Dazzling oranges, luminous yellows, blushing pinks and electric green: citrus brightens up winter with beautiful colours & refreshing flavour
Citrus fruit have a very high Vitamin C content – and perfect timing for warding off winter sniffles! An average size orange contains twice the recommended daily intake and because citrus are generally consumed raw heat sensitive Vitamin C is not depleted.
Citrus contain a variety of essential nutrients, namely significant amounts of folate, potassium and calcium. An average grapefruit contains one quarter of the recommended daily intake for folate.
Citrus are also brimful with antioxidants– which are to thank for the brilliant colours- helping boost the immune system, prevent serious disease and defend against degeneration.
During the winter months make the most of seasonal certified organic citrus! Look out for…
Common Eurekas can be juiced and added to dressings & marinades or squeezed over fish and other such foods to cut their richness. The zest is great in baked goods and salads- make sure it’s organic as conventional citrus tends to be highly sprayed and even coated in protective wax.
Meyer lemons (pictured) are a fabulously juicy and sweet variety, thought to be a hybrid of the mandarin and lemon. Don’t be put off by their thin skin and stock up when you see them around: they can be used like a common lemon and even segmented for sweet and savoury salads.
Yellow grapefruit adds a pleasant sour taste to sweet fruit salads and savoury salads too: add creamy yoghurt, cheese or a sweetener to mellow the astringency.
Red grapefruit is slightly sweeter than yellow with pretty pink flesh that makes a fantastic juice straight up or added to fruit cocktails.
Navel oranges (right) are the most popular type of orange for good reason: super juicy, sweet and easy to peel they’re at their best from May to October. We stock amazing local oranges from Colo River Orchards during winter- great quartered for snacking, juiced for drinking or segmented for salads and Moroccan tagines.
Imperial mandarins are the most popular variety because they’re sweet and juicy with few (if any) seeds and skin that slips off. They’re at their best from May to October and are perfect for lunchboxes and quick pick-me-ups.
Daisy mandarins are an extradordinary hue of orange with a wonderful perfume to match. Great for juicing and zesting- trying substituting for lemon in creamy curd and pannacotta recipes.
In truth limes are one citrus that flourishes in milder weather, though they’re available year round. The zest and juice have a distinctly refreshing tropical profile that’s invaluable in Asian stews, stir-fries and salads.
Lemonade fruits have the sweet, pleasant sourness of traditional lemonade wrapped up in citrus peel (right)- squeeze, serve over ice and see for yourself! They’re incredibly juicy and are thought to be a cross between the navel orange and common lemon.
A cross between grapefruit and tangerine, tangellos are relatively juicy with a distinct, sweet aroma and very loose, wonderfully orange skin.