It’s Peak Season for Citrus Fruit!

These golden gems are what bring life to our gloomy winters in the Midwest. Technically, citrus season is all year, however most varieties are found in their peak season from November to April.

Our store is full of this beautiful fruit, which is most often eaten out of hand, but can also be incorporated into salads, marinades, vinaigrettes, sauces, and beverages. They bring vibrant color to any dish and provide both sweet and sour flavor profiles.  

Here’s what we’ve got in the store right now! Happy citrus shopping!


Organic Clementines 

Clementine is a tangor which is a citrus fruit hybrid between willowleaf mandarin orange and a sweet orange. Their peak season is from October through January. They are sweet and easy to peel which makes them an excellent snack for kids. 

Organic Red Grapefruit 

Grapefruit is a citrus hybrid that originated in Barbados as an accidental cross between the sweet orange and the pomelo. Grapefruit grows year-round and is a large citrus fruit that is known for its sour flavor. The red color comes from its high levels of lycopene and beta-carotene. Two healthy antioxidants!  

Organic Lemons 

Lemons are a beautiful yellow fruit that is used primarily for its juice which is used for both culinary and non-culinary purposes (i.e. cleaning). It is known for its sour flavor and is one of the most common citrus fruits used in cuisines from all over the world. Lemon juice, rind, and peel are used in a variety of foods and drinks. They can even be preserved with salt and used to add brightness, salt, and depth to stews, dressings, and sauces. Essential to Indian subcontinent and Northern African kitchens.  

Limes 

Limes are a smaller, green citrus fruit that grow year-round. They are used to accent the flavor of foods and beverages – often used the same way as lemons. Limes are a common ingredient in Mexican, Vietnamese, and Thai dishes. Black lime or dried lime is a lime that has been drying in the sun and has lost its water content. They are used to add a sour flavor to dishes and commonly used in dishes across the Middle East. 

Blood Orange

The blood orange is a natural mutation of the orange. Its dark flesh color comes from the high levels of anthocyanins (blue, red, purple pigment) found in the fruit. Anthocyanins are powerful antioxidants! Their flavor is unique compared to other oranges and has been described as raspberry-like. Blood oranges originated in the southern Mediterranean. The distinct maroon color will only develop when temperatures are low at night, as during the Mediterranean fall and winter. They are grown in Texas from December to March and California from November to May.  

Navel Orange

Navel oranges are a member of the Sweet Orange Family which also includes blood oranges and cara cara oranges. They are used for their juicy pulp, aromatic peel, and orange blossoms (flowers). They are grown in California from November to May and in Florida from October to February. Navels are known for their mild, sweet flavor and commonly enjoyed for their juice. 

Cara Cara Oranges

My personal favorite!! Cara cara are a navel orange that is red fleshed. It is believed to have developed as a spontaneous bud mutation on a Washington navel orange tree in Valencia, Venezuela in 1976. The flavor of a cara cara is more complex than most navel varieties and has been described as having cherry, rose petal, and blackberry notes. Blood oranges get their color from anthocyanins and cara cara’s get theirs from lycopene. They are grown in California from November through April.  


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About Organic Beth

Beth Blessing (Organic Beth) has a Masters in Nutrition and is the co-founder of Green Bean Delivery. She is a mother of three who loves supporting family farms and searching for unique, artisanal products. Her goal is to help others eat better and live a more natural, holistic life through healthy recipes and practical tips.