- Food and Cooking»
- Cooking Ingredients
List of Citrus Fruits
If you find yourself buying and cooking with the same things over and over you may want a list of citrus fruits. A list can introduce you to flavors you never knew existed as well as give you some ideas for substituting one citrus for another.
Citrus fruits have quite a lot in common. They are all acidic and high in levels of vitamin C. This makes them good antioxidant and anti-toxin fruits. They add a little sparkle to most dishes and can keep bananas, apples, and other fruits from going brown when cut.
A List of Common Citrus Fruits
Grapefruit are a tangy citrus fruit that is often eaten as a breakfast course. The flesh is white to red, depending on the variety. The red varieties are sweeter than the white varieties.
Grapefruit can be used in any dish that calls for other citrus.
Kumquats are a small citrus with an edible skin. They are most often eaten whole in salads and side dishes. It is also used in preserves and jellies.
The rind is quite sweet while the flesh is tangy. This offers a unique contrast when eating the fruit.
The lemon is one of the most popular items on the list of citrus fruits. It is a small, oval fruit with a bright, tangy flavor. It goes well in beverages, with meats, in baked goods, and is essential with fish dishes. The Meyer lemon is a less acidic type that has gained in popularity in recent years.
The lime is a green relative of the lemon. It can often be used interchangeably with the lemon in many dishes. The flesh has a bit more sugar than the lemon and the zest carries a floral flavor that adds both complexity and delicacy to any dish it is used in.
Limes are often used in Mexican and South American cooking for their unique flavor. Key Limes are a tiny variety of limes that grows on the Florida Keys. It is available for only a short period of time every year. Although you can use other lime juice in place of Key Limes the finished product will be different.
The Minneola is a cross between a grapefruit and a tangerine.
Oranges may be one of the most popular citrus fruits of all. Tart and sweet, an orange is a great snack or ingredient any time. Oranges become orange when they get cold. In the warmer climates the orange remains yellowish green.
The best oranges are heavy for their size and have a sweet fragrance. Store them for a week at room temperature, or put them in the refrigerator for longer storage.
Blood oranges are a type of orange that is crimson red on the inside. They are sweet and low in acid compared to other oranges. In the United States blood oranges are grown in Texas and California.
The tangerine is a sweet relative of the orange. Clementines, especially, are valued for their sweet flesh and intense tangerine flavor. Tangerines are exceptionally easy to peel and can be used in any dish where you want a mellow, sweet citrus flavor.
The tangelo is a cross between a tangerine, an orange, and a grapefruit. An Ugli fruit is a type of tangelo.
Any list of citrus fruit is helpful when used to add creativity to your dishes. Try substituting lime for lemon in your favorite lemon bar recipe, or tangerines in your favorite lemon pie.
Citrus fruits will give the most juice if they are juiced at room temperature or even warmed a little in the microwave.
Adding citrus zest to the sugar bowl will give the sugar the same flavor as the zest; a delicious change of pace on everything from cereal to tea.
Citrus fruits are
healthy and delicious additions to your menus.n Experiment with them until you know what you like the best.