Citrus Fruits

Orange, lemon, lime, grapefruit, pomelo

12 articles in this section

How the sweet orange traveled the Silk Road from southern China to Spain, then conquered Florida, Brazil, and the world's breakfast tables.

The lemon's 2,500-year journey from northeast India to Spain to the British Royal Navy to your kitchen — and how to grow your own.

How the Key lime, Persian lime, and finger lime each tell a different story — and why limes thrive where lemons cannot.

How a chance 18th-century hybrid in Barbados became the global breakfast bitter — and why it should never share a glass with your medications.

The pomelo is one of the ancestor citrus from which oranges, grapefruit, and mandarins all descend. Its 4,000-year story, and how to grow your own.

The mandarin is one of three true ancestral citrus species. The 4,000-year journey from southern China to your supermarket clementines.

Kumquats are tiny, oval, eaten whole — sweet peel, tart flesh. Native to southern China, they were named for the Cantonese "gam gwat."

Yuzu is the most aromatic citrus in Japanese cuisine. The story of this fragrant fruit, its hot-bath tradition, and how to grow it.

The bergamot orange flavors Earl Grey tea. The story of this Italian Calabrian specialty and what makes it different from other citrus.

Calamansi (kalamansi) is the Philippines' national citrus — small, sour, intensely aromatic, used in everything from dipping sauces to laundry.

Buddha's Hand is a citron with multiple finger-like segments and no juicy flesh. The 1,500-year story of this fragrant ceremonial fruit.

Australian finger limes contain tiny round pearls of flavor — "citrus caviar." A guide to this native Australian rainforest fruit.