muffins or as a garnish for meats such as poultries, ducks and lamb. Kumquats are also used to make jellies, jams and marmalades and are often pickled, whole or preserved in syrups for future use.

When purchasing, make sure that the fruit is firm to your touch without blemishes. You can store kumquats in your home for up to two weeks provided that they are placed in a plastic container or bag then kept in your refrigerator.

Tangerine or Mandarin orange

The mandarin looks like a small orange with an easy to peel skin. The flesh is sweet and delicate. It is usually less acidic than most of the citrus. The mandarin is usually eaten as is but the smaller ones are sometimes canned and can then be used in fruit salads or other dishes. It is also delicious in a chocolate fondue. The mandarin is used as a base for numerous citrus hybrids.

The mandarin Satsuma is a small mandarin from Japan. It is a great source of vitamin C.

Grapefruit Types

Grapefruit

Its name comes from the fact that the grapefruit grows in grapelike clusters. There are three major types of grapefruits: white, pink/red, star ruby/rio red. All grapefruits have a similar tangy-sweet flavor and are very juicy. The skins of all varieties of grapefruit are yellow, some with a pinkish-red tinge.

The grapefruit is low in calories (40cal per 100gr) but is rich in vitamins C, B and A. Pink grapefruit has a higher amount of vitamin A than does the white.

Do not store grapefruit at room temperature for more than a day or two. They keep best (up to 2 weeks) when wrapped in a plastic bag and placed in the vegetable drawer of the refrigerator.

The easiest way to enjoy a grapefruit is to slice it in half and eat the sections with a spoon. Grapefruit segments are a delicious addition to fruit and vegetable salads. The fruit is also used in marmalade and the juice is widely consumed as a fruit drink. One grapefruit will make 2/3 cup of juice.

Pomelo or Shaddock or Chinese grapefruit

Like grapefruits, pomelos vary greatly in color, size and shape. It is thought to be the ancestor of the grapefruit but it is wrongfully called grapefruit. It is often cut in half and eaten as is with a spoon or with some sugar sprinkled on the top. It has a lot of medicinal properties and is rich in vitamin C.

It can be used in salads or grilled as a garnish for ducks, chickens, pork and shrimps.

Citrus Hybrids

	Tangelo Hybrid of: tangerine and pomelo Bigger and more acid than an orange but it can be used in the same way
	Ugli Hybrid of: tangerine and pomelo It is a type of tangelo grown exclusively in Jamaica. Its acid-sweet flavor suggests grapefruit with hints of orange.
	Clementine Hybrid of : tangerine and Seville (bitter) orange The clementine has a thin peel and a tangy-sweet red-orange flesh and is usually seedless
	Tangors Hybrid of: tangerine and sweet orange There are different varieties of tangors with different tastes and colors