Grapefruit, Oro Blanco

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Available during the winter months.

The White Grapefruit interior and color can range from white to yellow and is seedless, sweet and juicy. The rind is smooth and yellow.  Their unique balance of sweetness and tang are what make grapefruit unique. This fruit contains no fat, no cholesterol, and no sodium and rich in vitamins A and C, which makes it an excellent choice of fruit for healthy fruit selection.

Grapefruit, Star Ruby

Grapefruit, Red Ruby

Available in the early fall and throughout the winter months.

Star Ruby grapefruit originated in Texas and is one of the best varieties of grapefruit available. The outer flesh of the Star Ruby grapefruit is smooth, thin and easy to peel. The Star Ruby grapefruit gets its name from the ruby red inner flesh that offers both a sweet flavor with mild tart undertones.

Grapefruit, Pumelo

Grapefruit, Pomelo

Available during the winter months.

Pomelo varies in size and color. Its peel is overwhelmingly thick with a cotton-textured pith. The skin is green when immature and transforms to yellow as it matures. Its flesh ranges in color tones from pale to rich rosé pink to translucent yellow. Pomelos are semi-acidic, giving them their sweet tart flavor and the best part is it contains only a few seeds.

Orange, Valencia

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Available in spring through summer.

Local Valencia orange is a large orange variety with a smooth and pebbled surface and a semi thick fragrant peel that is barely seeded flesh. Its flesh, when ripe, is exceptionally sweet, juicy and tender. Though the primary usage for this variety is for juicing, they are also used for fresh eating as well.

Orange, Navel

navel orange

Typically available winter through spring.

Local Navel orange is an universal orange variety. It has the trademark of a “belly button” at its stem end. This is one of the many easy-to-peel orange varieties with a translucent yellow orange flesh is perfectly segmented, seedless and rich with sweet juices.

Orange, Cara Cara Pink Navel


Season begins in January. The season of this special orange sweetie ends around the end of May.

Cara Cara oranges are an heirloom variety. The inner flesh boasts a vivid and rich deep salmon color. Offering succulent flavor, the gorgeous and sweet flesh is low acid and seedless. It tastes so good can one can agreed that the flavor reminisce a perfect blend of tangerine and grapefruit. Size varies from small and medium to large.

Orange, Moro Blood


Blood oranges are available in the winter and spring months.

Blood oranges are similar in taste and texture to a regular orange, but unlike traditional oranges, blood oranges aren’t available year round. The blood orange’s rough, orange-colored skin is often blushed red, with flesh color varying between fruit. Easy to peel and medium-size, they are usually seedless. Blood oranges are sweet-sour, and tend to be slightly less acidic than standard oranges.

Tangerine, Murcott


Murcott Tangerines are available from late August through November.  

The murcott tangerine can be distinguished from other varieties by its pebbled peel as it is not easy to peel and can bear a numerous amount of small seeds. Its golden orange skin is thin and fragrant and its flesh is bright orange, juicy and sweet. Because its flesh is packed with seeds, it is preferred as a juicing tangerine.

Tangerine, Pixie


Late season variety tangerine ripening from late February to May.

Pixie tangerine looks simply just like normal a tangerine. The most important trademark to distinguish it from most tangerines, is that this variety is always seedless. Fruits may vary in shape and size as well as texture and juiciness. They are shaped with flat bottoms and have a juicy to lean flesh. Their skin is pebbled and leathery with a fragrant. It is one of the easy-to-peel citrus varieties with sweet and aromatic flavor.

Mandarin, Page

Mandarine, Page

Available late winter into spring.

Page Mandarin is a cross between the Minneola tangelo and the Clementine mandarin. Its rind is deep reddish orange color and thin, which makes it easy to peel. The shiny, dark green leathery leaves compliment the abundance of early ripening small orange fruit. It is amazingly sweet and juicy with just enough juice dripping all over the place once you take a bite into it. Looks like a typical tangerine – orange skin, orange flesh, and best of all it is seedless. 

Mandarin, Sumo


Available late winter into spring.

The sumo variety is a large mandarin, with easy-to-peel skin, seedless, and extremely sweet with juicy flesh. It is a cross between an orange and a tangerine. It is the same size of an orange, with a characteristic neck on its stem end and bumpy and pale orange skin color.  Unique features such as its stem tip neck and bumpy skin that is easy to peel distinguish it from other mandarins. The entire fruit is seedless and it is extremely sweet and juicy. Gently squeeze the fruit, if it gives a little, it means it is at its optimum taste and ready to eat. It is al

Mandarin, Gold Nugget


Available spring through mid summer.

The golden nugget tangerine is an exceptional tangerine variety. It is roughly rounded in shape and exterior texture. Its skin is golden orange, aromatic and easy to peel. Its flesh is deep orange, tender, extremely sweet and always seedless.



Lime, Persian

Available year-round.

Limes are obvious in appearance as well as their flavor. They are petite, semi rounded to ovate in shape. Upon harvest, they have a green, thin, and porous peel, which, when zested releases floral aromatics. Taste wise, they are juicy and tart with a sour bite. When fully mature Limes become yellow, similar to the color of lemons. The entire fruit is used for culinary applications.

Lime, Calamondin


Available in the winter through spring season.  

Calamondin lime very much looks like a kumquat in size, shape and color. In tropical environments it may remain green when fully mature, but develops a rich orange color in most other climates. It has a very thin skin with five to ten seeds and seven to nine segments. It is extremely tart and acidic even when fully ripe and should not be eaten whole like a kumquat. Rather, it is usually only used as a juicing citrus.

