sign in sign up
<<
Home , Bitter orange, Blood orange, Cara cara navel, Citron, Citron (color), Gold Nugget

A REFERENCEC GUIDEitrus OF OUR POFFERINGSrimer | 2021

Buddha’s Hand citron This unusual looking resembles a human hand. Long-fingered October – April sections that yield virtually no pulp or are valued for their aromatic rind that can be sliced and candied. Used ornamentally, it can Minimal Juice rooms or add a unique look to buffet tables or floral arrangements. Zesting, Baking, Candy Easy Peeling: No

Etrog citron citron is large and roughly the shape of a . The rind is December – January exceptionally thick, and the ’s oil has a distinctive aroma. The flesh lacks juice and is very acidic, containing many seeds. The flesh is neither High sweet nor sour and sometimes is nearly flavorless. They’re mostly used Seeds: Many for the oil and the rind and also sold to make infused vodka. Easy Peeling: No

Lemon T’ citron Known originally as Ponderosa Citron, it originated in 1887 as a December – January seedling grown in Hagerstown, Maryland. The fruit has a slightly thick, bumpy rind and is juicy with a slightly acidic . This citron is great High Acid in specialty cocktails or as a lemon substitute. Seeds: Yes Easy Peeling: No

BLOOD ORANGE

Moro Moro blood oranges are known as the “connoisseur’s citrus.” This February – May orange is originally from and is very common throughout . The Moro has a dark color rind and a deep internal color. Baking, Juicing, Snacking The flavor is unequaled, ranging from sweet to tart with berrylike Seeds: Minimal overtones. Striped-red-orange to dark burgundy flesh, seedless. Tastes Easy Peeling: No of , plums and pomegranates.

Sanguinelli blood orange This variety is smooth-skinned, elongated, sweet and perfumy, with February – March an orange and raspberry fruit punch flavor. Its orange skin has red blushing; inside, its deep crimson flesh bleeds dark pink juice. Mild Acidity Medium Sugar Seeds: Few Easy Peeling: No

Tarocco blood orange The Tarocco is considered by many to be Italy’s finest orange variety February – April and among the best of the Mediterranean fruit. This pigmented orange is rich and fragrant. This orange has a light external color with a slight Moderate Acid blush. Rich, juicy, raspberry flavor. This gourmet citrus is also wonderful Juicing, Cooking segmented on salads. Tarocco blood oranges are often considered a Seeds: Few “half-blood” variety due to their irregularity in coloring and occasional Easy Peeling: No spottiness.

(503) 907.3600 Contact Your Account Rep to Order Page 1 of 10 SOUR CITRUS

Marmalade sour orange AKA . Sour oranges are small, somewhat uniform . January – February The skin is rough, firm, and thick, ripening from to orange when mature, and covered in many small oil glands creating a bumpy High Acid appearance. Sour oranges are highly aromatic and known for their Bitter acidic, sour, and extremely bitter flavor. Buck grows the Keen variety as Seeds: Yes it is juicy rather than that can be very dry. Ideal for Easy Peeling: No and jam. Often used for their essential oils.

Calamondin Cross between a sour, loosed-skinned Mandarin and a . December Edible peel and flesh. The small Calamondin orange has bright orange skin and a little green notch at the top, a remnant of the Low Sugar harvest. The rind is thin and easy to peel, revealing incredibly juicy High Acid flesh. Calamondin have a lot of flavor for their small size, offering Seeds: Many an especially sour tangy flavor. Similar to a kumquat but has a more Easy Peeling: Yes assertive bouquet. Sweeter than a lemon, more like a sour orange.

