Meyer lemons have a thinner, smoother, and deeper yellow-orange peel compared with typical lemons. Mix the less-acidic juice with fruity olive oil, a squeeze of honey, and a dash of salt to dress salads. Slide thin Meyer lemon slices underneath turkey or chicken breast, or stuff wedges in the poultry cavity with parsley and onion.   

Blood orange juice, slightly sweeter than that of regular oranges, adds a gorgeous ruby hue to drinks, dressings, and sauces. Squeeze it in a champagne flute, drop in a sugar cube, and top off with bubbly for a festive mimosa. Toss diced sections with salad greens, cubed avocado, and a poppy-seed dressing.

Kumquats’ sweet-tart flesh and delicate peel can be eaten together, offering fiber and disease-fighting compounds. Finely chop whole kumquats and add to blueberry-pancake or banana-bread batter. Top waffles with pure maple syrup simmered with minced kumquat and a dash of orange juice. 

Ugli fruit, also called uniq fruit, ranges in color from yellow to lime green (all colors are ripe). Believed to be a cross between a grapefruit and orange or tangerine, the ugli has a thick, lumpy exterior that hides much bigger, juicier, and less bitter sections than grapefruit. Halve and scoop out, or peel and enjoy succulent wedges.

Buddha’s hand contains no flesh; all peel and pith, it’s a wonderful substitute for lemon zest. Mince and then sauté it in olive oil with shallots to sprinkle over fish, chicken, or vegetables. To make citron candy, cook slices in simple syrup to 230 degrees (use a candy thermometer); remove and toss with superfine sugar. For a striking centerpiece, surroundwith fresh bay leaves, star anise, and votive candles.