8 Citrus Varieties

Squeeze the juice, grate the rind, or eat the fruit—citrus is wonderfully versatile and comes in hundreds of varieties. Here are some of our favorite lesser-known types.

Cara Cara

Photo: Jennifer Davick

Cara Cara

This sweet navel type has bright orange skin and a pinkish-red interior with few to no seeds.

Satsuma (Mandarin)

Photo: Jennifer Davick

Satsuma (Mandarin)

Considered the sweetest of the tangerine varieties, it's practically seedless and very easy to peel.

Blood Orange

Photo: Jennifer Davick

Blood Orange

Distinctive for its brilliant red to deep purple flesh, it is smaller and sweeter than a common orange, with rough, red-streaked skin.

Meyer Lemon

Photo: Jennifer Davick

Meyer Lemon

This variety is sweeter and less acidic than common lemons. The thin, fragrant skin ripens from dark yellow to orange.

Citron

Photo: Jennifer Davick

Citron

Also called "Buddha's hand," this unique variety is used for its fragrant rind, which is often chopped and candied.

Kaffir Lime

Photo: Jennifer Davick

Kaffir Lime

The bumpy green fruit yields little juice, but it's the super pungent hourglass-shaped leaves that are central to many Thai dishes.

Key Lime

Photo: Jennifer Davick

Key Lime

Sometimes called Mexican limes, these small, very acidic citrus fruits turn yellow when ripe. If you can't find them or they're not in season, it's OK to substitute Persian limes.

Kumquat

Photo: Jennifer Davick

Kumquat

It's entirely edible, with a sweet peel and a tart center—just watch for the two seeds.

Printed from:
http://www.coastalliving.com/food/citrus-varieties-00414000078008/