GRAPEFRUIT

Marsh With a medium-thin, tough rind but a smooth and even surface, this August – October grapefruit’s tender and -colored flesh delivers on flavor. Primarily because of its relative seedlessness, the Marsh variety became the most Neutral Flavor/Mild planted grapefruit in within a few years after its introduction, Mild Acidity virtually the only type grown elsewhere. It is still by far the leading Juicing, Fresh Eating variety and worldwide in its distribution. Pale to light . Seeds: Few to None Easy Peeling: No

Melogold grapefruit Cross between a pummelo and a Marsh grapefruit. Named for its January “mellow” flavor and lower acidity, and “” for its deep rind color. Related to Oro Blanco grapefruit, this fruit has a smooth rind and pale Mild Acidity yellow flesh that’s mild and sweet like a pummelo, but with slight lemon Sweet, Juicy notes. While very juicy, may have a slight bitterness. In taste Fresh Eating tests, Melogold is widely preferred over ‘Marsh,’ but usually was a very Seed: Few close second to ‘Oro Blanco.’ Easy Peeling: Segments Separate Well

Oro Blanco grapefruit Cross between a pummelo and a White grapefruit. You can November – May leave the sugar bowl in the cabinet when you serve Oro Blancos. The flesh of this pummelo crossed with white grapefruit is pale, tender, AKA Sweetie super sweet and very juicy. Eats like a sugary grapefruit. Nice thick rind Mild Acidity that is perfect for candying. Juicy Seeds: Yes Easy Peeling: No

Cocktail citrus Cross between a Siamese Sweet pummelo and Frua mandarin. Dark January – May yellow, thin, smooth rind. The flesh is seedy, yellow-orange in color, and exceptionally juicy, and with a unique flavor. You either love or hate it. Low Acid What surprises most folks about this incredible fruit is its complex, bold Mild Bitter, Lemon-Like Flavor lemon-grape flavor. The grapefruit flavor is slightly muted, and a more Juicing, Fresh Eating vibrant, tropical experience overpowers the palate. It is truly unique, Seeds: Many and with a bland yellow exterior, one might easily overlook the juicy, Easy Peeling: No floral, and sweet glory inside. Use mostly for juice.

(503) 907.3600 Contact Your Account Rep to Order Page 2 of 10 Rio Red grapefruit The Rio Red grapefruit variety debuted in 1984, making it a relative October – July newcomer to the citrus scene. Derived from the Ruby Red grapefruit, the Rio Red typically grows well in hot inland regions and is winter hardy. High Acid Deep red flesh, sweet-tart flavor. Medium Bitter Great for Juicing Seeds: No Easy Peeling: No

Rio Star grapefruit The top-of-the-line variety from is grapefruit in its most basic November – March form. Intense grapefruit with a perfect balance of sweetness and a touch of acidity/bitterness enveloped in juicy flesh. For grapefruit High Sugar, Mild-Balanced Acid lovers, this variety embodies the essentials of the ideal combination. It Mild-Balanced Bitter must be from Texas to be called Rio Star. Very Juicy Fresh Eating, Juicing Seeds: Few Easy Peeling: No

Star Ruby grapefruit Star Ruby grapefruit, prized for its deep, red color and exceptional December – May flavor, is recognized for its nearly smooth skin and characteristic dark pink blush. Inside, an intense, rich red flesh that delivers a sweet-tart High Acid flavor. The redder the flesh, the sweeter the taste. Star Ruby boasts the Medium Bitter darkest flesh of all red grapefruit varieties. Pink, yellow, or sometimes Great for Juicing green skin. Juicy sweet, tart flavor. Seeds: Few Easy Peeling: No

Honeygold grapefruit Parent of the Rio Star grapefruit, heirloom variety. Key to remember: February – March this variety doesn’t have the typical “grapefruit flavor.” It is well balanced and tastes more like a cross between a lemon, a sweet navel High Sugar, Mild Acid and a grapefruit. Truly unique; very bright color, excellent for fresh Less Bitter eating and for folks who don’t typically like “grapefruit.” Tart, tangy Juicy with mellow underlying sweetness. Juicy enough to rival a navel orange. Juicing, Fresh Eating Grown mostly by smaller farms and named for its pale, golden flesh and Seeds: Few sweet honey flavor. Easy Peeling: No

KUMQUAT

Centennial kumquat Larger than most other with more flesh and thinner skin. The December-April variegated green and orange skin is edible, and the flesh is tart and juicy. Delightful in marmalade, preserves, cocktails. Acidic but with a Moderate Acidity sweet flavor, these kumquats are perfect for recipes that need a boost Bitter of citrus flavor. It was named in recognition of the ‘centennial’ 100th Edible Skins, Juicy anniversary of the USDA Horticultural Research Laboratory. Buck is the Seeds: Few only grower of this variety. Easy Peeling: No

