The majority of limes imported to Canada come from Mexico and are known as the Mexican Lime variety and are available year-round.

They are slightly smaller than lemons, have a green skin and flesh, and have no seeds. Lime: Similarly to lemons, limes are a sour citrus that adds freshness to any recipe. Meyer Lemons are in season from November to March. Meyer Lemons, another variety, taste like a combo of lemon and orange and is less sour than the traditional variety. Once again there are a few varieties of lemons, but the most popular variety is the traditional Eureka (‘Four Seasons’) variety which is available year-round. This is key in lighter foods such as salads and fish as well as desserts. The addition of lemon juice or lemon zest in any recipe freshens it up. Lemon: Lemons are known for their light yellow flesh and for their sourness- making them very versatile in the kitchen.

Grapefruits are in season from November to April. While eating it raw may take some getting used to, grapefruits can be pressed into a refreshing juice- perfect for the beginning of summer. There are also other varieties of Grapefruit including the Blanco Oro, which has a yellow-white flesh and is much more sour than the Ruby Red variety. The most popular grapefruit that we see in Canada is the Ruby Red grapefruit which has a beautiful pinky-red flesh. Grapefruit: Hands down, everyone knows Grapefruit for its sourness. Blood Oranges are in season from December to May. Depending on the variety, the blood orange can be sweet or tart, but are ripe when their flesh turns a blush-red. There are a few varieties of blood orange, but the most popular are Tarocco (native to Italy), the Sanguinello (native to Spain), and the Moro, a newly created variety. This orange get its pigment from the antioxidant anthocyanin (also found in raspberries, and cherries), not only making it look pretty but also extra good for you. Tangerines are in peak season from October to January, Clementines from November to January and Mandarins from November to March.īlood Oranges: Blood Oranges are known for the deep blood-red colour of their flesh. Clementines have become very popular in North America (especially around the Christmas season) as they have a sweet yet tart flavour, have no seeds, and are easy to peel. Finally, clementines originated in southern Europe from the accidental hybridization of Mandarins and Sweet Oranges. Tangerines are more likely to contain pesky seeds in them, but are equally as delicious. Tangerines, on the other hand, originated in North Africa and are slightly more tart than Mandarin oranges. Mandarins are easy to peel and contain very few seeds. Mandarin oranges originated in China (hence the name Mandarin) and have a sweet orange flavour. While these three may look the same, there are some differences in terms of their origins and flavours. Mandarins, Clementines & Tangerines: Much smaller than a regular orange, these little gems pack a flavourful punch and are the perfect on-the-go snack. While they are available year round, the most flavourful oranges can be bought from November to April. The majority of oranges that are imported to Canada come from tropical regions such as Florida, California, and sometimes Australia and Brazil. From every day varieties such as Valencia and Navel to the exotic Cara Cara, oranges are sweet and juicy. Sweet Oranges: The most common of all citrus fruits. Truly, for us Canadians who can’t grow citrus en masse, citrus season is a real blessing. With the high-quality imports of oranges, grapefruits, tangerines, clementines, lemons and limes, we can enjoy a taste of sunshine at a relatively low price. It’s surprising that in the dead of winter, tropical citrus fruits are in peak season.

Honey tangerine seeds