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Seasonal Produce Guide > Citrus

Citrus Recipes

	Lemons The commercial lemon industry got its start during the California Gold Rush to help in the prevention of the Vitamin C disease scurvy. Lemons are great for juicing and turning into lemonade. To get the most juice from a lemon, first bring the fruit to room temperature and roll on a hard surface while pressing down on the lemon - or - Microwave for 30 seconds to increase juice content.
	Limes The nutritional benefits of limes do not differ very much from those of lemons. They are both excellent sources of vitamin C, B6, potassium, folic acid, flavonoids and the outstanding phytochemical, limonene. Limes add flavor and nutrition to salsa and guacamole - in addition it helps the avocado from turning brown.
	Navel Oranges Navel California navel oranges are considered by many to be the best oranges in the world for eating out of hand. They have a meaty flesh, their thick rinds are easy to peel, the segments separate easily, and they have no seeds. All navel oranges have a navel at the blossom end - an opening with a convoluted interior that looks like a navel. Some have a very small navel; others have a larger one.
	Pomelo The Pummelo is a tart fruit available in the winter time. Also called shaddock, pumelo, pomelo, and Chinese grapefruit, pummelo is an ancestor of the grapefruit that originated in Asia but is now grown all over the world.
	Pomelo Cat What more can we say?
	Tangerines Best eaten out-of-hand, they are also used in salads, desserts and in main dishes. There are many types of citrus that have traditionally been sold as "tangerines", but most retailers now use the proper name for each variety.They are often sold with the stem and leaf attached. Tangerines are fairly easy to peel and have seeds. The flavor is sweet to tart-sweet.
	Valencia Oranges Valencia oranges are known as juice oranges, but they can be eaten as well. Valencia oranges turn golden as they become fully ripe, but as they remain on the tree during warmer weather the orange skin re-absorbs chlorophyll from the leaves and the orange turns green again, beginning at the stem end.