Limequat kumquat of Key and Marumi kumquat. Combines the juiciness of a November with the shape and tartness of a kumquat. Small, oval, and yellow when fully ripe with a thin peel and florally fragrant, bittersweet, High Acid tart flesh. Eat whole, or use juice and rind to flavor drinks and various Strong Bitter dishes. It can be pickled or preserved to add a salty citrus flavor to fish Edible Skin and chicken dishes. Seeds: Few Easy Peeling: No

(503) 907.3600 Contact Your Account Rep to Order Page 3 of 10 Nagami kumquat Kumquats are acidic fruits that are popular in Asian countries, December – April especially . Nagami is the most commonly grown type of kumquat. The typical Nagami fruit is oval, and the whole fruit is eaten. Bitter The orange rind is sweet, and the light orange flesh is acidic. Edible Skins, Sweet Peel, Tart Flesh Fresh Eating Seeds: Few Easy Peeling: No

Mandarinquat Cross between a kumquat and a mandarin. Mandarinquats initially December – April have a sweet flavor with a crunchy bite that transforms into a tangy, tart flavor. The sweet peel is eaten along with the tart flesh for a Strong Sugar delightful flavor combination. Thin rind, dark orange at maturity with Medium Bitterness a rough pebbled appearance. Fragrant and glossy-skinned, with a Juicy, Edible Skin juicy, soft texture. Seeds: Few Easy Peeling: No

Meiwa kumquat Meiwa are round in shape and an average size of three centimeters December – May in diameter. They have a thick, aromatic peel high in volatile oils that offer a sweet flavor. Meiwa kumquats are entirely edible, including the Less Bitter occasional soft seeds. The flesh is tart, and consuming or using both the Fresh Eating skin and flesh together will create a sweet-tart flavor balance. Seeds: Few Easy Peeling: No

LEMON

Lemon When we talk about regular or “common” , we’re usually Year Round referring to Eureka or Lisbon lemons, the two most common lemon varieties found in the produce section. They have a vibrant yellow skin High Acid with sunken oil glands, resulting in a textured surface. The rind is full Bitter of volatile oils, providing an intense citrus aroma. The juicy, yellow Juicy flesh contains few to no seeds and offers a tart and acidic flavor. Great for Baking, Juicing Seeds: Few Easy Peeling: No

Lemonade lemon Cross of a lemon and Navel orange. This variety is more round in shape January – February than ‘common’ lemons, with smooth, pale yellow skin and translucent flesh. lemons are juicy, and their -like flavor is Low Acid due to low acidity levels, not higher sugar levels. Initially grown in New Fresh Eating, Juicing Zealand, this lemon is a sweet hybrid with a fresh lemonade flavor. Seeds: No Sweeter lemons mean a lemonade with less sugar and a lighter start Easy Peeling: No to your new year. If you are a bit adventurous, peel and enjoy, because these are the only lemons you can eat like an orange!

Meyer lemon Cross between a lemon and mandarin. The has always been Mostly Year Round something of a secret. Chefs across the country are in love with this variety for its succulent juice that is much sweeter than a Lisbon or Balanced Acidity Eureka lemon. The fruit has an attractive appearance with a yellow-gold Juicing, Baking rind, which is smooth, soft and thin. The juice is dark yellow with a distinct Seeds: Moderate aromatic flavor. It has a much lower acid level than true lemons, which gives Easy Peeling: No Meyers a unique appeal as the ultimate culinary lemon.

Pink Variegated lemon Pink lemons are variegated, with green and off-white stripes on a October – December thin rind. Inside, the flesh is a rosy pink and is tangy, tart and lemon- flavored. As this variety matures, the stripes fade and the pink color Medium Acid of the flesh intensifies. Pink lemons have a tangy-tart flavor and a rich Great for baking, Juicing lemon scent. They are best suited for their juice and . Seeds: Few Easy Peeling: No

(503) 907.3600 Contact Your Account Rep to Order Page 4 of 10 lemon The Yuzu is small and roundish with a thick bumpy skin and November – December aromatic rind. In the early part of their season, Yuzu lemons are green but are full of juice and ready for use. Later season Yuzus High Acid develop a more yellow rind. This yellow-green lemon is loved for Bitter its fragrance and delicate taste. Because it’s not as sour as most Tart Juice lemons and limes, Yuzu are a favorite of chefs worldwide. The zest is Baking often used for flavoring dishes, while the juice is used to flavor sushi, Easy Peeling: No seafood, and other dishes.

