A Season of Citrus

Citrus season at Each Peach Market is a special time. Our peak citrus generally comes in around January and continues until May, which is a little different than other, more standard grocery stores.

This is because we source much of our citrus from the fantastic Homegrown Organics in California. This farm is truely an industry leader, ahead of their time in maintaining sustainable agricultural practices and ensuring the welfare of their workers.

We get their fruit in really fresh and it makes an magnificent difference. In addition to classics like navel oranges, mandarins, and grapefruit, learn about some of our other favorite, more unique citrus we have and how to use them.

Cara Caras

A current favorite of our produce buyer (and the kitchen) are Cara Cara oranges. Discovered on a hacienda in Venezuela, this mutation was a complete but very happy accident that has become a phenomenon  

They get their lovely pinkish hue color from carotenoids (like what's in carrots), making them sweeter than a standard navel orange. They have little to no pith, are easy to peel and usually seedless. Low acid and tangy, they're often described as having bright, vibrant orange-candy vibes. 

Great eaten fresh, our kitchen also loves making their citrus cake with cara caras.

Recipe here

Meyer lemons

Meyer lemon are a hybrid between a mandarin orange and a lemon, giving these unique lemons a thin, fragrant peel and a flesh that floral and sweet under its lemony bright tones. 

There are lots of ways to use these beautiful lemons, but we love making a simple vinaigrette to dress bitter greens. 

Blood Oranges

The dramatic red pigmentation in these citrus comes from anthocyanin, a compound commonly found in cherries, Marion berries, and red flowers. This gives them a sweet/tart flavor to go along with their dramatic color. 

Slice these for an impressive addition to any fruit plate to spinach salad. They're also perfect for cocktails and mocktails , adding both flavor and a bit of flair.

Tangelo/Minneola

These beauties are generally a cross between a tangerine/mandarin and a pomelo.  Easy to peel and bursting with sweet, tart citrus flavors, they are great for on the go snacking. 

Tangelos are actually a broad name and have many sub-types with many other names. You might see Minneola (named after a small town in Florida), Honeybell, Seminole and more. Each have a slightly different profile, but similar shape and flavor. 

Perfect fresh, they'd also be delicious made into marmalade or a curd.