Few ingredients are as indispensable to the chef as citrus. From fine dining to quick service, breakfast to dinner, appetizers to cocktails, citrus effortlessly moves from secret ingredient to signature flavor, bringing freshness and depth to recipes.
Sunkist offers more than 40 varieties of premium quality, fresh citrus, all carefully handpicked on our family farms in California and Arizona. Our citrus is grown in ideal conditions, picked at its peak of flavor and ripeness, and then delivered fresh to your operation. Get to know a few varieties and their seasonality to make the best use of their flavors in each dish:
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Cara Cara Navel Orange: Known for being a sweeter variety of Navel, this unique variety looks like a traditional Washington Navel orange on the outside, but the seedless interior has a rich pink hue. The Cara Cara is also lower in acidity and has a great many health properties. In Season: December to May |
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Clementine & W. Murcott Mandarin: Sweet and juicy, Clementines and W. Murcott mandarins are flat-round with a deep orange, smooth glossy skin. Clementines are available November through January; W. Murcott mandarins are available February through April. Clementines have quickly grown in popularity on menus, with a nearly 40 percent spike over the past year, driven mainly by use in beverages. In Season: November to April |
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Gold Nugget Variety Mandarin: Sweet and easy to peel, this late-season seedless variety originally received its name from its beautiful, bright and bumpy rind. Gold Nugget variety mandarins are larger than traditional mandarins and their bright, sparkling orange interior is exceptionally sweet. In Season: Mid-March to June |
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Key Lime: Also known as Mexican or West Indian limes, Sunkist’s organic and conventional key limes are highly aromatic and intensely flavorful with high juice content. They are generally small and round with a thin, leathery skin and a straw yellow flesh. In Season: Year-Round |
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Meyer Lemon: A cross between a regular lemon and a mandarin, Meyer lemons are great for cooking, baking, and beverages. They are sweeter and less acidic than regular lemons, with a refreshing herbal scent. In Season: Year-Round |
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Moro Blood Orange: Also known as blood oranges, this variety has a deep maroon interior and an orange or orange/red blushed exterior. They’re rich in flavor with hints of berry, and using them adds a beautiful splash of color and excitement to any recipe or drink. In Season: December to Mid-April |
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Pink Variegated Lemon: This lemon’s unique yellow and green striped rind and pink interior make it a striking alternative for garnishing dishes and cocktails. Similar in flavor and tartness to conventional lemons, it is slightly less acidic than conventional lemons. Sunkist has branded its pink variegated lemons Zebra™ lemons. In Season: Year-Round |
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Pummelo: The largest of all citrus, pummelos are very sweet with an interesting and enjoyable texture. They’re less acidic than traditional grapefruit and have a zesty, tropical scent and sweet, tangy flavor, which makes them a great introduction to grapefruits. In Season: Mid-October to Mid-May |
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Rio Red Grapefruit: This winter grapefruit has a dark yellow/gold skin blushed with rose. The deep red flesh of a Rio Red grapefruit is exceptionally sweet and juicy with only a slight tartness. In Season: December to March |
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Texas Rio Grapefruit: Dark red in color with a deep blush to its yellow-orange skin, this variety is extremely sweet and juicy. In Season: October to April |