LIME

Sweet lime Hybrid of Mexican lime and a Sweet lemon or citron. AKA Palestine November – December lime//Indian Sweet lime. Sweeter than ordinary limes, this versatile fruit is excellent for sweet , for tossing into a winter Low Acid/Mild fruit salad, or for toning down cocktails in place of more sour limes. Fresh Eating, Baking, Juicing Popular in Middle Eastern, Latin American, and Indian cooking, they Seeds: No are used for their juice and utilized as a sweet flavoring agent. The Easy Peeling: No skin is smooth and thin, and it is a perfect lime for folks who cannot have high acidity fruits. Sweet Limes have many medicinal health properties as well.

Makrut lime Sought out for its fragrant zest for cooking, the Markut lime resembles October – December a lumpy lime. It’s a popular ingredient in Asian cuisine, particularly in Laos, Cambodia and Thailand. Its peel is rough, pebbled, filled with Acid/Bitter essential oils, and indispensable in culinary applications. Little Juice Baking Seeds: Few Easy Peeling: No

Finger lime Leathery, pebbled textured, with peel in a range of colors, including Year Round with Mid-Summer Gaps purple, red-orange, dark green, light green, and black. Underneath the surface, Finger Lime pulp consists of many small vesicles, or pearls, High Acid that are firm, slightly sticky, aqueous, and crisp, also varying in color Great for Baking from pink, pale green, to white. The pearls create a popping, snap-like Seeds: No with a burst of sweet-tart flavors in your mouth! Many refer to Easy Peeling: Semi the pulp as lime caviar. Effervescent sweet and slightly sour taste like a lemon-lime-grapefruit combo. Acidic juice is similar to a lime.

LIME

The thick leaves’ top are glossy and deep green, while the leaves’ Makrut lime leaves underside are porous and pale, matte green. Makrut lime leaves have October – December a strong citrus taste and aroma that is said to be a blend of , lemon, and lime. Use it like a bay in curries and or Cooking cut up into very thin slivers and added to spice pastes or as a topping in a varieties of recipes.

NAVEL

There are several varieties sold as a classic navel orange. Fukomoto, Navel orange Robertson, Skaggs, Bonaza and Riverside are a few. The common November – May orange that graces our home countertops is the seedless, flavorful, and easy-to-peel sweet navel orange. Unlike other orange Less Juicy varieties, you can quickly tell navels apart because of the navel-like Good Eating formation found at one end of the fruit. Seeds: No Easy Peeling: Yes

(503) 907.3600 Contact Your Account Rep to Order Page 5 of 10 Likely a cross between a Washington and a Brazilian Bahia Navel. December – April Extraordinary Cara Cara oranges boast vivid salmon-colored flesh. Some describe its balanced flavor as a perfect blend of and Mild Acid/Sweet grapefruit; others note a mild strawberry to cranberry-like finish. Size Juicing, Fresh Eating varies from small and medium to large. Great for eating fresh. It was Seeds: No discovered in Valencia, Venezuela. Easy Peeling: No

Heirloom navel The best eating navel year after year. The quintessential navel of winter, November – April Heirlooms deliver that classic, bold flavor, making them perfect for fresh eating and juicing. Their acid to sugar ratio is balanced, making Balanced Acidity this the best navel during peak citrus season. Heirlooms are grown from High Sugar “old line” Washington navel trees combined with sour and sweet orange Great for Fresh Eating, Juicing rootstock. Both rootstocks are out of favor with most growers because Seeds: Yes of different inherited problems, but no other rootstocks can produce Easy Peeling: No better tasting citrus. Buck Brand considers only navel rootstock from before 1920 to be a true Heirloom orange.

