- Clementine: Easy to peel, thin and smooth skin and seedless. They are juicy and sweet and are less acidic than oranges.
- Grapefruit: Thick skinned with a tart, tangy sweetness. Great source of vitamin C and fiber.
- Kumquat: Golden-yellow colored fruit with an edible sweet skin and a sour center. Used mainly for marmalades, savory dishes, and liqueurs.
Eureka: Has a knobby and slightly thicker skin than the others and contains some seeds. Taste is tangy and acidic.
Lisbon: Thinner and smoother skin than the Eureka and is seedless. Taste is similar to of the Eureka, however it has a bit more juice.
Meyer Lemon: a bit sweeter than most popular lemons.
Key Lime or Mexican Lime: Tart with thin and smooth skins.
Tahitian or Persian Lime: Less Tart than the Key/Mexican lime with a thick sinks.
- Mandarins: Loose and easily peelable skin, seedless, and is delightfully sweet. Madarins are a great source of fiber.
Bergamont Orange: This fragrant orange skin’s color is similar to that of a lemon. The flavor is a bit less bitter than that of a Grapefruit. This is used often in teas, to flavor syrups and in perfumes.
Blood (Moro) Orange: Unique in its deep red color center, these oranges have a stronger, sweeter orange taste with hints of raspberry.
Naval Orange: Easy to peel and eat because of its loose skin and are seedless.
Valencia Orange: Great for juicing because they have thin skins, few seeds, plenty of juice, and a sweet and tangy taste.
- Tangelo: Juicy, mild sweet flavor with tight skin and very few seeds.
- Tangerines: Pebbly skinned and soft. They are sweet and less tart than an orange.
- Pomelo: Pale green to yellow think skin with white flesh and the flavor similar to that of a grapefruit but more sweet and less tart. This is the largest of the citrus fruits.
- Stasuma: This fruit is from Japan and is sweet, seedless, smooth and leathery skin that is easy to peel. It is about the size of a mandarin.
- Peel: The outer skin of the fruit
- Rind: The same as the peel.
- Zest: is only the very superficial part of the peel or rind it can be considered the part that only holds the color.