35 Popular Citrus Fruits Around the World

Citrus fruits are a favorite for many due to their tangy flavor and high vitamin C content. But did you know there’s a whole world of citrus beyond the common lemons and oranges?

You’re not alone if you’ve missed some truly tasty options.

I’m here to open your eyes to the wide variety of global citrus fruits. In this post, I’ll introduce you to 35 popular citrus fruits worldwide.

You’ll learn about their unique flavors, origins, and uses. Get ready to add some zest to your fruit knowledge and maybe even your next shopping list!

List of Varieties of Citrus Fruits to Explore

1. Oranges

Oranges are believed to have originated in Southeast Asia, particularly in regions of India and China. They are vibrant orange in color and have a juicy, sweet-tart flavor that varies between varieties.

Oranges are well known for their high vitamin C content.

Key Benefits	Details
Scientific Name	Citrus sinensis
Nutritional Benefits	Rich in vitamin C, fiber, and antioxidants
Culinary Uses	Juices, salads, desserts, and as a flavor enhancer
Harvesting Season	Winter to early spring
Growing Condition	Requires warm, sunny climates with well-drained soil

Fun Facts:

• Oranges are technically berries called hesperidium.
• The navel orange was named because it has a small, undeveloped fruit at the base, resembling a human navel.

2. Lemons

Lemons are thought to have originated in Northeast India. They are bright yellow with a tart, acidic taste and are widely used for their juice and zest.

Key Benefits	Details
Scientific Name	Citrus limon
Nutritional Benefits	High in vitamin C, aids digestion, boosts immunity
Culinary Uses	Juices, marinades, desserts, and as a garnish
Harvesting Season	Year-round, with peak seasons in winter and spring
Growing Condition	Prefers subtropical climates with well-drained soil

Fun Facts:

• Lemon trees can produce fruit year-round.
• Lemons were once so rare that kings used to present them as gifts.

3. Limes

Limes are small, green fruits with a sour and tangy taste that originated in Southeast Asia. They are commonly used in cooking and beverages.

Key Benefits	Details
Scientific Name	Citrus aurantiifolia
Nutritional Benefits	High in vitamin C, it supports heart health
Culinary Uses	Key ingredient in drinks, dressings, and marinades
Harvesting Season	Summer to early fall
Growing Condition	Thrives in warm, tropical to subtropical climates

Fun Facts:

• Limes were carried on British ships to prevent scurvy, earning British sailors the nickname “Limeys.”
• The Persian lime, also known as the Tahiti lime, is the most common variety in grocery stores.

4. Grapefruits

Grapefruits are believed to have originated in the Caribbean as a natural hybrid of pomelo and orange. They are large, round, and range in color from pink to red. They have a bittersweet taste.

Key Benefits	Details
Scientific Name	Citrus × paradisi
Nutritional Benefits	Rich in vitamins A and C, fiber, and antioxidants
Culinary Uses	Eaten fresh, juiced, or in salads and cocktails
Harvesting Season	Winter to early spring
Growing Condition	Requires a warm climate and well-drained soil

Fun Facts:

• The name “grapefruit” comes from how the fruit grows in clusters, similar to grapes.
• Ruby Red grapefruit was the first grapefruit patented in the United States.

5. Mandarins

Mandarins are native to China and are a smaller, sweeter variety of orange. They have deep orange skin that’s easy to peel.

Key Benefits	Details
Scientific Name	Citrus reticulata
Nutritional Benefits	High in vitamins A and C, low in calories
Culinary Uses	Snacking, salads, desserts, and as a garnish
Harvesting Season	Winter to early spring
Growing Condition	Prefers a subtropical climate with well-drained soil

Fun Facts:

• Mandarins were named after the officials of the ancient Chinese court, who wore robes of this color.
• Mandarins are considered symbols of good fortune during Chinese New Year.

6. Tangerines

Tangerines are a type of mandarin orange that originated in Tangier, Morocco. They are smaller, sweeter, and easier to peel than regular oranges.

