This sweet navel type has bright orange skin and a pinkish-red interior with few to no seeds.
Considered the sweetest of the tangerine varieties, it's practically seedless and very easy to peel.
Distinctive for its brilliant red to deep purple flesh, it is smaller and sweeter than a common orange, with rough, red-streaked skin.
This variety is sweeter and less acidic than common lemons. The thin, fragrant skin ripens from dark yellow to orange.
Also called "Buddha's hand," this unique variety is used for its fragrant rind, which is often chopped and candied.
The bumpy green fruit yields little juice, but it's the super pungent hourglass-shaped leaves that are central to many Thai dishes.
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.
It's entirely edible, with a sweet peel and a tart center—just watch for the two seeds.