Photos: What to buy, what to skip this citrus season
Keep or toss? You might ask yourself that if you cut into this Daisy SL mandarin. This condition -- granulation -- is most common at the end of a variety’s season, when the juice vesicles dry out, starting at the top (stem end) of the fruit. Typically, that would be a sign that this fruit is past its prime. In fact, this Daisy SL was a good eat below the granulated part.
What follows is a look at citrus season at Southern California farmers markets. Market Watch columnist David Karp helps you figure out what’s hitting its peak, and what might be past its prime. (David Karp / For The Times)
Perfect at this time: Nagami kumquats grown by Hassan Glamlouch of the Grove in Riverside, at the Santa Monica Organic farmers market. (David Karp / For The Times)
Still excellent: Nagami kumquats grown by Bernard Ranches of Riverside and Valley Center, at the Hollywood farmers market. (David Karp / For The Times)
Very good, but naturally low in acidity. Pixie mandarins grown by Jeanne Stehly of Sycamore Hill Ranch, in Fillmore, at the Santa Monica Organic farmers market. (David Karp / For The Times)
Still good: Chandler pummelos grown by Laura Ramirez of J.J.’s Lone Daughter Ranch in Redlands, at the
Prime season from Southern
In prime season form Ojai: Pixie mandarins grown by Tony Thacher of Friend’s Ranch in Ojai, at the Hollywood farmers market. (David Karp / For The Times)
Still good: Bearss limes grown by Laura Ramirez of J.J.’s Lone Daughter Ranch in Redlands, at the
Getting to the end of the season in the Central Valley but still looking and tasting good: Meyer lemons grown by Arnett Farms in Fresno, at the Hollywood farmers market. (David Karp / For The Times)
Move on: Satsuma mandarins, many of them puffy and overmature, grown by Ken Lee in Orosi, at the Hollywood farmers market. (David Karp / For The Times)
A good choice in March: These Gold Nugget mandarins grown by Arnett Farms in
Move on: Fairchild mandarins grown by Arnett Farms in Fresno, at the Hollywood farmers market. They still look in acceptable condition and taste OK, but there are better mandarin varieties available at this time. (David Karp / For The Times)
Watch that nose: Cocktail “grapefruit” (actually a pummelo-mandarin hybrid) with prominent creasing and a “sheepnose,” not a good sign for a high-quality fruit; at the Santa Monica Organic farmers market. (David Karp / For The Times)
Late season, a bit low in acidity, but still good: samples of Fremont mandarins grown by Garcia Organic Farm in De Luz, at the Santa Monica Organic farmers market. (David Karp / For The Times)
Prime season from Southern
Still in good condition from Ojai: Tahoe Gold mandarins (originally known as TDE3, it is a hybrid of Temple tangor and Dancy and Encore mandarins) grown by Tony Thacher of Friend’s Ranch in Ojai, at the Hollywood farmers market. (David Karp / For The Times)
Very sweet and still good:
Rather soft but still potentially good: Cocktail “grapefruit” (actually a pummelo and mandarin hybrid) grown by Garcia Organic Farm in De Luz, at the Santa Monica Organic farmers market. (David Karp / For The Times)
Most Moro blood oranges grown in Southern California are still good, but those from the San Joaquin Valley have developed off flavors by now. Moro blood oranges grown by Garcia Organic Farm in De Luz (
Prime season if they’re from Southern California and the San Joaquin Valley (pretty much past season if from the desert):
Jeanne Stehly of Sycamore Hill Ranch, from Fillmore, points to her Pixie mandarins, at the Santa Monica Organic farmers market. She just started bringing this variety; the fruits are very good and naturally low in acidity. (David Karp / For The Times)
Sectoral chimera, a mutation of Fremont mandarin grown by Garcia Organic Farm in De Luz, at the Santa Monica Organic farmers market. (David Karp / For The Times)
A good choice, for fruit from both the San Joaquin Valley and Southern California: Samples of W. Murcott Afourer mandarins grown by Regier Farms in Dinuba, at the
Page mandarins grown by Garcia Organic Farm in De Luz (
A definite maybe: Most Moro blood oranges grown in Southern California are still good, but those from the San Joaquin Valley have developed off flavors by now. The Moro blood oranges grown by Jeanne Stehly of Sycamore Hill Ranch, in