Key Benefits	Details
Scientific Name	Citrus tangerina
Nutritional Benefits	Rich in vitamin C, fiber, and folate
Culinary Uses	Snacks, salads, desserts, and as a garnish
Harvesting Season	Winter to early spring
Growing Condition	Grows best in subtropical climates with well-drained soil

Fun Facts:

• Tangerines are often referred to as “kid glove oranges” because they are so easy to peel.
• The skin of a tangerine is thinner than that of other citrus fruits, making them more delicate.

7. Pomelos

Pomelos are native to Southeast Asia and are the largest of the citrus fruits, with a thick rind and a sweet, mild flavor.

Key Benefits	Details
Scientific Name	Citrus maxima
Nutritional Benefits	High in vitamin C and potassium
Culinary Uses	Eaten fresh, in salads, or as a dessert ingredient
Harvesting Season	Late summer to early winter
Growing Condition	Thrives in warm, tropical to subtropical climates

Fun Facts:

• Pomelos are often used in traditional Chinese medicine.
• The fruit can grow up to 30 cm in diameter and weigh as much as 2 kilograms.

8. Bergamot

Bergamot is a fragrant citrus fruit that originated in Southern Italy. It is yellow-green in color and has a sour, slightly bitter taste. Bergamot is commonly used in perfumes and Earl Grey tea.

Key Benefits	Details
Scientific Name	Citrus bergamia
Nutritional Benefits	Contains antioxidants and polyphenols
Culinary Uses	Flavoring for tea, marmalades, and perfumes
Harvesting Season	Late fall to winter
Growing Condition	Requires a warm climate and well-drained soil

Fun Facts:

• Bergamot oil is a key ingredient in many perfumes.
• The fruit is primarily grown in the Calabria region of Italy.

9. Kumquats

Kumquats are small, oval-shaped fruits with an edible rind and a sweet-tart flavor, often eaten whole, believed to have originated in China.

Key Benefits	Details
Scientific Name	Citrus japonica
Nutritional Benefits	Rich in fiber, vitamin C, and antioxidants
Culinary Uses	Eaten whole, in marmalades, or candied
Harvesting Season	Winter to early spring
Growing Condition	Prefers warm, sunny climates with well-drained soil

Fun Facts:

• Unlike other citrus fruits, kumquats are eaten whole, including the peel.
• In Chinese culture, kumquats symbolize prosperity and good fortune.

10. Yuzu

Yuzu is a citrus fruit that originated in China but is now widely grown in Japan. It has a bumpy yellow skin and a highly aromatic, tart flavor.

Key Benefits	Details
Scientific Name	Citrus junos
Nutritional Benefits	High in vitamin C, aids in digestion
Culinary Uses	Used in sauces, dressings, and as a flavoring
Harvesting Season	Late fall to winter
Growing Condition	Thrives in mild, sunny climates with well-drained soil

Fun Facts:

• Yuzu is a key ingredient in Japanese ponzu sauce.
• The fruit is often used in traditional Japanese baths during the winter solstice to ward off colds.

11. Calamondin

Calamondin, also known as calamansi, is a hybrid between a kumquat and a mandarin orange, originating from Southeast Asia. It has a small, round appearance with a tart, acidic taste.

Key Benefits	Details
Scientific Name	Citrus × microcarpa
Nutritional Benefits	Rich in vitamin C, boosts immunity
Culinary Uses	Used in beverages, marinades, and as a garnish
Harvesting Season	Year-round, with peak seasons in winter
Growing Condition	Grows well in tropical climates with ample sunlight

Fun Facts:

• Calamondin is often used in Filipino cuisine as a souring agent.
• The fruit is so small that it’s commonly mistaken for a lime.

12. Citron

Citron is one of the oldest citrus fruits, believed to have originated in India. It has a thick, bumpy rind and a strong, fragrant aroma, with the pulp being less juicy and more acidic.

Key Benefits	Details
Scientific Name	Citrus medica
Nutritional Benefits	High in vitamin C, used in traditional medicine
Culinary Uses	Candied peel, flavoring for liqueurs, and perfumes
Harvesting Season	Winter to early spring
Growing Condition	Requires a warm, subtropical climate with well-drained soil

Fun Facts:

• Citron was one of the first citrus fruits to arrive in the Mediterranean.
• The fruit is often used in religious rituals during the Jewish festival of Sukkot.

