CITRUS FRUITS
CHARACTERISTICS
76. Fruits that contain citric acid are grouped together and are known as CITRUS FRUITS. All of these are similar in structure, although they differ in size, as will be observed from Fig. 4. Here the citrus fruits most commonly used are illustrated, the large one in the center being a grapefruit; the two to the left, oranges; the two to the right, lemons; and the two in the front, tangerines.
All varieties of these fruits are tropical or semitropical and are shipped to the North in boxes that contain various numbers, the number that can be packed in a box depending on the size of the fruit. The south, southeastern, and western parts of the United States supply practically all of these fruits that are found in the northern markets. They stand storage well and keep for long periods of time if they are packed before they are too ripe. These characteristics, together with the fact that they are at their prime at different times in different localities, make it possible to market such fruits during the entire year, although they are much better at certain seasons than at others.
77. The majority of citrus fruits contain a fair amount of sugar and a great deal of water; consequently, they are very juicy and refreshing. A few of them, however, such as lemons and limes, contain very little sugar and considerable acid and are therefore extremely sour. In the use of such varieties, sugar must be added to make them palatable.
The greatest use made of citrus fruits is that of serving them raw. However, they are also used in the making of marmalades, conserves, and such confections as candied fruits. Then, too, the juice of a number of them, such as lemons, oranges, and limes, makes very refreshing beverages, so these varieties are much used for this purpose.