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10 Citrus Fruits That You Must Consume Regularly


You should consume citrus fruits regularly to strengthen your overall health and immunity. For example, citrus fruits are popular as they are rich sources of vitamin C.

They also have different necessary vitamins. You can learn about several citrus fruits in this blog. Some of these fruits are perfect for growing in pots.

They are also very easy to grow in the backyard. Most of the citrus fruits are indigenous to Asia and are members of the Rutaceae family.

Some have a sour and sweet flavor. For example, green lime and lemon have a tart taste. But immediately, as we sip the juice of these fruits, they all revive us.

Additionally, people who wish to lose weight and are already consuming any diet-related substances may drink lemonade every morning on an empty stomach.

Doing so could be beneficial when it comes to fat loss as the sugar free lemonade will curb your cravings and reduce your appetite.

Citrus fruits are commonly consumed worldwide as iced drinks, frozen fruit snacks, popsicles, or as a cooking element in several recipes.

Citrus fruits are nature’s true gift because of their sour and sweet flavor combination and their health advantages. In this article, we will be looking at some of the top best citrus fruits.

List Of Best Citrus Foods

Here are some of the top citrus fruits to grow at home and add to your diet:

  1. Mandarin

    One of the best kinds of citrus fruit is the mandarin, also known as the mandarin orange. This species is native to China and is regarded as highly nutritious[1] for many reasons.

    During the New Year’s festivities, it is customary for Chinese people to give mandarins to family members and friends because they believe the fruit brings good fortune and symbolizes optimism.

    Additionally, Chinese medicine uses the dried peel of mandarin to cure several ailments.

    Mandarins have a flattened spherical shape with a diameter of four to eight cm. They primarily taste sweet with only a trace of sourness.

  2. Tangelo

    A grapefruit, a mandarin orange, and a tangerine are crossed to create the evergreen, hybrid tree known as a tangelo. Tangerine and pomelo could intersect to produce tangelos.

    First being gathered in the California and Florida regions, tangerines became quite popular in many tropical nations.

    The fruit has a top nub that stays out and is oval-shaped, resembling a small hat.

    The meat is delicious and orange, and the skin is shiny, having a reddish-orange, dark hue. Tangelos are pretty simple to peel because of their loose skin.

    Depending on the specific type, its meat might vary slightly in sweetness. Tangelos are ideal for consumption plain  because of their juiciness and sweetness.

    This mouth-watering and delicious citrus fruit might also be used to make cakes, marmalades, delectable cocktails, and baked items.

  3. Sweet Orange

    Sweet oranges are a cross between a pomelo and a mandarin. They[2] are well known for their potent citrus aroma, sweet flavor, antioxidant properties, and distinctive orange hue.

    They are referred to as sweet oranges (Citrus Aurantium) to be able to distinguish them from bitter oranges. As early as 350 BC, it is thought that oranges first appeared in ancient China.

    Oranges are among the most often planted fruit trees in the world. It has an annual production of over 85 million tons.

    Both fresh fruit and pastries are made with this ingredient. Orange peels are often processed for use in the perfume industry.

  4. Kaffir Lime

    The Kaffir lime is a deep-green, little citrus fruit with a rough peel that looks similar to a brain’s surface.

    Kaffirs are evergreen bushes indigenous to various regions of Southeast Asia. Its juice is somewhat sour, and its flesh is a pale green.

    Research[3] has shown that it could help reduce dental plaque and decrease the risk of dental caries.

    An excellent flavoring for chicken meals, ice cream, and different Asian stir-fries and soups is the Kaffir lime’s tart juice.

    Kaffir lime leaves are also very useful. This leaf-shaped hourglass has a mildly spicy and zesty flavor, and a strong perfume. It tastes better than the bay leaf.

    The leaves are often added to curries and soups as they are well-liked in Cambodian, Thai, and Indonesian cuisine.

    Additionally, the Kaffir rind contains a fragrant oil that is excellent for flavoring rum and liqueurs.

  5. Tangerine

    A further mix between mandarin orange hybrids has led to the development of the  tangerine. Tangerine is also known as the Moroccan city of Tangier as it was first discovered there.

    Tangerines are less spherical and smaller than ordinary oranges. They have sweeter rind and meat than oranges do.

    Therefore, dessert bars and restaurants often serve tangerine peels that have been covered in chocolate.

    This plant[1] must be grown in zones with a high exposure to the sun. It produces rich orange-colored fruits in the summer and spring.

  6. Pomelo

    The names Chinese grapefruit, Jabong, and Shaddock are also used to refer to it. Since ancient times, this non-hybrid, spherical, naturally occurring fruit has been grown in various parts of Southeast Asia and China.

    Pomelos weigh around two pounds, have red, pink, or sweet flesh with a little sour-bitter aftertaste, and also come with health benefits[4].

    A more than inch thicker white pith conceals the flesh beneath it.
    You could consume the pomelo flesh raw.

    However, be careful not to eat the membrane which separates the section as its quite bitter. Pomelos go well with salads, shellfish, and sorbets.

    The particular bitterness of the pomelo might be increased by adding heat, so use it with caution.

  7. Lemon

    Lemon is a citrus fruit that might be used in several ways, including as a cleaning agent, medicine, cooking, and more.

    The numerous health[5] advantages of lemons include protection against asthma attacks and cancer.

    Lemon peel and lemon juice are widely utilized in the food industry to make pleasant beverages and delectable desserts.