13. Ugli Fruit

Ugli fruit is a Jamaican hybrid citrus fruit, a cross between an orange, a tangerine, and a grapefruit. It has a rough, wrinkled skin and a sweet, tangy flavor.

Key Benefits	Details
Scientific Name	Citrus reticulata × Citrus paradisi
Nutritional Benefits	Rich in vitamin C, fiber, and antioxidants
Culinary Uses	Eaten fresh, juiced, or in salads
Harvesting Season	Late winter to early spring
Growing Condition	Thrives in warm, tropical climates with well-drained soil

Fun Facts:

• Ugli fruit got its name because of its unsightly appearance.
• Despite its appearance, the fruit is surprisingly sweet and juicy.

14. Etrog

Etrog is a citron variety that is highly religiously significant, particularly in Jewish traditions. It has a thick, bumpy rind and is more aromatic than juicy.

Key Benefits	Details
Scientific Name	Citrus medica
Nutritional Benefits	High in vitamin C, traditionally used for medicinal purposes
Culinary Uses	Used in religious rituals, candied peel
Harvesting Season	Winter to early spring
Growing Condition	Grows best in warm, Mediterranean climates

Fun Facts:

• The Etrog is one of the four species used in the Jewish festival of Sukkot.
• It’s often kept and treasured as a religious artifact after the festival.

15. Sudachi

Sudachi is a small, round green citrus fruit native to Japan, known for its tart, aromatic flavor. It is primarily used as a souring agent in Japanese cuisine.

Key Benefits	Details
Scientific Name	Citrus sudachi
Nutritional Benefits	Rich in vitamin C, aids digestion
Culinary Uses	Used in sauces, drinks, and as a garnish
Harvesting Season	Early autumn
Growing Condition	Thrives in mild, subtropical climates with ample rainfall

Fun Facts:

• Sudachi is often used as a substitute for vinegar in Japanese dishes.
• The fruit is typically harvested before fully ripening to maintain its green color and tartness.

16. Finger Lime

Finger lime is a unique citrus fruit native to Australia, known for its elongated shape and caviar-like vesicles. It has a tart, slightly bitter flavor and is often used in gourmet dishes.

Key Benefits	Details
Scientific Name	Citrus australasica
Nutritional Benefits	High in vitamin C and antioxidants
Culinary Uses	Used as a garnish in seafood dishes, desserts, and cocktails
Harvesting Season	Late summer to early winter
Growing Condition	Prefers warm, subtropical to tropical climates

Fun Facts:

• Finger limes are often referred to as “caviar lime” due to their unique texture.
• The fruit comes in a variety of colors, including green, pink, and red.

17. Seville Orange

Seville oranges, also known as bitter oranges, are a type of orange native to Southeast Asia. They have a thick, rough skin and a very sour, bitter flavor, commonly used for marmalade.

Key Benefits	Details
Scientific Name	Citrus × aurantium
Nutritional Benefits	High in vitamin C, used for digestive health
Culinary Uses	Marmalade, flavoring for liqueurs, sauces
Harvesting Season	Winter to early spring
Growing Condition	Thrives in warm, Mediterranean climates

Fun Facts:

• Seville oranges are the primary ingredient in traditional British marmalade.
• The trees are often used as ornamental plants due to their fragrant flowers and fruit.

18. Kabosu

Kabosu is a green citrus fruit native to Japan, known for its sour flavor and fragrant aroma. It is widely used in Japanese cuisine as a flavoring agent.

Key Benefits	Details
Scientific Name	Citrus sphaerocarpa
Nutritional Benefits	Rich in vitamin C and antioxidants
Culinary Uses	Used in sauces, dressings, and as a garnish
Harvesting Season	Late summer to early autumn
Growing Condition	Prefers mild, subtropical climates with well-drained soil

Fun Facts:

• Kabosu is often used as a substitute for vinegar in Japanese cooking.
• The fruit is traditionally harvested when still green for optimal flavor.

