Rare Citrus Combo: High Vitamin C, Low Sugar

Citrus fruits are woven into our daily lives, from your morning OJ to the lime wedge on your favorite taco. But how much do you really know about them? Each fruit, whether it's a zesty lemon, a sweet clementine, or a tart grapefruit, carries a unique story and impact on our lives. Despite their everyday presence, citrus fruits made up just 14% of fruit production domestically in 2018. Let’s peel back the layers and explore their role in our health, environment, history and future.

In today’s issue:

• Early Adopters: Small dose citrus fruits

• Health: More than a sugary drink?

• Environment: Orange you glad about that

• History: Silk road or citrus road?

• Industry: Warmer climate means thirstier people

EARLY ADOPTERS

Early adopters gravitate to citrus fruits for their refreshing taste, high Vitamin C content, and efficient use of natural resources. However, many of the most popular varieties are packed with sugar, leading to blood sugar spikes. That’s why early adopters often prefer options best enjoyed in moderation, such as lemon or grapefruit. While their tart or sour flavor can be off-putting on its own, these fruits are great compliments to savory dishes and refreshing drinks, offering a flavorful yet sustainable way to boost Vitamin C intake. While raw fruit provides the most nutrients, many appreciate the convenience of its juiced form for its long shelf life and year-round availability.

HEALTH

More than a sugary drink?

Vitamin C plays a vital role in human health. It supports immune function, helps the body absorb iron from plant-based foods, and is essential for collagen production, which keeps skin, blood vessels, and connective tissues strong. When Vitamin C levels are low, the body becomes more vulnerable to fatigue & infections. That’s why even a small daily dose from citrus fruits can make a big difference in maintaining overall health.

Citrus fruits are made up of ~90% water, making for a refreshing food on warm summer days. But when it comes to micronutrients, they primarily shine in just one area: Vitamin C.

Among all the citrus varieties, only 6 micronutrients exceed 15% of the Daily Value per serving, as shown in the table below:

Is orange juice healthy?

At first glance, orange juice appears to be a nutritious choice. It’s rich in Vitamin C, full of antioxidants, and tastes refreshing. However, when you juice an orange, you remove fiber, a key component that slows digestion. Without it, the natural sugars are rapidly absorbed causing your body to process it more like soda than fruit.

Even juices labeled “with pulp” do little to help as they retain under 10% of the original fiber. On top of that, Vitamin C degrades quickly when exposed to air, heat, and light; most of which are required in commercial operations.

If you enjoy orange juice, choose cold-pressed or freshly squeezed varieties to retain more nutrients. The next best option is to avoid pasteurized varieties because it can reduce Vitamin C by up to 40% within just a few days, even when refrigerated. Better yet, eat the raw fruit or blend it into a smoothie to retain both the fiber and Vitamin C.

ENVIORNMENT

When it comes to the inputs required by the citrus fruit industry, you may be surprised to learn that the orange stands slightly above the rest. Orange trees can produce fruit for up to 60 years, which is longer than any other citrus variety. They also yield more pounds of fruit per tree, making them both efficient and widely favored.

Below is a breakdown of the resources needed to produce just 1 pound of each type of citrus fruit:

I’ve never heard of Yuzu, what is it?

Yuzu is a specialty citrus fruit gaining momentum in US restaurants. Its flavor is a blend of a lemon, grapefruit and mandarin and has grown in popularity since 2016. Despite this growing enthusiasm, fresh yuzu fruit cannot be imported because of agricultural regulations aimed at protecting the domestic citrus industry from new pests and diseases that yuzu trees are more tolerant of. This means yuzu can only be found in processed form and is often relegated to specialty markets and high-end restaurants. Even without regulations, yuzu trees produces only 15% of the yield compared to any other citrus tree. However, yuzu stands out for its nutrient density and low glycemic index. Similarly with lemons, limes and grapefruit, yuzu is great at controlling your blood sugar while providing a high amount of Vitamin C.

Yuzu is also a cold hardy crop. Unlike most citrus trees that suffer damage below 32°F, yuzu can tolerate temperatures down to 10°F, making it suitable for cooler climates where traditional citrus cannot thrive. These traits position yuzu not only as a nutritious specialty fruit but also as a promising candidate for expanding citrus cultivation into new geographic areas.

HISTORY

Silk road or citrus road?

You might be surprised to learn that nearly 75% of all citrus fruits can trace their roots to Asia. Their global journey wasn’t immediate, but rather unfolded gradually over centuries through trade routes, conquests, and cultural exchanges. Just like silk and spices, citrus fruits traveled slowly but surely across continents—changing climates, adapting to new regions, and capturing the palates of civilizations along the way.

Origins in Asia:

• Mandarin: China, 3000 BCE

• Orange: China & India, 2500 BCE

• Pomelo: China, Malaysia & Indonesia, 1000 BCE

• Lime: India, Malaysia & Indonesia, 1000 BCE

• Yuzu: China, 1000 BCE

• Tangerine: China, 200 BCE

• Lemon: China, India & Myanmar, 700 CE

• Kumquat: China, 1100 CE

Origins in the Americas:

• Grapefruit: Barbados, 1700 CE

Origins in Africa:

• Clementine: Algeria, 1910 CE

The age of citrus hybrids

As citrus fruits spread, people began experimenting—crossbreeding different varieties to create new flavors, better yields, and more adaptable plants. Citron, one of the oldest known citrus fruits from India, is the genetic ancestor of modern lemons and limes. Meanwhile, mandarins and pomelos gave rise to a host of popular hybrids, including oranges, tangerines, grapefruit, and clementines.

The only ancient citrus fruit that remained mostly untouched for centuries was the kumquat. Small, slow-growing, and less juicy, it was not ideal for commercial use. But in the 1900s, citrus breeders in the United States began developing kumquat hybrids for niche markets. These include:

• Calamondin (Kumquat × Mandarin)

• Limequat (Kumquat × Lime)

• Orangequat (Kumquat × Orange)

• Sunquat (Kumquat × Lemon)

These hybrids reflect both horticultural creativity and the lasting global fascination with citrus. From the ancient groves of Asia to experimental orchards in the Americas, the citrus story continues to evolve, one fruit at a time.

INDUSTRY

Warmer climate means thirstier people

As average annual temperatures continue to rise, consumers are increasingly turning to citrus fruits for a tasty way to stay hydrated. According to IndexBox, U.S. demand for citrus fruit is projected to grow 1.8% per year from 2024 through 2035.

Currently, most citrus production is concentrated in southern states like California and Florida. However, as demand grows and climate challenges like hurricanes and droughts become more frequent, we may begin to see citrus groves expanding into states farther north. These new regions could offer more stable conditions while helping to meet rising demand.

Fortunately, the U.S. already produces on average 65% of the citrus fruit it consumes. The table below shows how each type of citrus fruit contributes to that total.

TIGHT 5

• Grapefruit: earned its name because it grows in tight clusters that resemble grapes on a vine.

• 85%: of the oranges grown in the US are processed into juice.

• Key Limes: grow primarily in Florida where as Persian limes grow primarily in California.

• Citric Acid: makes up 6% of lemons and limes, making them effective for preserving food.

• Clementines: are considered kid-friendly thanks to their easy-to-peel skin.

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