A Flavor Guide to Citrus

The Kitchen is whisking you away from winter's cold with the season's zestiest fruit. Nothing perks up the winter doldrums like the flavor of citrus!


The key to choosing delicious fruit is to select an orange that is firm and feels heavy for its size. A heavy orange typically means that it's going to be nice and juicy.

Navel oranges are best for eating. They are typically seedless and come in many varieties, including the juicy Cara Cara variety, which has a sweet cherry-like flavor.

The Valencia orange is known as "the juice orange." It isn't the prettiest orange because it is often green on the outside, but its juice is quite tasty. Nearly 90% of Valencia oranges grown in the state of Florida are commercially processed into juice.

Blood oranges are great for cooking. They have a stronger flavor but are less acidic than navel oranges, with overtones of raspberry or strawberry. Use them in salads, cocktails and baked goods.


The two most common kinds are red and pink. Like oranges, you want to choose one that feels heavy for its size. While they can be quite delicious, red grapefruits tend to vary widely from sweet to bitter, depending on the varietal. Because of this, we suggest selecting pink grapefruits for can't-miss consistency. Pink grapefruits have the most reliably balanced flavor and are great for both eating and juicing! Both the red and pink grapefruits' reddish color comes from the cancer-fighting antioxidant, lycopene. 

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