19. Ichan Lemon

Ichan lemon is a hardy citrus fruit that originated in China. It has a thick, bumpy rind and a sour, lemon-like flavor, often used as a cold-resistant rootstock.

Key Benefits	Details
Scientific Name	Citrus ichangensis
Nutritional Benefits	Rich in vitamin C, used in traditional medicine
Culinary Uses	Flavoring for dishes, used as rootstock
Harvesting Season	Late autumn to early winter
Growing Condition	Thrives in cooler climates, tolerates frost

Fun Facts:

• Ichan lemon is one of the few citrus fruits that can survive in cold climates.
• The fruit is often used in landscaping for its ornamental value.

20. Meyer Lemon

Meyer lemon is a citrus fruit native to China, believed to be a cross between a lemon and a mandarin orange. It has a thin, smooth skin and a sweeter, less acidic flavor than regular lemons.

Key Benefits	Details
Scientific Name	Citrus × meyeri
Nutritional Benefits	High in vitamin C, supports immune health
Culinary Uses	Used in desserts, salads, and as a flavor enhancer
Harvesting Season	Winter to early spring
Growing Condition	Prefers subtropical climates with well-drained soil

Fun Facts:

• Meyer lemons became popular in the United States after being introduced by chef Alice Waters.
• The fruit has a fragrant aroma, often used in perfumes.

21. Natsudaidai

Natsudaidai is a citrus fruit that originated in Japan. It has a thick, yellow-orange skin and a bittersweet flavor, often enjoyed in marmalades and candies.

Key Benefits	Details
Scientific Name	Citrus natsudaidai
Nutritional Benefits	Rich in vitamin C, it supports digestion
Culinary Uses	Marmalades, candies, and a dessert ingredient
Harvesting Season	Spring
Growing Condition	Thrives in mild, subtropical climates

Fun Facts:

• Natsudaidai is often referred to as the “summer orange” in Japan.
• The fruit is commonly used in traditional Japanese New Year’s dishes.

22. Tangelo

Tangelo is a hybrid citrus fruit, a cross between a tangerine and a pomelo or grapefruit. It is bright orange, has a bell shape, and has a sweet, tangy flavor.

Key Benefits	Details
Scientific Name	Citrus × tangelo
Nutritional Benefits	High in vitamin C and fiber
Culinary Uses	Eaten fresh, in salads, and as a juice ingredient
Harvesting Season	Late fall to winter
Growing Condition	Prefers subtropical climates with well-drained soil

Fun Facts:

• The Minneola tangelo is the most popular variety and is often called a “Honeybell.”
• Tangelos are easy to peel and are known for being nearly seedless.

23. Shonan Gold

Shonan Gold is a unique citrus fruit developed in Japan. It has a bright yellow skin and a sweet, tangy flavor, similar to a blend of orange and grapefruit.

Key Benefits	Details
Scientific Name	Citrus × shonanensis
Nutritional Benefits	Rich in vitamin C, low in calories
Culinary Uses	Eaten fresh, in desserts, and as a juice ingredient
Harvesting Season	Late winter to early spring
Growing Condition	Thrives in mild, sunny climates

Fun Facts:

• Shonan Gold was created by crossbreeding different citrus varieties in Japan’s Kanagawa Prefecture.
• The fruit is known for its vibrant color and sweet, refreshing taste.

24. Oroblanco

Oroblanco is a hybrid citrus fruit, a cross between a pomelo and a white grapefruit. It has a thick, greenish-yellow rind and a sweet, mild flavor.

Key Benefits	Details
Scientific Name	Citrus × paradisi × Citrus grandis
Nutritional Benefits	High in vitamins C and A, rich in antioxidants
Culinary Uses	Eaten fresh, in salads, and as a juice ingredient
Harvesting Season	Winter to early spring
Growing Condition	Prefers warm, sunny climates with well-drained soil

Fun Facts:

• Oroblanco means “white gold” in Spanish, reflecting the fruit’s pale color and sweet flavor.
• The fruit was developed at the University of California, Riverside, in the 1950s.

