Although the Temple orange is certainly tasty enough to offer up to the gods, it wasn’t actually named for a house of worship. Instead, it got its moniker from Florida orange grower William Chase Temple—but we’re getting ahead of ourselves. Before we get into the Temple’s history, let’s start with the basics. What is a […]
You can spot a navel orange by looking for the indented “navel” in its blossom end, which is actually a second, “twin” fruit! The second fruit remains underdeveloped, but from the outside, it resembles a human navel—hence the name. Navels have thick, pored skin and large, sweet segments with bright orange flesh. They’re popular for […]
The Clementine is undoubtedly a darling. Developed by Father Clement Rodier from a sweet tangerine and the somewhat bitter Seville orange. A zipper peel with few seeds and tangy taste. The Clementine is surely a darling. Developed by Father Clement Rodier, its created from a sweet tangerine and the somewhat bitter Seville orange. Clementines have […]
Also known as Ponkan. One of the oldest and most popular mandarin tangerines thought to have originated in India. Ponkan is distinctive for its oblate shape, often having a short “collar” or neck. They are easily peeled, sweet, tender and juicy!
Don’t be alarmed by this fruit’s blood–red interior. The taste is excellent—think orange with a tart hint of berry. Blood oranges are native to the Mediterranean.
A hybrid of the Clementine and Orlando tangelo, the Ambersweet is practically seedless. A bit of an oddball, this citrus can be more pyramid than sphere, with pebbly, easy-to-peel skin.
Unlike thugs with hearts of stone and irreconcilable nicknames like Bugsy, Sonny, or Baby Face, Algerian mandarins are as sweet as their pseudonyms. These small and tasty fruits are often called “Algerian clementines” or just “clementines” in reference to the monk Brother Clément, who some say was the first to grow them in the garden […]
The first of the citrus season, Hamlin are an important juice orange, great cut into slices (or smiles). This improved variety from the Azores Islands was imported by Thomas Rivers in 1865.
Citrus waves are rolling in like an endless summer, brah. The primo Valencia is old-school orange. A tangy treat to take down the hall to the dawn patrol. The Valencia “re-greens” as it ripens on the tree, green near the stem is normal.
The mandarinquat is a hybrid of the mandarin and the kumquat. Like kumquats, they can be eaten whole, peel and all, although they’re larger with crunchier skin, and tend to have many small seeds. Raw, they can be eaten as a snack, sliced and used in salads, or paired with cheese. Cooked, they are delicious […]
Satsumas – the little darlings of the citrus season are here. When you squeeze their pudgy little baby cheeks and exclaim, “Oy!’ This little guy is an old soul!” No, no, no – Satsumas often have a soft and puffy peel when fully ripe, so don’t miss out on their juicy sweetness.
Get your weekly dose of the latest fruit info and exclusive updates.
"*" indicates required fields