    The cosmetics sector also employs the same to create several beauty goods like essential oils and scents.

  8. Yuzu

    The yuzu fruit is of Japanese origin, as the name suggests. It[6] tastes acidic and sour, has a yellow color, and appears like a mandarin orange crossed with lemon.

    Fresh yuzu is uncommon in the United States. However, you could purchase preserved yuzu juice or yuzu fruit at some shops.

    The yuzu fruit is considered the first member of the citrus family because of its rarity.

    The yuzu fruit is terrific for beverages, pie dressings, and sauces. In addition, its peel might be utilized as a tasty and fragrant garnish in traditional Japanese cuisine.

    The Yuzu fruit is also a great companion to meringues, marinades, and jellies, or it might go nicely with numerous seafood dishes.

  9. Blood Orange

    The blood orange is an orange variety. It is a member of the citrus Sinensis family, as suggested by its name.

    Although this fruit’s bright-colored orange peel is identical to an ordinary orange, the meat inside is a thick red-blood color.

    This is because only this variety of citrus fruit contains antioxidants known as anthocyanins.

    The blood oranges’ plant chemical (flavonoid) content makes them effective[7] in treating urinary tract infections.

    This variety stands out from all citruses because of its remarkable crimson color.

    This makes it perfect for adorning exotic liquids and sweets. The flavor of blood oranges might be compared to tart raspberries.

  10. Kumquat

    Kumquat is the most overlooked citrus fruit. It is a shame as kumquats are entirely edible, delicious, and easy to prepare. It is golden, bright, and the size of an olive.

    They are ideal[8] for use both cooked and raw as they have sweet-tart juiciness. The fruit’s skin is quite sweeter than the flesh. It has a tarter flavor, and you could eat the whole thing.

    Kumquats taste delicious when preserved, candied, or transformed into delicious marmalade. Its skin softens if heated, which makes it perfect for cooking.

    These savory, adorable, and sweet fruits might also be used as stuffing for fatty meats or syrups.


Eating citrus fruits has numerous benefits[9]. In addition to being nourishing, they contain plant components that could guard against several illnesses, including kidney stones, heart disease, cancer, and brain dysfunction.

However, try to limit your intake of fruit juice because they have high sugar content. Instead, you could opt for whole fruits.

Citrus fruits are usually easy to eat, wholesome, and low in calories. The majority of people might benefit from increasing their citrus intake.

Citrus fruits are rich in several nutrients which support blood sugar regulation, blood pressure control, and bone health.

Citrus fruits are rich in minerals, vitamins, and different essential components which are good for your health in addition to their tangy, zesty flavor.

+9 References/Sources

Working4Health prefers using primary and verified references. We have strict sourcing guidelines and our primary references include peer-reviewed research, academic, and medical institution studies.

  1. Tangerines, (mandarin oranges), raw FDC Published:4/1/2019 Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/169105/nutrients
  2. Adrian A. Franke, Robert V. Cooney, Susanne M. Henning, et al. Bioavailability and antioxidant effects of orange juice components in humans J Agric Food Chem. 2005 Jun 29; 53(13): 5170–5178. doi: 10.1021/jf050054y
  3. Nateelak Kooltheat, Ludthawun Kamuthachad, Methinee Anthapanya, et al. Kaffir lime leaves extract inhibits biofilm formation by Streptococcus mutans Nutrition. 2016 Apr;32(4):486-90. doi: 10.1016/j.nut.2015.10.010. Epub 2015 Oct 30. Available from: https://pubmed.ncbi.nlm.nih.gov/26743975/
  4. Natarin Caengprasath, Sathaporn Ngamukote, Kittana Mäkynen, et al. The protective effects of pomelo extract (Citrus grandis L. Osbeck) against fructose-mediated protein oxidation and glycation EXCLI J. 2013; 12: 491–502. Published online 2013 Jun 10.
  5. Chikako Shimizu, Yoshihisa Wakita, Takashi Inoue, et al. Effects of lifelong intake of lemon polyphenols on aging and intestinal microbiome in the senescence-accelerated mouse prone 1 (SAMP1) Sci Rep. 2019; 9: 3671. Published online 2019 Mar 6. doi: 10.1038/s41598-019-40253-x
  6. Tamaki Matsumoto, Tetsuya Kimura, and Tatsuya Hayashi Aromatic effects of a Japanese citrus fruit—yuzu (Citrus junos Sieb. ex Tanaka)—on psychoemotional states and autonomic nervous system activity during the menstrual cycle: a single-blind randomized controlled crossover study Biopsychosoc Med. 2016; 10: 11. Published online 2016 Apr 21. doi: 10.1186/s13030-016-0063-7
  7. Patrizia Riso, Francesco Visioli, Claudio Gardana, et al. Effects of blood orange juice intake on antioxidant bioavailability and on different markers related to oxidative stress J Agric Food Chem. 2005 Feb 23;53(4):941-7. doi: 10.1021/jf0485234. Available from: https://pubmed.ncbi.nlm.nih.gov/15713002/
  8. Kumquats, raw FDC Published:4/1/2019 Available from: https://fdc.nal.usda.gov/fdc-app.html#/food-details/168154/nutrients
  9. Xinmiao Lv, Siyu Zhao, Zhangchi Ning, et al. Citrus fruits as a treasure trove of active natural metabolites that potentially provide benefits for human health Chem Cent J. 2015; 9: 68. Published online 2015 Dec 24. doi: 10.1186/s13065-015-0145-9

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