We’ve officially made it past the winter solstice, and that alone is a reason for rejoicing! Along with a little bit of extra daylight, we also usher in the peak of citrus season. Along with more sun in the sky, bright, juicy fruit are arriving at the co-op each day. Let us share some of the flavor profiles of the citruses you’re seeing in the Produce Department.
The citrus party started this past fall with satsumas—a mandarin that is sweet, seedless and easy to peel. Satsumas develop complexity through the season as their acid content grows, so they offer a bit more zing right now in January.
December is when things started to get really exciting. We saw the first of the grapefruits, heirloom navel oranges, and Cara Cara oranges—pink-fleshed, sweet, with a mild finish. And don’t forget limequats with their sweet rinds and acidic flavor. Be on the lookout for Meyer lemons right now, too—they are the ultimate culinary lemon, sweeter than more common varieties (Key lime pie anyone?)
Right now in January, citrus season is in full swing. In the coming weeks, look for tangerines like Fairchilds—very sweet and juicy—tangelos, and Minneolas. A cross between tangerine and grapefruit, these have a sweet orange flavor and the nice tang of a tangerine. We also expect to see blood oranges soon. With their deep red flesh and unique flavor similar to raspberries, plums, and pomegranates, they are always a treat, but their season is short, so grab some when you see them! Don’t forget Star Ruby grapefruit for a real winter pick-me-up! Their crimson flesh is almost as delightful as their flavor. Fragrant, floral pomelos are also prevalent at this time of year. With their spongy pith and sweeter flesh, those who don’t like the bitterness of grapefruit should give these a try.