Lime, Key

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 Available in the late summer into early winter.

Key limes resemble common limes but are generally smaller and more rounded. Their green skin is often blushed with yellow, a sign of ripeness. The thin peel is smooth, leathery and filled with sweet aromatic oils. The segmented, seed-bearing flesh contains a sweet-tart juice, a trademark that sets it apart from common limes.

Lime, Kaffir

kaffir limes

Available in spring with a peak season in fall.

Kaffir limes are unique in their shape, texture, fragrance and flavor. Their appearance is rounded bottom and conical stem end. The peel is rough, pebbled and filled with essential oils that give the lime its trademark aroma. The juice of the flesh is extremely tart and often bitter, thus it is seldom used in cooking.

Lime, Finger


Available fall through winter.

Commonly referred to as “caviar” lime. Their aromatic skin appears in tricolors and the flesh holds micro caviar-shaped that pop crisply in your mouth with a strong tart punch finish. The flavor is a lemon lime combination. Fruit pulp color intensifies during the last phase of fruit maturity. If you wish to get the strongest color possible from your fruit, harvest fully matured fruit.

Lemon, Yuzu

fresh green yuzu fruit

Yuzu limes are available late fall into spring.

Yuzu lime is stout and puffy spherical when mature. Its peel is thick, semi rough and fragrant. Its flesh contains numerous seeds consistent with the inner texture of its peel. The juice from Yuzu limes is highly acidic and tart. Its sweetness is in the oils of its rind.


lime sudachi

Available during the fall and winter months. 

Sudachi citrus i a Japanese variety that is similar to the Yuzu citrus. Yet Sudachi citrus has a soft outer skin that ripens from a green to golden yellow color and can be used any time during the ripening process. Sudachi  is small in size, has a juicy inner flesh and is more acidic than other citrus varieties. This citrus has a peppery lime flavor. It is a specialty of Tokushima Prefecture in Japan.

Meyer Lemon

Lemon, Choice

Available year-round, however intermittent gaps can occur.

Meyer lemons easily differentiate themselves from the common lemon with their shape, fragrance, color, skin and taste. Their coloring is a deep brilliant yellow. Their smooth semi-thin peel is fragrant and oily. Their flesh is low acid, aromatic, floral and sweet.


Lemon, Meyer

Available year-round.

One of the heavily utilized citruses as a flavoring agent in various forms. Its peel is semi-thick and laden with essential oils. The bright yellow thin outer layer of the peel is edible and used for multiple applications. When the peel is removed or zested it releases intense sweet citrus aromas. The flesh is translucent yellow and juicy when ripe. Its juice is highly acidic and tart.

Buddha Hand Citron

buddha hand citron

Available in the late fall into early winter. 

Buddha’s Hand citron produces a deep lemon yellow fruit that vary in shape and size. The fruit splits at the opposite end of the tree’s stem forming nonuniform segments that look alike witch fingers. The oily rind is powerfully fragrant and aromatic and utilized for its zesting properties. There are many different great ways to use this fruit. And the most common ways of using this fruit are to Zest, Infuse, Candy, and Decorate.


Citrus, Kumquats

Availability during the fall into the winter months. 

Kumquat ripen within a month from green to brilliant orange. Unlike citruses, the entire fruit is edible, except the few seeds buried in the flesh. The peel is where the true citrus sweetness lies in both aroma and flavor. The flesh offers a bold and juicy tart taste combination, which makes a great tart. Consider saving the seeds, as they are a source of natural pectin.


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Availability during the fall into the winter months. 

Mandarinquats are a cross between a mandarin and a kumquat. Mandarinquats are orange, bell-shaped fruit that is larger than a typical kumquat. The peel is very sweet and is eaten along with the tart flesh. They can be eaten whole, peel and tend to have many small seeds. Choose firm, bright orange fruit with no shrivel or soft spots. Cooked, they are delicious in sauces, purees, and preserves. Refrigerate for up to two weeks.

Seville Orange


Available in the winter months for a short period.

Seville oranges may smell like an orange, but it does not have the traditional orange virtues. Its skin is rough, thick and bumpy deep orange colored peel, making it hard to peel. It is sour, tart and sometime bitter. The thick peel contains fragrant essential oils and its flesh, when ripe is extremely juicy, which makes it an ideal marmalade because of their wonderful strong orange taste

Bergamot Orange

bergamot orange

Available in the winter months for a short period.

Bergamot sour oranges have a similar appearance of a lemon and can be mistaken as a larger size lemon in some cases. When cut open, they’re surprisingly juicy and the flavor is much sweeter than a regular lemon. Its flesh is very fragrant, acidic, bitter and tart making it unsuitable for raw eating. A common and popular way is by adding a few slices of bergamot into the Earl Grey tea to enhance the flavor profile. Other commonly used methods are either infusing and baking.

Kishu Mandarin


Available in the winter months for a short period.

Kishu Mandarin is one of the most delicious mandarins when harvested during peak season. Glossy orange in color, golf-ball sized, seedless, easy to peel and super juicy and sweet. It’s known to be a citrus candy because they’re so addicting and delicious that you can’t just eat one. The flesh is firm, meaty and fragrantly aromatic.

For information about seasonality and availability, please inquire with your VegiWorks’ Sales Representative for more details.

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