January can be cold, dreary, and rainy. Luckily, Zupan’s has an abundance of winter citrus to bring a taste of sunshine into this darker time of year!
Meyer Lemon: A cross between a lemon and mandarin orange, the Meyer Lemon has a high volume of juice without the tartness of a regular lemon.
Pair With: fish, roasted Cornish game hens, or your favorite cocktail
Kumquat: The size and shape of a large olive with sweet orange skin and tart pulp. The beauty of the kumquat is that it’s eaten whole, no peeling necessary.
Pair With: Poach and serve with ice cream or make into a chutney and pair with meats!
Minneola Tangelo: This fruit is a cross between a tangerine and pomelo with a deep-red orange color and bell-shape.
Pair With: Other citrus fruits and accent with cacao and ginger.
Grapefruit: Juicy, tart, and tangy with yellow-orange skin and white pink, or red flesh.
Pair With: Dressings, sauces, salads, or Asian seafood dishes.
Blood Orange: Smaller than your average orange with crimson, almost blood-colored flesh and a distinct raspberry-like taste.
Pair With: Salads and desserts.
Pomelo: This giant citrus fruit, often the size of a cantaloupe, has a sweet-tart flavor that is less bitter than the grapefruit.
Pair With: Your favorite marinade recipe and tossed with green beans or brussels sprouts.
Sumo Citrus: Easy to identify with the unique shape, bumpy rind, and knob on top, this large citrus originally developed in Japan is seedless exceptionally juicy and easy to peel.
Pair With: Avocado salad
Cara Cara Oranges: A special variety of navel orange, distinguished by its rosy flesh and naturally sweet flavor.
Pairs With: Seafood, chicken, or aged cheeses.
Murcott: This tangerine-shaped fruit with its deep orange-gold color skin and bronze speckles is sweet and easy to peel. Delicious fresh-squeezed.
Pair With: Your favorite citrus-inspired cocktail.
Clementine: Deep orange color with a smooth, glossy appearance.
Pair With: Fennel, blue cheese, and other bold flavors.
Satsuma: Referred to as the “King” of the mandarin family, the Satsuma is easy to peel and bursting with flavor.
Pair With: Make into a jelly or preserve, or pair with seafood dishes.
Heirloom Navel: These original “old line” Washington Navels are grown using very specific farming practices resulting in an orange perfectly balanced and sweetness & acidity, and rich in aromatics.
Pair With: Thai salad, or just by themselves!
Kishu Mandarins: Made for snacking! This walnut-sized citrus are seedless and easy to peel with naturally high sugar content.
Pair With: Just by themselves
Mandarinquat: A mandarin-kumquat hybrid that can be eaten whole. Notably tart.
Pair With: Any recipe where lemons or sour oranges are called for, or in a cocktail.
Fukushu Kumquats: Slightly larger than a standard kumquat, this citrus has a sweet, edible rind and tart flesh.
Pair With: Stuffings, cakes, and muffins, or a snack by itself.
Pink Lemons: Distinctive by its green and yellow stripes and pink flesh, this lemon has few seeds and a nice tartness to enhance flavor.
Pair With: On salads, fish, or to make pink lemonade!
Buddha’s Hand: These intricate citrons are a symbol for happiness, longevity & good fortune. Tangy and fragrant.
Pair with: Salad (zested in a vinaigrette) or in a cocktail.
