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Citrus Fruit

Citrus fruit adds a sparkle of color during the darkest days of the year. They are also a great source of fiber found in the soluble fiber pectin. Did you know that an orange a day boosts your body's absorption of iron from plant foods by as much as 400 percent? Most citrus fruit is high in vitamin C and the flavonoid hesperetin, which together are a great antioxidant team. Adequate daily intake is important for optimum health.

                                                          - Judy Mayer, DTR

We've put together a handy comparison chart to help you navigate through the wonderful world of Outpost citrus fruits. Our produce buyers work with a number of smaller family owned orchards to bring you delicious organic and natural fruits you won't find at any other grocery retailer in town.

Blood Orange

• Medium size fruit with orange skin often blushing red
• Flesh is dark red in color
• Tart and rich in flavor, with hints of raspberry
• Make a very striking garnish or flavorful addition to a salad or fresh squeezed juice
• Typically found December through March

Navel Orange

• Sweet, juicy and seedless
• Excellent for eating and juicing to take away those winter blahs
• Available November through the spring

Valencia Orange

• Juicy and sweet with few seeds, and are considered the best oranges for juicing
• Can be peeled into sections and eaten fresh, or peeled segments can be added to fuit and green salads
• The juice is perfect for marinating meat, fish or poulty
• The skin is typically smooth and thin
• Available February through early summer

Mandarin, Tangerine, Clementine and Satsuma

• The most common Mandarin orange is the tangerine with Clementine and Satsuma as kissing cousins
• These fruits are sweet for juicing or eating, but less acidic
• Some varieties can be seedless
• Available November through early summer

Tangelo

• A cross between a Mandarin orange and a grapefruit
• Juicy, tender flesh that is tart and sweet and simply delicious
• Typically available beginning late January through mid spring

Kumquat

• A tiny round or oblong orange fruit, about 1" across
• The skin is sweet and the flesh is tart
• So easy to eat, just a quick rinse and pop the whole fruit in your mouth
• Kumquats are a nice accent fruit in savory or sweet dishes and make very good marmalades and preserves
• Look for them beginning November through late winter

Grapefruit

• Grapefruit flesh can be tart if white in color or sweeter if pink to ruby red
• Try pairing grapefruit with avocado slices or cook them into a risotto
• Mix with other tropical and subtropical fruits
• Top your favorite sherbet with grapefruit segments
• Available year round

Lemon and Lime

• Lemons and limes are the spark of many dishes, stews, cakes, tarts, soups, fish, viaigrettes and drinks
• To extract the most juice, lemons and limes should be brought to room temperature before squeezing
• Place your palm on top of the lemon or lime and roll it firmly and slowly across the countertop to help release the juices
• Six medium lemons produce 1 cup of juice; one medium lemon yields 2 - 3 teaspoons of zest and 3 tablespoons of juice; six medium limes yield about a half cup of juice