any of the citrus we know and consume today can trace their lineage back to three wild parent species: the sour, thick-pithed citron; the juicy, sweet mandarin;, descended from a pomelo and a sweet orange (which is itself a hybrid of the pomelo and mandarin). Cross a pomelo with a tangerine instead, and the result is the sweet, red-orange TANGELO. One of the most diminutive citrus is the , a 2-inch, bell-shaped fruit that can be eaten out of hand, peel included. Another tiny citrus is the , a tart fruit particularly beloved in the Philippines, where it is used to add bracing acidity to dishes and to make refreshing drinks. The is a behemoth; the fruits can grow as heavy as 5 pounds. While petite KEY LIMES are named for the Florida Keys, most are grown in Mexico. LUMIA is sometimes called the “pear lemon” due to its oblong, long-necked shape. Much of the world’s supply of comes from Italy’s Calabria region; its floral, musky essential oils are best known for flavoring Earl Grey tea. There are many hybrid citrus beloved in Japanese cuisine: Two are the pebbly skinned, yellow YUZU and the tart green , both of which can be used to make ponzu sauce.
