FROM THE PRCHARD TO YOUR TABLE
From the Algarve to consumers’ plates all over the world, 365 days a year.
From the Algarve to consumers’ tables all over the world, 365 days a year. It’s thanks to the large number of varieties of citrus fruits and the natural production conditions that it is possible for us to have this type of fruit to eat all year round. Depending on the location, our citrus fruits may reach your plate 24 hours after being picked.
The difference is in the flavour
Citrinos do Algarve, with their thin, brightly-coloured peel are extra juicy and sweet, making them unique and a symbol of excellence and quality. They have a tender, juicy pulp bursting with flavours.
DON’T JUDGE THE FRUIT BY ITS PEEL
On average, the size of Algarve orchards is under 10 hectares. Together with the frequent Mediterranean winds in the region, this characteristic means that our citrus fruits don’t have a “perfect” glossy peel, so often mistakenly valued by consumers. Aesthetic standards have nothing to do with flavour and so you should not judge the fruit by its peel, nor its skin defects. Inside is where perfection really lies.
ORANGE
The scientific name for the Orange is citrus sinensis. The most common oranges have a sweet, pleasant flavour but there are varieties with a bitter, acidic tang, which are used for manufacturing marmalades and essential oils. The minimum juice content of an orange varies between 30% and 35%. It is one of the Algarve’s most important productions, benefiting from fertile soils and a temperate climate, ideal for orange production.
CLEMENTINE
Clementines have a rounded, flattened shape and are sweet with a slightly acidic tang. Their colour varies between orange and bright orange, depending on the variety and they have a minimum juice content of around 40%. Their scientific name is citrus clementina (Latin).
TANGERINE
Tangerines boast an attractive colour, are bursting with flavour, seedless and easy to peel, and have won over more and more consumers. They are sweet with a slightly acidic tang and have a rounded, slightly flattened shape. The minimum juice content of citrus tangerina is 33%.
LEMON
Who can’t be without a lemon in the kitchen? Their acidic flavour makes them a versatile, faithful ally for preparing meals and juices. The scientific name is citrus limon and their colour varies from green to yellow. Depending on the variety, they have a 20% to 25% minimum juice content.
Utmost freshness and nutrition
From their peel to their pulp, citrus fruits are powerful antioxidants.
Citrus fruits have huge benefits for the immune system and for cardiovascular health. They are an indispensable ally in a healthy diet!
Oranges are on the Food Wheel and are recognised for their abundance of vitamin C. This fruit is rich in water, vitamins, minerals, simple carbohydrates and dietary fibre. Rich in beta-carotene and pectin, they boost the absorption of iron from food and help to combat bad cholesterol. There are studies that indicate that drinking one glass of juice a day helps to reduce the risk of a stroke.
How should I store them?
Citrus fruits can be stored for two months if maintained chilled, preferably at 10 degrees (50ºF), in the drawer of the refrigerator. Another way of storing them is separately in a cool place, so that they don’t touch each other.
