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Know Your Citrus

Citrus season is ramping up... and just in time! Winter months are the best time to give your immune system a boost by incorporating these sunny fruits into your diet. Here are a few of our favorite citrus varieties, recipes and facts you may not know about these zesty, healthy treats!

There are two basic categories of orange: sweet orange and bitter orange.

Lemon trees produce fruit year round.

Lemons have seeds, Limes don't.

The bitter pith that is most often peeled off, is actually one of the healthiest parts of citrus fruits.

Citrus doesn't ripen over time, they have to stay on the plant until they are ready to eat.

Roll citrus
on counter to get more juice out of it.

Meet Your New Main Squeeze

Navel Orange

Navel Oranges

Seedless, easy-to-peel skin, and deliciously juicy flesh bursting with citrus flavor makes it a must have for any fruit lover.



A sweet, seedless and less acidic hybrid of a grapefruit.

Red Grapefruit

Red Grapefruit

This accidental cross between a sweet orange  and pomelo is sour and bitter up front with a slightly sweet finish.

Sumo Tangerines

Sumo Tangerines

This extremely popular tangerine is incredibly sweet, super easy to peel and seedless...they’re the perfect sweet treat!

Blood Orange

Blood Oranges

A variety of orange with crimson colored flesh. Has a distinctly raspberry-like flavor in addition to the usual citrus notes.

Pummello Grapefruit

Pummelo Grapefruit

The largest of the citrus fruits, they’re sweeter than a grapefruit with flesh ranging from pink to rose.

Mineola Tangelo

Minneola tangelo

Nicknamed “The Honeybell” because of its shape, this sweet and juicy tangelo has a mild tartness and relatively few (if any) seeds.

Sweet Lime

Sweet Limes

Sweet limes have less acid than ordinary limes and can soothe a number of ailments, including throat infections, nausea, and fevers.

Cara Cara Orange

Cara Cara Oranges

A seedless, easy-to-peel citrus with a sweeter, slightly tangy, less acidic flavor.

Melogold Grapefruit

Melogold Grapefruit

A cross between the pomelo and the grapefruit with a pale yellow flesh that is sweet-tart in flavor.



A varietal of the mandarin orange; a smaller version of the standard orange.

Meyer Lemons

Meyer Lemons

Meyer lemons have a deep yellow skin and dark yellow pulp. They're smaller in size, more round, are less acidic, and sweeter in taste than regular lemons.

Orange Boost Smoothie




  • 2 oranges, peeled & segmented

  • 1 fresh mango, peeled, stoned, cut into chunks

  • 2 tsp freshly grated ginger

  • 2 tsp freshly grated turmeric, or 1 tsp dried turmeric

  • Pinch of chili powder

  • 2-3 C coconut water (or water), depending on desired thickness

  • Few drops of Stevia (optional)

  • Additional chopped fruit or nuts (optional)



  1. Place all ingredients in a blender and process on high speed until completely smooth.

  2. Pour into glasses, or bowls if thicker, and add your toppings of choice, if desired.


& Jicama Salad




  • 6 oranges

  • 1 medium jicama

  • 5 sprigs cilantro

  • 1 tsp jalapeno pepper (minced)

  • 1 lime (juiced)

  • Salt to taste




  1. Peel the oranges and jicama with a paring knife and cut into small pieces.

  2. Pick the leaves off the cilantro sprigs and discard the stems. Roughly chop the leaves.

  3. Combine the oranges, jicama, jalapeno, and cilantro in a mixing bowl.

  4. Add the lime juice and salt and mix well. Let marinate for one hour before serving.


Parmesan Pasta




  • 8 oz spaghetti

  • 1 Tbsp olive oil

  • 1/4 yellow onion, diced

  • 5 cloves garlic, diced

  • Red pepper flakes, to taste

  • Salt & pepper to taste

  • 1 lemon, juice & zest

  • 3 Tbsp vegan butter

  • 1/2 cup parmesan

  • Fresh basil, chopped, to taste




  1. Bring a salted pot of water to a boil and cook spaghetti according to package instructions.

  2. While spaghetti is cooking heat olive oil in a pan over medium heat and add onion and garlic. Sauté until onion starts to become tender, this should take about five minutes.

  3. Add red pepper flakes, pepper, lemon juice and lemon zest to pan and cook for an additional 2 minutes.

  4. Add drained pasta, butter, and parmesan to pan and stir to combine. Plate pasta and top with fresh basil.

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