Citrus varieties, which add vibrancy to fruit and vegetable shelves with their yellow and orange colors in winter, are full of life not only with their colors but also with their contents! So, are you ready to get to know citrus fruits a little closer to make more room for them in your kitchen?

Citrus fruits, also known as citrus, take their place in markets, greengrocers, and bazaars with many varieties during their growing season in winter. Each of these fruits, all belonging to the same family, attracts attention with their different appearances and characteristics. But did you know that citrus varieties, known for being rich in vitamin C, are actually much more than that?

1. WHAT IS CITRUS?

The word "narenciye" (citrus) is used to define the general term for citrus fruits belonging to the rue family. This name, which originated from Persian and passed into Turkish from Arabic, is formed by adding a plural suffix to the word "narang," which means bitter orange. This definition carries the same meaning as its other name in Turkish, "turunçgiller," which means "bitter orange type fruits."

2. WHAT ARE CITRUS FRUITS?

Citrus fruits - although they can also be yellow or green - are generally characterized by orange tones; they are juicy, strongly flavored, pulpy, with a segmented fruit part and a peel, and are winter fruits. This subfamily of rutaceae includes a total of 10 fruit varieties: orange, mandarin, grapefruit, lemon, pomelo (shaddock), kumquat, lime, bergamot, citron, and bitter orange.

2.1. WHAT ARE THE TYPES OF CITRUS? WHAT ARE THEIR CHARACTERISTICS?

Although some citrus fruits, in particular, resemble each other in appearance, they differ in certain aspects of taste and structure.

2.1.1. BITTER ORANGE

It is the main fruit type that forms the basis of the citrus fruit designation. In shape, it is very similar to a tangerine, and in volume, to an orange. However, its peel is thicker and rougher than an orange, and its taste is more bitter and sharp. Lemon, orange, and grapefruit were obtained by grafting this fruit.

2.1.2. ORANGE

It is a sweeter and milder flavored variety of bitter orange. It was obtained by hybridizing mandarin and pomelo, also known as Chinese grapefruit. It received the name "portakal," meaning "Portuguese fruit," because it first came to Turkey from Portugal.

2.1.3. MANDARIN

It is smaller, thinner-skinned, and sweeter compared to an orange.

2.1.4. LEMON

It emerged from the natural cross-pollination of bitter orange and citron. It stands out with its light yellow color, oval shape, firm-thin peel, and intensely sour taste. It is the most widely used type of citrus.

2.1.5. GRAPEFRUIT

It is a hybrid species that emerged in Jamaica in the 18th century. It was created by crossing native sweet orange and pomelo fruit. It is the citrus fruit with the highest vitamin C content. It stands out with its red interior and intense sourness.

2.1.6. BERGAMOT

It is a type of citrus fruit that resembles a pear in shape, is green, and has a rough outer peel. Instead of being consumed directly as a raw food, it is mostly used for its essence.

2.1.7. LIME

Also known as key lime. It is smaller, sourer, and dark green than a lemon.

2.1.8. KUMQUAT

Also known as kamkat. It grows in East Asia, especially in China. Although plum-sized, it is orange like an orange, oval like a lemon, and has a sweet-sour flavor.

2.1.9. POMELO

It is the largest-fruited member of the citrus family. Its weight can reach up to 2 kilograms depending on growing conditions. The outside is green-yellow, and the inside is red-pink. It is less acidic and sweeter than grapefruit.

2.1.10. CITRON

It resembles a bitter melon in terms of its peel structure and shape. Its exterior is yellow-green, and its peel is quite thick. It has a bitter-sour taste similar to grapefruit.

3. WHAT ARE THE CHARACTERISTICS OF CITRUS?

The most prominent common characteristic of citrus varieties is their high content of volatile fatty acids. Due to this characteristic, citrus fruits can emit a distinct scent even from their peels when uncut. These fruits, with their green, yellow, orange, and red tones, are widely and popularly consumed either alone or with different foods, thanks to their bitter-sour/sweet flavors. Although it varies from fruit to fruit, citrus fruits generally stand out with their juicy and pulpy structure. In addition, all of them have a multi-chambered structure inside. The greatest common point in the content of citrus fruits is their high amount of vitamin C.

4. WHAT ARE THE USES OF CITRUS?

The uses of citrus fruits vary from type to type due to their properties such as smell and taste. However, the uses of all citrus varieties can generally be considered as follows:

• Nutrition: It can be consumed raw, but it is also used in the production of fruit juice, sauces, jams, marmalades, desserts, etc.

• Food industry: It is used as a natural flavoring, coloring, and fiber source.

• Cosmetic industry: It is used for its essences in scented products such as perfumes, colognes, deodorants; and in skincare products, usually because they are a source of citric acid. In skin and hair cleansers, both properties are utilized.

• Pharmacology: Both their vitamins and other components, as well as their volatile oils, are used in the production of medicines and supplement products.

• Cleaning industry: Thanks to the stain-removing properties of the citric acid they contain and the pleasant scent of their volatile oils, they are used in cleaning products.

5. WHAT SUBSTANCES DO CITRUS FRUITS CONTAIN?

All citrus varieties are rich in vitamin C, as well as other vitamins and antioxidants; they also have a rich content of water, sugar, minerals, and dietary fiber. While almost all citrus fruits contain the same types of vitamins and minerals, the proportions of these components can vary from type to type.

You can examine which components generally provide the benefits of citrus fruits in the table below:

6. HOW ARE CITRUS FRUITS CONSUMED?

To benefit from both the juice and pulp of citrus fruits, especially sweet varieties like oranges and mandarins, you can consume them raw by simply peeling them. You can also use these fruits in making juices, desserts, and teas. Due to their high acidity, lemons, grapefruits, and limes are harder to consume directly, but you can squeeze them into your fruit juices or cocktail drinks. You can use the pulp and peels of these fruits in making jams and marmalades. In addition, you can grate the peels to use as a flavoring and decorative element in your recipes, or you can dry them with their pulp and brew them as tea.

7. HOW MUCH CITRUS SHOULD BE CONSUMED?

The consumption of citrus fruits is generally not strictly limited to specific quantities. However, consuming these fruits within a limit of one to five per day, depending on their acidity levels, ensures more ideal consumption. Otherwise, the citric acid contained in the fruits may cause problems such as heartburn.

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