All citrus provides a pop of acid to brighten your dishes.

Go beyond traditional varieties: Try Meyer lemons or blood oranges.

Citrus zest adds another layer of flavor, just avoid the bitter white pith.

When fruit is abundant, make marmalade, candied peels and preserved lemons.

Don’t overlook “sour” oranges, they make great marinades and orangeade.

See ediblephoenix.com/citrus for recipes.