Pick firm, wholesome, ripe, not bruised fruits with a fresh citrus smell.
Keep in a cool place. Juices can be frozen for long storage.
The citrus leaves, flowers and fruits have a characteristic smell caused by flavonoid-containing essential oils (Samson, 1986). In the Pacific, some citrus fruits remain green even when the fruit is fully mature because the carotenoid pigments do not develop well in tropical temperatures (Darley, 1993).
1. Sweet orange (Citrus sinensis)
The two most common cultivars in the Pacific are the navel (seedless) and Valencia (dark orange rind and juicy). Due to the tropical climate, the skin color remains green or can change to yellow, but not orange.
2. Mandarin (Citrus reticulata)
Mandarin is generally smaller in size than the orange and may turn lighter green or yellow to orange when ripe. The skins of ripe fruits are loose and peel easily.
3. Grapefruit (Citrus paradisi)
Grapefruit is pale yellow-green or pinkish-yellow in color and have some bitter acidic taste. It is shaped like a king-sized orange.
4. Pomelo (Citrus grandis)
Pomelo, or shaddock, is the largest of all citrus and have thick pink, yellow or white skin. It is round or slightly pear-shaped. The flesh may be yellow, white, pink or red, and has a sweet or sour taste.
5. Kumquat (Fortunella japonica)
Kumquat, or calamondin orange, is the smallest of the citrus family. Ripe fruits are greenish-yellow to yellowish-orange and fruit almost all year round.
6. Lemon (Citrus lemon)
Lemon is normally round, with either a smooth or rough green to yellowish skin. The smoother skin type is juicier, while the rough or bush type has more flavor. Other varieties may have different sizes and may or may not fruit all year round.
7. Lime (Citrus aurantifolia)
Limes can be sour or sweet depending on the variety. They are round with thin, smooth skin and are pale green in color, even when ripe.