Add zest to your cooking with the season's fresh crop of colourful citrus fruit – perfect for puddings, preserves and more.
Go for unblemished fruit that feels firm, smooth and weighty – the heavier it is, the juicier it will be. A sweet, clean fragrance is also a sign of ripeness.
Most citrus fruits will keep well for a week at room temperature or for two weeks (or more, depending on the fruit) in the bottom of the fridge.
Oranges, grapefruits and clementines are great eaten raw, juiced or zested. Use lemons and limes (which are sharper) for zesting and juicing – and for cooking.
Clementines are small and easy to peel. Most are seedless, with a sweet flavour, making them a popular choice for snacking. They're also used in savoury and sweet dishes (see recipe, below), as well as baking. The peel can be candied.
Acidic and flavoursome, lemons are extremely versatile, which is why they're among the most widely used citrus fruit. The zest and juice are used to add fragrance and flavour to sauces, marinades and dressings, drinks and more.
A close relative of the lemon, this green fruit is aromatic and zesty. The zest and juice are ideal for adding extra flavour to both sweet and savoury dishes, as well as a huge variety of cocktails and drinks.
Easily identified by its navel-like tip, which contains tiny, undeveloped fruit, this sweet orange is usually seedless and super-juicy. It has a thick, bitter skin, but is easy to peel. Enjoy them raw or use to make a deliciously tart marmalade.
The most traditional variety of grapefruit is yellow (also called white). Used most commonly in juices and syrups, it has a tangy, bitter flavour. Pink grapefruit is the perfect balance of tart and sweet, while red – or ruby – grapefruit is smaller and sweeter than yellow.
Meet the expert: Santiago Rubert, Tesco citrus fruit supplier
I'm the Managing and Commercial Director at Juan Rubert, a family business in Valencia, Spain, founded by my great-grandfather in 1910. My brother Juan and I run the business but my father is still very much involved. There's nothing he doesn't know about citrus fruits; he still visits the farms regularly to give advice about growing and harvesting, and he has lunch with us every day.
We grow satsumas, clementines, mandarins and oranges at farms all over Valencia and the Castellon province, exporting 18,000 tons of citrus fruit globally each year.
The land and climate in this area are perfect for growing. We are very close to the sea, which means our soil is rich in nutrients and the sea breeze moderates the temperature. We also get plenty of sunshine, which the fruits need. Irrigation is important, and we're very careful to use sustainable water sources.
The harvest begins in September and all our fruit is picked by hand. We taste it continually and know it's ripe when it has the right levels of sugar, acidity and juice. We also look for glossy, even-coloured skin.
Clementines are my favourite fruit and I always keep a ready supply at home. They're easy to peel, have a perfectly balanced, sweet flavour and are very juicy. I love them in clementine mousse!
Give these indulgent Chocolate orange trifles a go, they're packed with juicy clementines.
As featured in Tesco Magazine December 2015.