Meyer Lemon - This fruit is thought to be a cross between a lemon and a mandarin orange. Offering a burst of lemon flavour without the acidic bite, Meyer lemon juice and zest taste delicious in dressings. You can also add slices of Meyer lemons to your salad - their skin doesn't have the bitter white pith usually found in lemons so you can eat the whole thing! Oh, and the name refers to Frank Nicholas Meyer who brought the fruit to America from China in the 20th century, in case you were wondering.

Pomelo - The king of the citrus fruit kingdom - pomelos are sweet, mild, juicy and packed with vitamin C, iron, fiber and protein. Choose those that are relatively firm and seem heavy for their size – this means that they’ll be extra juicy! Store in the refrigerator, or freeze their juice and zest for later use.

Kumquat - This fruit closely resembles an orange, but is much smaller and ovular. They have a sweet edible peel and a sour tangy center, so are often eaten raw and whole. They are rich in Vitamin C and are great for pickling and marmalades. Toss a few on your salad, or grate the rind into a dressing for a sweeter taste!

Blood Orange - This citrus fruit has a crimson-coloured flesh with an orange rind. Blood oranges get their vibrant red flesh from a pigment called anthocyanin. They have a tangy flavour with a hint of raspberry. Rich in vitamin C, calcium, vitamin A and antioxidants, these oranges are great in fresh fruit salsas, in salads or with proteins like chicken and fish.

Key Lime - These limes are small in size, with a yellowish-greenish exterior and tart tasting interior. They are aromatic and juicier than regular limes. Famous for their use in key lime pies, these limes can also be grated and juiced for savoury cooking. Their zest and juice are perfect for marinades, cocktails and baking.