Juicy fruit
Packed with vitamin C, citrus fruits bring juice and more to the table
Add a bowl of citrus to your table in the winter and the smell and color of the zesty fruit might just transport you (mentally) to a place of warmth and sunshine. Eat it and your body will benefit from all of the vitamins and fiber the fruit contains.
We are fortunate to have vitamin-rich citrus fruits close at hand, especially in the winter, and many are available year-round. From oranges, grapefruits, clementines, lemons and limes to the lesser-known pomelos and seedless lemons, there are more than 100 varieties of citrus.
Pomelos, the largest citrus at almost 10 inches wide, taste like a sweet version of their grapefruit cousin and are eaten similarly.
Kumquats, the smallest citrus, averaging 1 inch in diameter, are enjoyed with or without the peel, roasted or in marmalades.
“Citrus is a great addition to just about any recipe,” says Christina Ward, senior director of global marketing at Sunkist, a longtime supplier for Costco. “Citrus can be used fresh, baked, grilled, roasted, sautéed or juiced. A trend we’re seeing is that citrus is being used to add flavor to coffee. Another unique way to use citrus is to use the whole fruit. From candied peels to juice to zest to segments, the ways to enjoy citrus are endless.”
Candied peels, which can be made from a variety of citrus, such as oranges, lemons, grapefruits and, especially, easy-to-peel clementines, can be eaten out of hand, used in baking or as a garnish in drinks.
Citrus fruits are a great source of many vitamins and minerals, including vitamin C, potassium, folate and calcium. They are also rich in flavonoids. Known for their beneficial anti-inflammatory effects, flavonoids are part of the refreshing spray that tickles your nose when you pull away the fruit’s peel.
Citrus can even work as an alternative for salt, says LeAnne Pratt, strategic account manager at Sunkist. “Just use a squeeze of lemon in place of salt and you’ll never miss the salt,” she says.
