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VARIETY |
FLAVOR/APPEARANCE |
SERVING SUGGESTION |
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Moro
(Blood)
Orange |
Reddish orange skin with a deep maroon flesh. Few seeds. Distinct, sweet flavor with a raspberry overtone. |
Slices make a striking garnish and juice adds bright flavors to a vinaigrette or cocktails. |
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Cara Cara
Red Navel Orange |
Orange skin with a deep pink flesh. Few, if any, seeds. Tangerine flavor with a hint of grapefruit. |
Delightful in a salad of shaved fennel and arugula with citrus vinaigrette. |
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Mandarin Orange (Tangerine) |
Bright orange skin with orange flesh. A more sour and tart flavor than the common orange. |
Eat out of hand or add to fruit salads. Grate peel in vinaigrettes. |
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Pummelo (Chinese Grapefruit) |
Yellowish green skin with a white to deep red flesh. Complex flavor with hints of lime. Sweeter than a grapefruit. |
Serve sections as part of a fruit salad, pair with avocado, or halve and spoon out sections like grapefruit. |
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Minneola Tangelo |
Reddish orange skin with bright orange flesh. Few, if any, seeds. Rich, tart flavor. |
Eat out of hand or add to fruit salads. |
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Clementine Tangerine |
Deep orange skin with orange flesh. Few, if any, seeds. Sweeter than an orange. |
Enjoy straight from the crate or toss with greens, pecans, and blue cheese in a salad. |
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Satsuma Tangerine |
Light orange skin with orange flesh. Few, if any, seeds. Sweet, slightly tart flavor. |
Add segments to coleslaw or chicken salad for an unexpected and colorful treat. |
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Meyer
Lemon |
Deep yellow to yellow-orange skin with a darker yellow flesh. Sweeter, less acidic flavor than the common lemon with a fragrant, edible skin. |
Ideal for lemonade, pies, and sorbets. |
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Key Lime |
Greenish yellow flesh when ripe. Sweet, tart flavor. |
Adds the perfect pucker power to Key Lime pie, tarts, and mousse. |