25. Kaffir Lime

Kaffir lime, also known as makrut lime, is a citrus fruit native to Southeast Asia. It has a dark green, bumpy rind and a very sour taste, and it is often used in cooking.

Key Benefits	Details
Scientific Name	Citrus hystrix
Nutritional Benefits	Rich in vitamin C, supports oral health
Culinary Uses	Used in Thai and Indonesian cuisine, especially in curries and soups
Harvesting Season	Late summer to early autumn
Growing Condition	Thrives in warm, tropical climates

Fun Facts:

• The leaves of the kaffir lime tree are also widely used in Southeast Asian cuisine for their aromatic properties.
• The fruit’s essential oil is often used in traditional medicine and cosmetics.

26. Sweet Lemon

Sweet lemon, also known as limetta, is a citrus fruit that originated in South Asia. It has a thin, yellow skin and a mild, sweet flavor, unlike the typical sourness associated with lemons.

Key Benefits	Details
Scientific Name	Citrus limetta
Nutritional Benefits	High in vitamin C, it promotes hydration
Culinary Uses	Eaten fresh, in juices, and as a mild flavoring
Harvesting Season	Late winter to early spring
Growing Condition	Prefers subtropical climates with well-drained soil

Fun Facts:

• Sweet lemons are often used in traditional medicine in India to treat various ailments.
• The fruit is less acidic than regular lemons, making it more palatable for direct consumption.

27. Clementine

Clementine is a small, sweet citrus fruit hybrid of a mandarin and an orange. It has a bright orange skin, is easy to peel, and is known for its juicy, sweet flavor.

Key Benefits	Details
Scientific Name	Citrus reticulata × Citrus sinensis
Nutritional Benefits	High in vitamin C, low in calories
Culinary Uses	Eaten fresh, in salads, and as a snack
Harvesting Season	Late fall to winter
Growing Condition	Thrives in warm, sunny climates

Fun Facts:

• Clementines are often called “Christmas oranges” because they are typically in season during the winter holidays.
• They are nearly seedless, making them popular for children’s snacks.

28. Blood Orange

Blood oranges are orange with a distinctive deep red color, native to the Mediterranean region. They have a sweet-tart flavor with hints of raspberry.

Key Benefits	Details
Scientific Name	Citrus sinensis
Nutritional Benefits	High in vitamin C and anthocyanins (antioxidants)
Culinary Uses	Eaten fresh in salads, desserts, and as a juice ingredient
Harvesting Season	Winter to early spring
Growing Condition	Prefers warm, Mediterranean climates with well-drained soil

Fun Facts:

• The red color in blood oranges comes from anthocyanins, rare in citrus fruits.
• Blood oranges are often used to make colorful, tangy cocktails.

29. Limequat

Limequat is a hybrid citrus fruit, a cross between a key lime and a kumquat. It is small, oval-shaped, and has a tart, acidic flavor with an edible rind.

Key Benefits	Details
Scientific Name	Citrus japonica × Citrus aurantiifolia
Nutritional Benefits	High in vitamin C, aids in digestion
Culinary Uses	Eaten whole, in marmalades, and as a garnish
Harvesting Season	Winter to early spring
Growing Condition	Thrives in warm, sunny climates with well-drained soil

Fun Facts:

• Limequats are often used in cocktails and preserves due to their tart flavor.
• The entire fruit, including the peel, is edible and commonly enjoyed as a snack.

30. Mandelo

Mandelo is a citrus fruit that is a hybrid of a mandarin and a pomelo. It has a bright orange-yellow skin and a sweet, tangy flavor, and it is often used in salads and desserts.

Key Benefits	Details
Scientific Name	Citrus × paradisi × Citrus reticulata
Nutritional Benefits	High in vitamin C and fiber
Culinary Uses	Eaten fresh, in salads, and as a dessert ingredient
Harvesting Season	Winter to early spring
Growing Condition	Prefers warm, subtropical climates

Fun Facts:

• Mandelo is known for its thick, easy-to-peel skin, making it a convenient snack fruit.
• The fruit is often mistaken for a grapefruit due to its size and color.

