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Yuzu
A unique hybrid of sour mandarin orange and a rare citrus variety known as Ichang papeda, this citrus variety is less sharp and more fragrant than a typical lemon. Apart from being a key ingredient in Japanese cooking, yuzu is also perfect for cocktails, sauces, marinades and dressings.
Meyer Lemon
A cross between a citron and mandarin, the Meyer lemon is sweeter and more fragrant than a typical lemon. It tastes delicious when used in marmalades, pastas, pies and with seafood. Due to their less acidic nature and barely-there bitterness, Meyer lemons make for the perfect variety of citrus to use for making lemonade.
Blood Orange
A spring fruit, the blood orange has a deep maroon-purple tone and is typically denser than a standard orange. The tartness of the blood orange combines well with subtle flavours like avocado and mildly bitter flavours like fennel or radicchio. It also works well when used in baked goods and cocktails.
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Red Grapefruit
Unlike the usual grapefruit, this seedless variety is sweeter, juicier and great for mixing into cakes, compotes or simply scooping into with a spoon, for breakfast. The juice of the red grapefruit is also a great substitute for lemons in salad dressings and glazes.
Satsuma Mandarin
One of the sweetest varieties of citrus known to exist, these are softer, easier to peel and predominantly seedless. These mandarins work well in salads, chocolate and even with roasted vegetables. Due to being a sweeter variety, it is easy to eat these mandarins on their own and by the dozen! Satsuma mandarin segments are also a great base for vegetarian and vegan carpaccio plates and make a fantastic pairing with hard, salty cheeses like halloumi.
