8 Citrus Fruits You Haven't Heard of—and How to Cook With Them

culled from:http://www.womenshealthmag.com/

 

Clementine

A relative of the tangerine, this small, sweet, and usually seedless variety of mandarin is best whole or in salads.

Finger Lime

This oblong Australian fruit earned the name "citrus caviar" for its pearl-like pulp filled with mouth-puckering juice. Its flesh is often used as a garnish.

Key Lime

Because it's smaller, juicier, and more acidic than other varieties, you'll find this "bartender's lime" used in libations as well as desserts.

Kumquat

Bite-size kumquats are meant to be eaten whole--the flesh is bitter, while the rind is surprisingly sweet--or can be used in jams, pies, and breads.

Meyer Lemon

Renowned for its less-acidic, sweeter-tasting flesh, this yellow beauty makes great lemonade, curds, and sorbets.

Tangelo

Known by the distinctive bump on its end, this cross between a tangerine and a grapefruit has loads of sweetly tart juice when you want to switch up your usual OJ.

Uniq Fruit

This pear-shaped Jamaican snack fruit is seedless and ridiculously juicy, with a flavor like a tangerine bathed in honey.

Yuzu

Although best known as an ingredient in Japanese ponzu sauce, this fruit's lemon-mandarin-tasting juice and zest are also good in pancake batter and pesto.