Lou Lou navel This grove-matured, early-season navel variety was developed by Lisle November – January Babcock of Deer Creek Heights Ranch and available exclusively in Buck Brand. Lisle named this orange after his wife, Mary Lou, because Balanced Acid they’re both “sweet and smooth.” Aromatic, easy-peel skin ­— perfect for High Sugar zesting. Lovely, balanced acid with a bright citrus flavor. Great for Fresh Eating, Juicing Seeds: No Easy Peeling: Yes

PUMMELO

African Shaddock pummelo Resembling a grapefruit, African Shaddock is the largest fruit in December – March the citrus family. Pale green to yellow skin when ripe, Shaddock is pebbled with many small oil glands. A light-red, white, or pink interior Moderate Acid is complex and meaty with a pleasant, subtly sweet grapefruit flavor. Sweet There is a substantial, cotton-like pith that is white, spongy, and Seeds: Few to Many inedible underneath the thick rind, making peeling a bit laborious. Easy Peeling: No

Chandler, Globe, Thai pummelo Pummelos are the largest and oldest variety of citrus in the world. December – January Bright yellow on the outside with pink flesh inside, it’s easily segmented for eating fresh. Eaters who cannot enjoy grapefruit due to medical Mild Acid complications can enjoy pummelo and experience some excellent Mildly Bitter grapefruit notes as they are not from the same family. Juicy, Sweet Seeds: No Easy Peeling: Easy to Segment

Valentine pummelo Triple-cross between a mandarin, Ruby blood orange and February Siamese Sweet pummelo. Valentine pummelo is round with a protruding neck at the stem end, similar to a . The fruit is juicy, Mild Acid complex, and sweet, especially compared with more acidic citrus. Other Mild Sugar pummelos are a light green color when ripe, but Valentines are ripe Fresh Eating when their rind is a uniform yellow. Valentines ripen in February, and a Seeds: Moderate cross-section of their red pulp often appears heart-shaped. Easy Peeling: Yes

(503) 907.3600 Contact Your Account Rep to Order Page 6 of 10

Algerian clementine Hybrid of an orange and a mandarin. The rind is pebbled and deep December – January orange. The Algerian clementine’s general lack of seeds and loose, thin, and easy-to-peel rind makes this citrus ideal for snacking. It’s Balanced Acidity considered the sweetest in the mandarin family, with a taste described High Sugar as tender and refreshing. Often found under the brand names “Halos” Seeds: Few or “Cuties.” However, these are marketing names, not varieties. Easy Peeling: Yes

Clemenule clementine A mutation of ‘Fina’ found in Nules, Castellon de la Plana, in 1953, December – January this is the most widely grown ‘Clementine’ in . Ours are sourced from Fruit World in Reedley, CA. Their exterior is a deep orange Medium Acid color with a smooth, glossy appearance. Seedless, easy-to-peel, and High Sugar irresistibly sweet! Seeds: Yes Easy Peeling: Yes

TANGELO

Lavender Gem Cross between a grapefruit and a Sampson tangelo, which itself is January a hybrid of a tangerine and a grapefruit. AKA Wekiwa. This yellow- skinned citrus is sometimes called “Tangelolo.” The inner flesh of the Mild Acid Lavender Gem has a light pink to violet blush, with more than a few Medium Sugar seeds, and is exceptionally juicy. The Lavender Gem offers a taste Mild Bitterness similar to a tangerine with sweet notes and mild acidity. What makes Fresh Eater this piece of citrus a real gem is its beautifully complex yet subtle Seeds: Yes flavors. Hints of lemon, sweet mandarin, and flora lavender touch Easy Peeling: No make this piece of fruit extraordinarily unique and very beautiful. Oddly though, its inner charms can be lost as its exterior looks similar to a lemon. Don’t let its average-looking, speckled skin deceive you; this piece of fruit is incredibly delicious!

Orlando tangelo Cross between a Duncan grapefruit and Dancy tangerine. Known for December its juicy, mild, and tangy-sweet flavor, Orlandos range from deep- orange to light-orange in color; the peel is medium thick and usually Mildly Sweet has a pebbly surface. It’s easy to understand this fruit’s popularity after Good Eating, Juicy tasting the flavorful orange-colored segments of this special tangelo. Seeds: Few Easy Peeling: Yes

