How to Choose Citrus Fruit

Citrus fruit - lemons, oranges, grapefruits, pomelos, tangerines and so on - is a tremendous source of vitamin C and a burst of delightful acidity in your mouth. Plus, citrus fruits are available year-round, and they store very well.

Difficulty: Easy

Instructions

Things You'll Need:

• Citrus Fruits
• Grapefruits
• Lemons
• Limes
• Oranges
• Pomelos
• Tangerines
• Lemons
• Oranges
• Limes

1. 

   Hold the fruit to see if it feels heavy; the heavier it is, the juicier.

2. 

   Look for firm, smooth peels. Thin peels mean there's more fruit inside.

3. Avoid fruit that feels coarse or mushy or has soft spots.

4. 

   Smell the fruit. It should have a faint, sweet fragrance at room temperature.

5. 

   Store citrus fruit at room temperature if you'll eat it in a week or so; otherwise, it will keep in the crisper for six to eight weeks.

Tips & Warnings

• Citrus fruits are ripe when picked.
• Surface marks usually do not affect the fruit inside, but avoid buying bruised fruit. Green skin is fine in an orange or grapefruit, but avoid green skin in a lemon. Lighter skin in a lime means it's sweeter; greener skin indicates more acidity.
• A pomelo is one of the oldest citrus fruits (a grapefruit is actually a cross between an orange and a pomelo), and is starting to become more widely available in the United States. It's very popular in Asia. Eat a pomelo like you would a grapefruit, although they tend to have rather thick pith.

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