Citrus Plants

Citrus plants are some of the most popular and diverse fruit trees around the world, offering a wide range of flavors, colors, and uses. Below is an introduction to some of the top varieties found in cultivation. Our selection is always changing so call ahead to confirm

Citrus sinensis (Sweet Orange)

Navel Orange (Citrus sinensis)

Navel oranges are one of the most popular varieties of sweet oranges. They are known for their easy-to-peel skin and seedless segments, making them perfect for snacking. The fruit is sweet and juicy, with a bright, tangy flavor that is ideal for fresh eating or juicing.

Valencia Orange (Citrus sinensis)

Valencia oranges are often considered the best variety for juicing due to their high juice content and balanced sweetness. They are medium to large in size, with thin skin and fewer seeds. The fruit's bright, tangy flavor is prized by both consumers and commercial juice producers.

Blood Orange (Citrus sinensis)

Blood oranges are known for their striking dark red flesh and distinctive, sweet-tart flavor. They offer a unique combination of citrus and berry notes, and are often used in juices, salads, and desserts. The color of the flesh comes from anthocyanins, a type of antioxidant.

Citrus limon (Lemon)

Eureka Lemon (Citrus limon)

Eureka lemons are the most commonly grown variety in commercial production. They have a bright yellow skin and a sharp, tangy flavor. Known for their high acidity, they are a staple for culinary uses, from cooking to making lemonade.

Lisbon Lemon (Citrus limon)

Similar to the Eureka lemon, Lisbon lemons are characterized by their bright, tangy flavor and smooth, thin skin. These lemons are often found in supermarkets and are used in a variety of culinary applications, from garnishing dishes to flavoring drinks.

Meyer Lemon (Citrus limon × Citrus reticulata)

Meyer lemons are a hybrid between a true lemon and a mandarin orange, offering a sweeter, less acidic taste. The fruit is smaller and rounder than typical lemons, with a thinner, smooth skin that ranges from yellow to a deep orange hue. Meyer lemons are often used in baking and as a garnish.

Citrus reticulata (Mandarin)

Clementine (Citrus reticulata var. Clementina)

Clementines are small, seedless mandarins with easy-to-peel skin and a sweet, tangy flavor. They are commonly enjoyed as a fresh snack and are also popular in salads and desserts. Their small size and lack of seeds make them a favorite among both children and adults.

Tangerine (Citrus reticulata var. tangerina)

Tangerines are a classic variety of mandarin orange, with a slightly more robust and tangy flavor than clementines. They are known for their easy-to-peel skin and bright, juicy segments. This variety is often used in juices, snacks, and salads.

Satsuma (Citrus reticulata var. unshiu)

Satsuma mandarins are a cold-tolerant variety that is known for its sweet, non-acidic flavor and easy-to-peel skin. The fruit is often seedless and has a deep orange color. Satsumas are popular in both fresh markets and as a component in citrus juices.

Limes

Limes come in a variety of shapes, sizes, and flavors, from the tangy and intense Key lime to the milder, sweeter varieties like the Sweet lime. Each type offers unique characteristics that cater to different culinary applications, from cocktails to international cuisines, providing endless ways to enhance the flavor profile of your dishes.

Citrus aurantiifolia (Key Lime)

Key limes are small, round limes with a distinctive greenish-yellow color. Known for their intensely tart flavor, these limes are smaller and more aromatic than the typical Persian lime. They are a key ingredient in the famous Key lime pie, and their juice is prized for its complexity and unique sharpness, making them a favorite in cocktails, marinades, and desserts.

Citrus latifolia (Persian Lime)

Persian limes, also known as Tahiti limes, are larger than Key limes and have a more rounded shape with smooth, dark green skin that turns yellow when ripe. They are the most common variety found in grocery stores due to their availability and larger size, which makes them easier to handle and juice. Their flavor is tangy and refreshing, with a mild bitterness and less acidity than Key limes, making them perfect for juices, salads, and garnishing drinks.

Citrus micrantha (Kaffir Lime)

Kaffir lime is a small, bumpy lime with a highly fragrant zest and a distinctively tart, almost bitter flavor. The leaves of the Kaffir lime are also commonly used in Southeast Asian cuisine, adding a unique citrusy fragrance to dishes like curries and soups. While the fruit itself is less commonly juiced, the zest and leaves are prized for their intense aromatic qualities.

