Comparing Citrus

Citrus fruits and naturally fat-, sodium-, and cholesterol-free. They are one of the best sources of vitamin C. All parts of citrus can be used, pulp, juice, and zest. The acidity enhances and helps bring out other flavors in both sweet and savory dishes.


  • Good source of: fiber, potassium, vitamin C
  • Varieties: Valencia, navel, Cara Cara, blood
  • Pair with: chocolate


  • Native to: China
  • Good source of: fiber, vitamin C
  • Flavor: tart pulp, sweet skin
  • Uses: thicken sauces


  • Native to: East Asia
  • Flavor: sour
  • Uses: ceviches, key ingredient in Japanese ponzu sauce
  • Pair with: seafood, caramel, grapefruit, green tea


  • Good source of: vitamin C
  • Flavor: sour
  • Use: sour base for beverages, flavor enhancer for savory dishes
  • Common cuisine: Mexican, Thai, Vietnamese, Persian
  • Pairs with: strawberry, tropical fruits, seafood


  • Good source of: vitamin C
  • Flavor: sweet and sour
  • Use: savory or sweet dishes
  • Pairs with: dark chocolate


  • Good source of: fiber, vitamin C
  • Cross between: grapefruit and tangerine
  • Flavor: sweet
  • Best eaten: raw


  • Good source of: fiber, vitamin A, vitamin C
  • Flavor: tart & slightly sweet
  • Use: jams and jellies because of the pectin
  • Pairs with: seafood, avocado


  • Good source of: vitamin C
  • Flavor: sour
  • Use: balance savory or sweet dishes
  • Pairs with: berries, cream, honey, seafood, garlic


  • Use: rind is candied and used in fruitcake and other sweets, pickled, or eaten raw with rice


  • Good source of: folate, vitamin C
  • Flavor: sweet, mild
  • Pairs with: salad, poultry

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