Types of Citrus Fruit: A Complete Guide

Tap a fruit to see its defining features.

Lemon

A classic citrus fruit known for its strong sour flavor, most widely used to brighten a dish or add a refreshing kick to a drink.

Lime

Thinner-skinned and greener than a lemon, with a sharper, more bracing aroma that makes it a favorite in cocktails and Southeast Asian cooking.

Yuzu

A citrus fruit popular in East Asia, with an intensely fragrant, sweet-tart flavor often enjoyed as tea or used in ponzu sauce.

Grapefruit

A large, round citrus fruit with a combination of bitter, sour, and sweet notes, also popular as a breakfast juice.

Mandarin

A thin-skinned, easy-to-peel citrus fruit with high sweetness, beloved as a classic winter fruit.

Bergamot

A bitter citrus fruit used mainly for its fragrance, famous for giving Earl Grey tea its distinctive aroma.

Kumquat

A tiny citrus fruit about the size of a thumb, notable for being eaten whole, peel and all.

Pomelo

The largest of the citrus fruits and the ancestor of the grapefruit, with mild, sweet flesh hidden beneath a very thick rind.

Citrus Fruits Are a Top Source of Vitamin C

Most citrus fruits combine a bright, sour flavor with a rich supply of vitamin C, which has made them a beloved health food for centuries. Even within the citrus family, the balance of sourness and sweetness — and the character of the aroma — varies widely by variety.

Frequently Asked Questions

Are grapefruit and pomelo the same fruit?

No — the pomelo is essentially the ancestor variety of the grapefruit, which is believed to have arisen from a natural cross between pomelo and orange.

Yuzu is too sour to eat on its own — how is it usually eaten?

Rather than eating it raw, yuzu is more commonly preserved in sugar or honey to make a yuzu syrup, which is then brewed as tea or used in sauces.