Citrus

At NatureWorks Nursery on Maui, we carry many varieties of Grapefruit, Lemons, Mandarins, Tangerines, Tangelos, Pomelos and Limes.

Some of the varieties are described below.

See our full list of plants we offer.

Citrus Orange Blossom Natureworks Nursery Maui

Grapefruit

Grapefruit, Ruby Red – The Ruby Red grapefruit is named for its vibrant red flesh, which sets it apart from other varieties. It originated in Texas, and it quickly gained popularity for its appealing color and taste. Known for its sweet and tangy flavor profile, the Ruby Red grapefruit has a balance between sweetness and acidity, making it a versatile and enjoyable grapefruit. Ruby Red tree is low maintenance, drought tolerant and disease resistant. 

Grapefruit, Oro Blanco – Oro Blanco grapefruits are usually larger than a typical grapefruit. It is a cross between a sweet white grapefruit and a pomelo. The peel color is not the primary indicator of ripeness. The fruit has an aromatic, floral scent, and a delicate, sweet flavor with no acidic or bitter aftertaste. The flesh inside is typically seedless. Oro Blanco was developed in California, and it has gained popularity for its pleasant taste and versatility in various culinary applications.

Grapefruit, Flame – Flame grapefruit has a vibrant pink flesh and a smooth yellow rind with a pink blush. It is cherished for its juicy flesh and sweet and tangy flavor. The red pigmentation often indicates a slightly higher sugar content than traditional white grapefruit. It has a good balance of sweetness and tartness. It can add a zesty spark to salads and desserts. Fruits are seedless or have minimal seeds, enhancing their appeal for eating and juicing. It is also known as a Star Ruby or Flame Ruby.

Lemon

Lemon, Meyer – Meyer lemon is a hybrid between a lemon and a mandarin orange. This hybridization contributes to its sweeter, floral, and less acidic taste compared to regular lemons. The skin is smooth, thin, deep yellow-orange and often fragrant. Meyer lemons are prized in cooking due to their distinctive flavor and are commonly used in desserts, dressings, marinades, and various savory dishes.

Lemon, Pink Eureka – Also called “Pink Lemonade”, Pink Eureka has a bright yellow, smooth, and glossy skin and light pink flesh. It is a popular variety due to its reliable production and consistent fruit quality. Eureka lemons are generally seedless or contain very few seeds. The flavor is tart and acidic, making them suitable for various culinary uses. They are often used in cooking, baking, and for making lemonade.

Lime

Lime, Mexican – Mexican lime is also known as Key lime, Bartender’s lime, and West Indian lime. Trees are bushy, shrub-like, and the leaves are distinctively aromatic when crushed. The fruits have a thin, smooth, and yellow-green skin. Mexican limes are known for their intense, aromatic, and slightly sweeter taste than regular limes. They are often used in culinary applications especially in desserts such as Key lime pie. They also add a flavorful twist to beverages, dressings, and marinades.

Lime, Tahitian – Tahitian lime is also known as Persian lime, seedless lime, and Bears lime. The fruits are medium-sized with a glossy yellow-green skin. The taste is less acidic and milder than the more common Mexican/ Key limes. They are usually seedless, making them convenient for various culinary uses. Their juice is a common ingredient in cocktails, marinades, dressings, desserts, and savory dishes.

Lime, Sweet – Sweet limes are a cross between Mexican limes and sweet lemons. The fruits have the delicate, floral flavor of limes but without the intense acidic flavor. They can be eaten fresh, added to salads, juiced for limeade, cocktails, dressings or marinades. Additionally, Sweet limes are delicious cooked and made into chutneys, relishes, and jams. They are also great for dessert recipes where more sweetness is desired.

Lime, Limequat – The limequat (Citrus × floridana) is a cross between Key lime and kumquat. The fruit is small and round, resembling kumquat in size. Limequats have a thin, edible skin and a juicy flesh. The flavor is a unique combination of the tartness of Key limes and the sweetness of kumquats. The skin adds an extra dimension, providing a burst of refreshing citrus aroma. They are versatile and can be used in various culinary applications, such as preserves, marmalades, and a flavorful addition to beverages, dressings, and desserts.

Finger lime – Native to the rainforests of Australia, Finger lime (Citrus australasica) trees are relatively small, bushy and have elongated fruits. It is also known as “citrus caviar” as it has caviar-like vesicles. The vesicles burst open when the fruit is cut, resembling tiny pearls. The fruit varies in color including green, red, yellow, and brown to black, depending on the variety. The tiny juice-filled pearls have a distinctive lime-flavor, offering a burst of tanginess. Fruits are prized in culinary applications, especially as a garnish in gourmet dishes, salads, and seafood. The unique texture and flavor add a delightful element to both sweet and savory dishes.

Orange

Orange, Cara Cara Navel – Cara Cara oranges have a sweet and slightly tangy flavor, often described as more complex and less acidic than traditional Navel oranges. The skin is like other oranges, but what sets Cara Cara apart is its pink to red-hued flesh, which can vary in intensity. Fruits can be enjoyed fresh, sliced in salads, juiced, or used in various culinary applications. The vibrant color adds an appealing touch to dishes.

Orange, Washington Navel – Washington Navel Oranges are known for their sweet and mild flavor, making them a favorite for fresh consumption and juicing. The fruit is usually large, round, and has a prominent navel-like formation at the blossom end, which gives this variety its name. Typically, fruits are seedless or have very few seeds. The thick peel is easy to remove, and the segments separate easily, making them convenient for snacking.