Minneola tangelo Hybrid of a Duncan grapefruit and a Dandy mandarin. Juicy, orange- January – April colored flesh. Nicknamed “The Honeybell” due to its bell shape, this large-sized fruit is juicy with orange-colored flesh that’s rich, sweet Medium Sugar and tart. Its flavor is described as traditional orange with a touch of Slight Bitterness tangerine. It’s the most popular of all . Great for Fresh Eating, Juicy Seeds: Few Easy Peeling: Yes

(503) 907.3600 Contact Your Account Rep to Order Page 7 of 10 MANDARIN

Page mandarin Page is an excellent mandarin, ideal for eating fresh or juicing. December – January Page was officially released as an orange, but technically speaking, the variety is a tangelo hybrid since its parentage is three-fourths Moderate Acid of mandarin and one-fourth of grapefruit. The orange-red skin is Mildly Sweet moderately pebbled. The flesh color is a deep orange and is tender and Good Eating, Juicy juicy with a superb mandarin flavor. Seeds: Very Few Easy Peeling: No

Kishu mandarin Cross between a Clementine and a mandarin. More proof January – February that good things come in small packages, Kishus are less than 2” in diameter but big in flavor. This donut-shaped seedless, easy-to-peel Mild Acidity mandarin is full of fabulous flavor. Kishus are well known for their High Sugar quality and succulence. They grow on dwarf-sized trees and are Fresh Eating harvested by hand due to their size and delicate nature. Sweet and Seeds: No tangy, like eating citrus candy. Easy Peeling: Yes

Gold Nugget mandarin The Golden Nugget are considered to be one of the best- March – April flavored in the world. Its pebbly skin is golden orange, aromatic and easy to peel. Its easily segmented flesh is deep orange, tender, Mild Acid extremely sweet, and always seedless. High Sugar, Sweet Fresh Eating Seeds: No Easy Peeling: Yes

Satsuma mandarin Satsuma mandarins have a red-orange, leathery, oily peel known as November – February “zipper skin” that clings so loosely it can be torn off in just a few pieces. Satsuma mandarins are fragrant, juicy, sweet and one of the most Balanced Acidity popular citrus varieties. The main satsuma varieties grown in California High Sugar, Sweet are Owari and Okitsu Wase. Fresh Eating Seeds: Mostly Seedless Easy Peeling: Yes

Daisy mandarin The Daisy is a medium-large, mid-season mandarin with an attractive December – February dark orange rind. This hybrid, considered to be the best of its parents, the Fortune and Fremont, was named officially by Dowlin of Mild Acid Young’s Nursery in Thermal, CA, after his wife, Daisy. Mild Sugar Fresh Eating Seeds: Few Easy Peeling: Yes

Pixie mandarin The is sized perfectly for lunch boxes. Firm and shaped February – June more like an orange than a mandarin, it has a pale yellowish-orange rind with a bumpy texture. The Pixie is always seedless and has a mild Mild Acidity flavor. Grown in Ojai and North San Diego County. Sweet, Mild Flavor, Moderately Juicy Fresh Eating Seeds: No Easy Peeling: Yes

(503) 907.3600 Contact Your Account Rep to Order Page 8 of 10 Lee mandarin Cross between a Clementine mandarin and an Orlando tangelo. Lee’s December – January rind is a pale orange with occasional green spots that will deepen to a dark orange after maturity. Its leathery skin is thin, filled with volatile Medium Acid oils. Sweet and packed with flavor. Sweet-Tart Fresh Eating, Juicing Seeds: Yes Easy Peeling: Yes

Lee Nova Cross mandarin This unique Lee Nova Cross, or ‘Super Nova’ as some call them, are the January – February “sugar bombs” of the mandarin category. These are a family favorite for kids — very high sugar, and easy-peel. Lots of juicy, sweet flavor is High Acid packed into these high-acid treats! High Sugar Juicy Fresh Eating, Juicing Seeds: Yes Easy Peeling: No

Nova mandarin Nova mandarins are large and round, and may feature a small bump January – February at the end of the stem. Their thin, dimpled skin is orange, aromatic, and leathery with deep oil glands. A very flavorful fruit with good sugar High Acid levels and high acid content. High Sugar Sweet Great for Fresh Eating Seeds: Yes Easy Peeling: Yes

