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BF 101: In the Kitchen

A Lesson in Winter Citrus Fruits

Want to add a little brightness to these colder months? We’ve got you covered. While many fruits flourish in the summer, citrus shines all throughout the winter.

There’s no better — or tastier — way to squeeze extra potassium, fiber, and vitamin C into your routine. From iconic Sumo Mandarins to gorgeous California-grown grapefruits, you’ve got all sorts of sweet treats in-store:

decorative display of cut citrus fruits and leaves

Winter Citrus Varieties


Mandarins are (mostly) small, loose-skinned oranges that swap the typical acidity for extra sweetness. They’re also juicier than your average orange, which is why we can’t get enough clementines, Satsumas, and tangerines this time of year. The best part? They’re super portable for on-the-go snacking!

Pro tip: Pick out Mandarins that feel heavy for their size — they tend to be the juiciest of the bunch!

Sumo Mandarin

Wish your Mandarins could be super-sized? Say hello to Sumos! Remember, it’s what’s on the inside that counts, and its bumpy outer layer couldn’t be easier to peel. Sumo Mandarins bring you nothing but sweet goodness with zero seeds, making them the easiest and tastiest snack or salad-topper imaginable.


You can spell it “pomelo” or “pummelo”. Whatever you do, don’t miss out on this incredible citrus! Pomelos are the ancestor to the grapefruit and the largest-known variety of citrus. Greenish-yellow on the outside, they’re pretty and rose-colored on the inside with mouth-watering aromas that will make your kitchen smell amazing.

Their flavor is also similar to grapefruit, but a little less tart. Ready to make the perfect pick? Choose a pomelo that’s heavy for its size, free of bruises, and subtly sweet — that means it’s ripe and ready!

Navel Oranges

They’re seedless and sweeter than Valencias! Ever wonder why they’re called Navel Oranges? That’s because of their trademark “belly button” on the blossom end. Fun fact: That beauty mark is actually left by an undeveloped twin fruit.

Some say they’re best enjoyed as a snack. Others say they’re sensational in salads with crunchy walnuts for contrast. We say they’re in-betweenies, so why choose?

Gold Nugget Tangerine

Cha-ching! Similar to Sumos, Gold Nugget Tangerines are full of natural goodness once you get past the bumpy skin. We source this brilliant fruit from Sanger, CA, where cool Sierra Nevada water flows into the Central Valley for world-class citrus growing. They’re easy-to-peel and even easier to love!

Orange smoothie with mint

Cara Cara Oranges

Often confused for Blood Oranges, Cara Caras are actually quite different in flavor. They’re still ruby red, but they’re sweeter and less acidic with distinct strawberry notes. We can’t get enough of them — fortunately, they’re grown right here in California! Squeeze some Cara Cara into a glaze for your next chicken or tofu entrée for a natural treat from our own backyard.

Blood orange cocktail with sliced blood oranges

Blood Oranges

Beloved by pro and home chefs alike, these freckled beauties offer a hint of raspberry along with their orange flavor. Don’t let their smaller size fool you — they make their presence felt in cocktails, salads, and delicious desserts, like this buttery Blood Orange Cake.

Meyer Lemons

There’s nothing standard or sour about these lemons. This variety is wonderfully aromatic, yet still mild and sweet in flavor. Meyer lemons make a great compliment to roasted chicken, but they’re equally tasty for breakfast or dessert. You can make your own curd for morning scones and save some for lemon bars later on!


California’s grapefruit season runs from January through June, so we get to enjoy these sweet-tart treats for months on end. Our red varieties are supremely sweet with minimal acidity, making them versatile enough for every meal. Just be sure to include some Marsh White on your menu — they’re even sweeter and even easier to peel!

bowl of mixed salad with grapefruit
BF 101 In the Kitchen Citrus Fruit Winter