Orange, Navel – Navel Oranges belong to the sweet orange category and have a distinctive navel-like formation at the blossom end, which is actually a second fruit embedded in the larger fruit. The thick skin is easy to peel and the fruit separates easily into segments. The taste is sweet and mildly tangy, making them popular for fresh consumption and juicing. Fruits are seedless or contain very few seeds, enhancing their appeal as a snack or for juicing.

Orange, Pink Eureka – Pink Eureka Orange is a variety of Eureka orange with a distinctive pink-colored flesh, which sets it apart from traditional Eureka oranges. Like Eureka oranges, Pink Eureka have a tangy and sweet flavor, making them suitable for fresh consumption and juicing. They are often seedless or contain very few seeds. Fruits can be used in various culinary applications, including salads, desserts, and beverages. The pink color adds a visually appealing touch to dishes.

Orange, Valencia – Valencia Oranges are a type of sweet orange known for their juiciness and suitability for making fresh orange juice. They have a balanced flavor profile, combining sweetness with a refreshing hint of tartness. Many cultivated varieties are seedless, making them convenient for eating and juicing. While Valencia Oranges are often enjoyed fresh, they are especially valued for juicing due to their high juice content and excellent flavor.

Mandarin, Tangerine, Tangelo and Buddha’s Hand

Mandarin, Fairchild LS – Fairchild mandarin originated from a cross of Clementine mandarin X Orlando tangelo. The fruit is medium-sized and has a thin, slightly pebbled rind. It is not as easy to peel and typically contains seeds, but the flesh is quite juicy and sweet. The Fairchild mandarin is known as “first of the season” because of its early harvest. The tree is vigorous and nearly thornless, with fruit that is held toward the outside of the tree.

Mandarin, Tango – Tango mandarin is a relatively new variety. The fruit is medium sized with a smooth, deep orange skin and is easy to peel. Tango mandarins are often praised for being exceptionally juicy. The balance of sweetness and acidity makes them a popular choice for fresh consumption. They are usually seedless and are enjoyed fresh, but their sweet and juicy characteristics also make them suitable for use in salads, desserts, and various other culinary applications.

Mandarin, Page – ‘Page’ mandarin (Citrus reticulata ‘Page’) is a cross between a Minneola tangelo and Clementine mandarin. It typically has a deep orange, smooth, and thin skin which is easy to peel. The fruit is easily distinguishable by its neck or “nipple” at the stem end. ‘Page’ mandarins are typically seedless and known for their balance of sweetness and acidity. The trees are relatively small, making them suitable for backyard orchards.

Mandarin, Yosemite Gold – Also called Yosemite Gold Tangerine, Yosemite Gold Mandarins are known for their pleasant citrus aroma and good balance of sweet and tangy flavor. The skin has a glossy appearance and is easy to peel. They are one of the largest mandarin varieties and bright orange when ripe. Fruits are seedless or contain very few seeds. They have a very sweet flavor balanced with mild acidity. 

Mandarin, Gold Nugget – The ‘Gold Nugget’ mandarin is medium-sized, round with a bumpy, textured skin. It has a bright orange color and is easy to peel. ‘Gold Nugget’ mandarins are known for their sweet and rich flavor. The fruits are usually seedless. These mandarins are great for eating fresh, juicing, or using in culinary applications where a sweet and tangy citrus flavor is desired.

Mandarin, Clem Nules – Citrus Nules clementine is also known as Clementine mandarin and is prized for its delicious and easily to peel fruit. Its medium-sized deep orange fruits are slightly flattened, featuring a smooth, thin skin. The flavor is a delightful blend of sweetness and tanginess, making it perfect for salads, snacks, and various culinary creations. Fragrant white blossoms not only enhance visual appeal but also fill the air with a delightful citrus aroma.

Tangelo, Minneola – Minneola Tangelo is a cross between a Duncan grapefruit and a Dancy tangerine, resulting in a distinct and flavorful citrus hybrid. Known for its sweet and tart taste, they often have a bold and zesty flavor. The grapefruit influence contributes a slight tanginess. The fruit is large and has a knob-like formation at the stem end, distinguishing it from other citrus varieties. They are seedless or have very few seeds, enhancing their appeal for eating and juicing.

Tangerine, Fairchild – Fairchild tangerine is a cross between Clementine mandarin and Orlando tangelo. The skin is thin, with a vibrant and glossy orange color and is slightly textured. It doesn’t peel as easily as some other tangerines especially in the earlier stages of ripeness. The flesh is bright orange, juicy and sweet and low in acidity. Fruits are seedless or contain minimal seeds and can be enjoyed fresh, juiced, or used in various culinary applications.

Tangerine, Honey – Honey tangerine is also known as Murcott or Honey Murcott. Fruits are small and have a flattened, oval shape. The skin is thin, bright orange with a pebbled texture. The rind is loosely attached to the juicy flesh and is very easy to peel. Fruits are seedless or contain only a few small seeds. As their name implies, honey tangerines are renowned for their exceptionally sweet and honey-like taste. They are often considered one of the sweetest citrus varieties.

Other

Buddha’s hand – Buddha’s hand (Citrus medica var. sarcodactylis) is a unique citrus known for its multiple finger-like yellow segments extending from a central base. The fruit is highly aromatic, emitting a strong, sweet citrus fragrance. It is typically seedless and lacks significant pulp. While not typically consumed in large quantities due to its lack of pulp, the zest of Buddha’s hand is used to flavor dishes, desserts, and beverages. It can also be candied or incorporated into marmalades and preserves.