Choose Your Main Squeeze

Choose your Winter Citrus Main Squeeze

Blood Orange

The William Shatner of the citrus family. There’s a lot of lively drama behind that orange skin: deep red flesh that is sweet and perfect with many kinds of cocktails.

Clementine

They have a very thin skin and are a hybrid of a Mandarin and a Sweet Orange. Sometimes referred to as “Cuties” and “Sweeties”. Awww...

Gold Nugget Mandarin

Bumpy rind and more citrus oils than most, this fruit is very aromatic. You’ll think you struck it rich when you taste it.

Melogold Grapefruit

A hybrid between a Pomelo and a white grapefruit. Seedless, mild and sweet. They like to chill out with just you and a grapefruit spoon. It’s all good.

Mexican Lime

Thinner skinned than their cousins, they yield juicy goodness and aroma. Mix the juice of 1 lime to 1 cup carrot juice with a sprinkle of chile-lime salt for a saltysweet healthy treat.

Meyer Lemon

A cross between a lemon and a Mandarin. Lore has it that Martha Stewart is responsible for making this fruit popular outside of California backyards. We already know they’re delicious in savory and sweet applications.

Satsuma

Its name is credited to the wife of a US minister to Japan, Gen. Van Valkenberg, who sent trees home in 1878 from Satsuma, now Kagoshima Prefecture. Juicy, sweet and easy to peel. What’s not to like?

Kumquat

Originally grown in China, these grape-sized fruit have edible skins and are loaded with fiber. Roll ‘em around in your palm to release the sweet oils that balance out the slightly sour fruit before you pop ‘em in your mouth. Great for chutneys and baked into breads.

Lemon

When life gives you lemons, you make lemon curd, lemon bars, ginger lemon mules… The possibilities are endless. Fun fact: lemons are technically berries.

Lime

Finisher in many Mexican, Vietnamese and Thai dishes. But what about making lime juice ice cubes for your next batch of mojitos?

Navel Orange

Seedless thanks to a mutation that occurred in the early 1800s in a monastery in Brazil. Drink up, Johnny! The juice contains an antioxidant known as limonin which causes it to turn bitter or sour after about 30 minutes of exposure to air.

Pomelo Grapefruit

Pomelos thrive in brackish, tropical lowlands, unlike their citrus kin. Pro-tip: peel absolutely everything off the juicy vesicles/citrus kernels to get the sweetest experience of these big boys. Enjoy with garlic, coconut and seafood.

Ruby Grapefruit

Pretty in pink on the inside. Some compare the taste to sour gummies. Perfect in salads or toss them into a smoothie.

Kumquat Chutney

Make this and you’ll agree kumquats are clear evidence that “good things come in small packages.”

Makes about 2 cups

12 ounces kumquats, quartered lengthwise, seeded

1 cup sugar

¾ cup fresh orange juice

½ cup dried cherries or cranberries

¼ cup chopped shallots

1 Tbsp plus

1 tsp fresh ginger finely minced

1 star anise pod

¼ tsp ground pepper

¼ tsp aniseed, crushed

¼ tsp ground cinnamon

/ 8 tsp ground cloves

Combine all ingredients in a heavy medium saucepan and bring mixture to boil. Boil until kumquat skins are tender and mixture thickens slightly, stirring occasionally, about 10 minutes. Transfer chutney to bowl and cool. Discard star anise pod. Cover and store in refrigerator. (Chutney can be prepared 2 weeks ahead.)