31. Valencia Orange

Valencia oranges are a type of orange that originated in Spain and are best known for their juice content. They have a thin, bright orange skin and a sweet-tart flavor.

Key Benefits	Details
Scientific Name	Citrus sinensis
Nutritional Benefits	Rich in vitamin C, supports immune health
Culinary Uses	Primarily used for juice, also eaten fresh
Harvesting Season	Spring to summer
Growing Condition	Thrives in warm, sunny climates

Fun Facts:

• Valencia oranges are often referred to as the “King of Juice Oranges.”
• The fruit is unique in that it can grow two crops simultaneously: one that ripens in spring and another in summer.

32. Persian Lime

Persian lime, also known as Tahiti lime, is a small, seedless lime that is widely used in cooking and cocktails. It has a dark green skin that turns yellow as it ripens and a tart, juicy flavor.

Key Benefits	Details
Scientific Name	Citrus × latifolia
Nutritional Benefits	High in vitamin C, supports heart health
Culinary Uses	Used in beverages, dressings, and as a garnish
Harvesting Season	Summer to early fall
Growing Condition	Prefers warm, subtropical to tropical climates

Fun Facts:

• Persian limes are the most common variety of lime sold in grocery stores in the United States.
• The fruit is named after Persia (modern-day Iran), although it does not originate from there.

33. Sweet Lime

Sweet lime, also known as mosambi, is a citrus fruit that originated in India. It has a green to yellow skin and a mild, sweet flavor, making it popular in juices.

Key Benefits	Details
Scientific Name	Citrus limettioides
Nutritional Benefits	High in vitamin C, promotes hydration
Culinary Uses	Eaten fresh, in juices, and as a mild flavoring
Harvesting Season	Winter to early spring
Growing Condition	Prefers warm, subtropical climates with well-drained soil

Fun Facts:

• Sweet lime juice is a popular refreshment in India, particularly during the hot summer months.
• The fruit is often used in traditional medicine to treat dehydration and indigestion.

34. Bergamot Orange

Bergamot orange is a fragrant citrus fruit that originated in Southern Italy. It has a yellow-green color and a sour, slightly bitter taste, commonly used in perfumes and Earl Grey tea.

Key Benefits	Details
Scientific Name	Citrus bergamia
Nutritional Benefits	Contains antioxidants and polyphenols
Culinary Uses	Flavoring for tea, marmalades, and perfumes
Harvesting Season	Late fall to winter
Growing Condition	Requires a warm climate and well-drained soil

Fun Facts:

• Bergamot oil is a key ingredient in many perfumes.
• The fruit is primarily grown in the Calabria region of Italy.

35. Ponderosa Lemon

Ponderosa lemon is a large citrus fruit that originated in the United States. It has a thick, bumpy yellow rind and a sour, lemon-like flavor, though it is technically a hybrid between a lemon and a citron.

Key Benefits	Details
Scientific Name	Citrus × limon ‘Ponderosa’
Nutritional Benefits	High in vitamin C, it supports immune health
Culinary Uses	Used in cooking, especially in pies and lemonades
Harvesting Season	Year-round, with peak seasons in winter
Growing Condition	Prefers subtropical climates with well-drained soil

Fun Facts:

• Due to their large, showy fruit, Ponderosa lemons are often grown as ornamental trees.
• Despite their size, Ponderosa lemons taste similar to regular lemons but are much less juicy.

Conclusion

Who knew the world of citrus fruits was so vast and varied?

From the familiar lemons and oranges to the exotic yuzu and Buddha’s hand, we’ve explored a rainbow of tangy, sweet, and sometimes bizarre fruits. I hope this journey has sparked your curiosity to try some new citrus varieties.

Next time you’re at the grocery store or farmer’s market, why not pick up a citrus fruit you’ve never tried before? You might find a new favorite to add to your fruit bowl or culinary creations.

What was your most surprising discovery from this list? Have you tried any of these fruits?

I’d love to hear about your citrus adventures in the comments below!