Citrus Fruit

Citrus Fruit Varieties

Note: availability of each variety of citrus fruit is dependent on seasonal growing conditions and demand.

California Navel Oranges 

• Medium-size fruit with a deep yellow to orange colour 
• Peels and sections easily - Usually seedless**
• Great for eating!

Available: December through April 

California Cara Cara Navel Oranges 

• Medium-sized, low-acid navel variety with PINK flesh
• Sweet and mild fruit 
• Peels and sections easily - Usually seedless**
• Great for eating!

Available:  April 

California Grapefruit

• Large to medium-size fruit
• Segments red in colour - Contains seeds
• Thicker skin than Florida Grapefruit
• Great for eating or juice!

Available: February through April

California Minneola Tangelos 

• Medium, somewhat bell-shaped fruit with a bright orange colour
• Cross between a tangerine and a grapefruit - Usually seedless**
• Great for eating!  

Available: February through March

** "Seedless" is defined as 0 to 3 seeds per orange.

How to Purchase Fresh Citrus

Don't Worry About the Green

Often, the citrus you see will have a greenish tint in the peel. However, this does not mean that it is not ripe. Our citrus is never picked until it is perfectly ripe.

The greenish colour can be caused in one of two ways. It may happen because we have not had the warm days and cool nights the fruit needs to develop its deep orange or yellow colour. Or it may be due to a natural "regreening" process which happens in the spring when the trees blossom. But despite the greenish skin tint, the fruit continues to mature and is still luscious and delicious on the inside.

Store it Correctly

Fresh citrus lasts much longer if it is refrigerated or stored in a cool, dry place. If refrigerated, oranges should be kept at 35°F to 50°F. Grapefruit will last longer at a temperature of 35°F to 48°F.

Enjoy the Fresh Flavour

Fresh citrus is the most flavourful when it's enjoyed fresh. Take a taste of a fresh slice. Sip some fresh juice.