Slideshow: 8 Citrus Fruit You Should Be Baking With Now

Tangerines
Tangerines
Though they're smaller than common oranges, tangerines manage to pack more sweetness. They're also easier to peel, which means you'll have this Olive Oil Cake with Tangerine Marmalade in the oven in no time.

[Photograph: Maria del Mar Sacasa]

Kumquats
Kumquats
These small Asian citrus fruit can be eaten whole—yep skin, seeds, and all. They have a sweet, juicy rind and a slightly sour center. We like to use them to make this elegant Kumquat Tart, or to honor the fruits' Asian roots, this Kumquat Lemongrass Ice Cream.

[Photograph: Anna Markow]

Cara Cara Oranges
Cara Cara Oranges
This variety of naval orange is thought to have been developed in Venezuela. It leans more sweet than tart with notes of grapefruit, cherry, and rose. Try it as a marmalade, in blondies, or in a cara cara orange-cardamom ice cream .

[Photograph: Lucy Baker]

Key Limes
Key Limes
Gosh, do we love key limes round these parts. Also known as also known as West Indian lime, bartender’s lime, or Mexican lime, they truly have a bright, unique flavor. It's hard not to choose a classic Key Lime Pie as our favorite recipe, but Key Lime Bars and Key Lime Pie Cake are pretty great, too.

[Photograph: Lauren Weisenthal]

Tangelos
Tangelos
Tangelos are a hybrid of tangerine and pomelo or grapefruit. They have a thin skin and lots of sweet, juicy flesh. Use this sweet variety to make a Tangelo-Tangerine Pudding.

[Photograph: Caroline Russock]

Meyer Lemons
Meyer Lemons
Though it came to the United States in 1908, the Meyer Lemon took some time to gain traction. Now it's a popular replacement for regular lemons, boasting a notable floral scent, thin skin, and sweeter flavor. It makes a beautiful curd for this Meyer Lemon Cake and brightens the filling of this Meyer Lemon Tart.

[Photograph: Maria del Mar Sacasa]