Citrus aurantiifolia × Citrus reticulata (Mexican Key Lime)

Mexican Key lime, sometimes confused with the standard Key lime, is a small, intensely tart fruit that is highly aromatic with a bright yellow-green color. It's known for its distinctive flavor profile, offering a more fragrant and concentrated citrus taste than larger lime varieties. Often used in Mexican cuisine for its juice, it also works well in beverages like margaritas, as well as in sweet and savory dishes.

Citrus limetta (Sweet Lime)

Sweet limes are a mild, less acidic variety, with a pale greenish-yellow skin and a gentle, slightly sweet flavor. Unlike most limes, they have a more subtle tartness, making them perfect for those who prefer a less sour fruit. Sweet limes are popular in Middle Eastern, Indian, and Mediterranean cooking, often juiced or used fresh in drinks and culinary dishes.

Citrus sinensis × Citrus aurantiifolia (Finger Lime)

Finger limes, also known as caviar limes, are unique Australian natives with elongated, finger-like shapes and a thick, bumpy skin. Their flesh is made up of small, bead-like vesicles that burst with a tangy lime flavor. This variety is prized for its distinctive texture and is often used as a garnish, in cocktails, or as an ingredient in upscale dishes for added flair and zest.

Citrus hystrix (Desert Lime)

Desert limes are native to the arid regions of Australia and have a tangy, slightly bitter flavor with a unique citrus profile. The fruit is small, with a greenish-yellow rind and is often used for its juice, which adds a sharp, refreshing taste to drinks and desserts. Beyond the fruit, the rind and leaves are also valued for their intense aroma and are used in making essential oils and fragrances.

Citrus paradisi (Grapefruit)

Ruby Red Grapefruit (Citrus paradisi)

Ruby Red grapefruit is one of the most popular varieties, known for its deep pink to red flesh and sweet, tangy flavor. It is less bitter than other grapefruits and has a more refreshing, less acidic taste. The fruit is commonly eaten fresh or juiced.

White Grapefruit (Citrus paradisi)

White grapefruit is the traditional variety, with pale yellow to white flesh and a tart, tangy taste. It is often juiced or eaten fresh, and while it can be more bitter than the Ruby Red variety, its flavor is still refreshing and vibrant.

Pink Grapefruit (Citrus paradisi)

Pink grapefruit has a slightly milder flavor than the white variety, with a soft pink to rosy flesh and a balance of sweet and tart notes. It is commonly enjoyed fresh, juiced, or added to fruit salads for its vibrant color and flavor.

Citrus medica (Citron)

Citron (Citrus medica)

Citron is a large, yellow citrus fruit that has a thick, bumpy rind and very little pulp. Its strong, fragrant zest is often used in perfumes, liqueurs, and in cooking, particularly in Mediterranean and Middle Eastern cuisines. The fruit's acidic juice is less commonly used, but the rind is prized for its aromatic qualities.

Citrus maxima (Pomelo)

Pomelo (Citrus maxima)

Pomelo is the largest citrus fruit, with thick, spongy skin and a sweet, mild flavor that is less acidic than grapefruit. The flesh can be white, pink, or red, and is juicy and fragrant. This fruit is often eaten fresh, used in salads, or juiced.

Hybrid Varieties

Tangelo (Citrus reticulata × Citrus paradisi)

Tangelos are a hybrid between tangerines and grapefruits, resulting in a fruit that is easy to peel, juicy, and tangy-sweet. They typically have a characteristic "neck" or bulge at the top. Tangelos are commonly eaten fresh or juiced and are known for their bright, zesty flavor.

Sumo Citrus (Citrus reticulata × Citrus sinensis)

Sumo citrus is a hybrid variety that is a cross between a mandarin and an orange. It is known for its large size, easy-to-peel skin, and extremely sweet, juicy flavor. This variety is particularly popular in Japan and has gained international popularity for its delicious taste and unique appearance.

Calamondin (Citrus microcarpa)

Calamondin, often used in Filipino and Southeast Asian cooking, is a small, sour hybrid between a kumquat and a mandarin. The fruit is typically used for its juice, which has a tart, tangy flavor. Calamondin is often used in sauces, marinades, or as a garnish.

These citrus varieties span a broad spectrum of flavors and uses, from the sweet and juicy to the tart and tangy. Whether you're looking for fruit for snacking, juicing, or culinary experiments, there’s a citrus variety for every need.