A Guide to Local Citrus

NAVEL ORANGE
Flavor: Sweet
Pairs well with shrimp, honey, arugula, coconut, mascarpone, sweet potatoes, cardamom, chocolate, beef, oysters
Best used in quick breads, sauces, salads, ambrosia, marmalade, tarts, cheese boards, juice

SATSUMA
Flavor: Sweet
Pairs well with almonds, dates, mint, seafood, cumin, ginger, duck, fish, chocolate, rum
Best used in juice, cocktails, salads, ice cream

BLOOD ORANGE
Flavor: Sour, sweet
Pairs well with caramel, honey, cinnamon, cloves, mint, white chocolate
Best used in salads, vinaigrette dressings, muffins, scones, tarts. Zest is good in baked goods.

POMELO
Flavor: Sour, slightly sweet
Pairs well with avocado, chicken, crab, spinach, ginger, scallops, honey, pomegranate
Best used in salads, candied peel, marmalade, marinade, salsa

KUMQUAT
Flavor: Sweet edible peel, sour fruit
Pairs well with beef, cayenne, cinnamon, snapper, mangoes, nutmeg, papayas, pecans, persimmons, pork, sweet potatoes
Best used in marmalades, jellies, salads, chutney, Asian cuisines

CALAMONDIN
Flavor: Sour fruit, sweet edible peel
Pairs well with tile fish, wahoo, seafood, chicken, duck
Best used in marmalade, sauce or juice. Can also freeze the whole fruit and use as an edible ice cube in cocktails.

GRAPEFRUIT
Flavor: Sour, bitter
Pairs well with asparagus, chicken, crab, fish, gin, miso, poppy seeds, onions, salmon, tarragon
Best used in sparkling wine cocktails, salads, grilled fish, broiled fruit dessert, vinaigrette

MEYER LEMON
Flavor: Sweeter, less acidic than regular lemons
Pairs well with chocolate, poultry, fish, scallops, papayas, guavas, artichokes, sardines. okra
Best used in curds, candied lemon peel, cupcakes, hollandaise sauce, gremolata, mignonette, lemon meringue pie

LIME
Flavor: Sour
Pairs well with coconut, dates, ginger, hazelnuts, papayas, scallops, melon, vodka, watermelon, hot peppers
Best used in ceviche, Mexican, Thai and Vietnamese cuisines, pies, sour mix for cocktails