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.
Cara Cara Oranges
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.
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.
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.
This fruit is popular in Southeast Asian cuisines where it's used in everything from curries to soups. The leaves can be hard to find, but they're worth seeking out. And once you do, use them to make this Kaffir Lime and Gin Ice Cream.