Fairchild mandarin tangerines are round and flattened at each end. They have a December – January deep orange-colored rind that is slightly pebbled in texture and clings to the flesh. Fairchilds have a juicy, bright orange flesh with a rich flavor Moderate Acidity that’s moderate in acid. Their sweetness increases through the season. Sweet, Juicy Fresh Eating Seeds: Yes Easy Peeling: No

Fremont mandarin Fremont is medium in size, flat on top and bottom (oblate) with a bright December – April reddish-orange and medium-thick rind. Deep-orange tender flesh is juicy, rich and vibrant. The fruit retains quality exceptionally well past Medium Acid maturity. High Sugar Fresh Eating Seeds: Moderate Easy Peeling: Yes

Fall Glo mandarin Cross of Bower mandarin and Temple . Fall Glo has a striking, November – December deep-orange, thin peel surrounding a sweet, juicy fruit; packed with rich, tangy flavor. This is a very attractive fruit. Juicy Fresh Eating, Juicing Seeds: Yes Easy Peeling: No

Murcott mandarin AKA: Honey tangerine. Murcotts are medium-sized, round, and slightly December – April flattened at both ends. They have golden orange skin with subtle pebbling. The rind is thin and fragrant and clings to the flesh, making Medium Acid them moderately easy to peel. The pulp is bright orange and juicy with Sweet a rich, sweet flavor. Murcotts can be seedless or may have up to a dozen Fresh Eating small seeds. Seeds: Few Easy Peeling: Yes

(503) 907.3600 Contact Your Account Rep to Order Page 9 of 10 TDE mandarin The TDE is a triple cross between Temple Tangor, Dancy mandarin and February – March Encore mandarin. AKA as Shasta/Yosemite/Tahoe. This firm fruit is small with juicy flesh that’s very sweet, savory and rich. TDE mandarins Mild Acid peel and section well. Another classic favorite in the mandarin category, Juicy, Sweet you can’t beat its attributes: high sugar, high juice, excellent flavor and Fresh Eating, Juicing mild acid. Seeds: No Easy Peeling: Yes

Tango mandarin Seedless, juicy and sweet-tart flavors make Tango an easy-peeling January – February variety that appeals to eaters of all ages. Deep-orange in color with fine-textured skin, Tangos are oblate in shape, with no neck. This Balanced Acid medium-sized mandarin is most closely related to a mandarin. Juicy, Sweet Developed at the University of California Riverside, it’s been heralded Seeds: No as “the most promising mandarin the university has ever produced.” Easy Peeling: Yes

VALENCIA

Valencia orange Valencia oranges were developed in California by an American June – April landholder called , when that state was still Mexico. This orange has a thin skin, which is harder to remove, but it is packed Balanced Acid with tangy, sweet juice, so it is the number-one variety for juicing. It High Sweetness can still be eaten out of the hand, but it is easier to cut the whole fruit Seeds: Yes into pieces and eat it like a piece of melon, than to try and separate the Easy Peeling: No segments. With a CA growing season that runs off-schedule from the rest of the citrus, Mexican-grown Valencias fill-in seasonal gaps for year-round supply.

Mango valencia This variety delivers a delicate sweet flavor with a finish December – March that tastes like a mango. Originating in northern Africa near the Mediterranean, this is a great citrus option for avoiding acidic foods Sub Acid and visually appealing with a soft, pink ring around the outside of Mild Sweetness the flesh. Seeds: Few Easy Peeling: No

Midknight valencia The Midknight is a South African variety of the May – June Valencia orange. Its exact origin is unknown; however, around 1927, A.P. Knight, whom the orange was later named after, first noticed Mild Acid growing among Valencia orange trees in an orchard at Addo, Mild Sweetness Eastern Cape, . Smooth rind with tart and tangy flesh. Fresh Eating, Juicing A great juicer! Seeds: No Easy Peeling: No

Olinda valencia Olinda is one of the most popular selections of valencia used in CA. March – January They come from the original seedling tree at the Ollie Smith Ranch in Olinda. This valencia is juicy and thin-skinned and is the most Sweet commonly sold valencia variety. Primarily grown for processing and Seeds: No production, they have few to no seeds. Its delicious taste Easy Peeling: Yes and interior color make it desirable for the fresh fruit markets, too.

(503) 907.3600 Contact Your Account Rep to Order Page 10 of 10