You’ll recognize this tangerine-meets-grapefruit hybrid by its outie, which (bonus!) makes it easy to peel. Also known as honeybells or Minneolas, tangelos yield loads of juice for marinades. Or you can use the zest to flavor baked goods.
About the size of an olive and just as snackable, kumquats have a sweet rind and a sour center. You can snack on them whole (though you might want to spit out the seeds), chop them up for chutney, or candy them.
This crazy-looking fruit resembles a bunch of fingers (hence the name). It’s almost entirely rind and pith, which makes it great for anything that needs a lot of zest, like risottos or cocktails.
This Australian citrus has grown into a full-blown food fad. It’s shaped like a tiny cucumber, but inside are little juice-filled pearls. Serve them on oysters, if you’re feeling fancy, or add to a salad dressing.
The love child of a lemon and a mandarin orange, this baby is sweeter than your standard lemon and super juicy. Use it in lemonade (you won’t have to add as much sugar) or lemon curd.
Cara Cara Orange
It looks like a navel orange on the outside, but the inside is seedless…and pink! It’s also really sweet and really juicy, but with low acidity. Pair with a spinach-and-feta salad.