Our Products

Cultivation

Growing citrus in greenhouses in New Jersey is uncharted territory. Our greenhouse in Florence is maintained at ideal temperature, humidity and light needed for the citrus trees. Continuous monitoring and learning allows us to offer some very unique citrus varieties.

Now Harvesting: Sudachi, Yuzu, Calamansi, Makrut Lime Leaves, Fresh Turmeric, Fresh Galangal

Coming soon: Limequats, Fukushu Kumquats, Mandarin quats

Citrus Blossoms Now Harvesting. Open for orders. The blossoms of any citrus offer the flavor profile of that particular citrus along with distinctive floral notes. A unique garnish with unexpected flavor.	Makrut Leaves Harvested: All year Makrut Limes Leaves are an essential ingredient in most Thai dishes. Their special aroma and flavor causes an unforgetable sensory experience.
Yuzu Now Shipping Green Yuzu! The citrus that holds a special place in Japanese culture and cuisine. It is used in a variety of culinary and non-culinary preparations. With its incredible fragrance and sour taste, the yuzu is priced for its rind and juice.	Limequats Harvested: Dec - Jan A hybrid between a sour lime and a kumquat. These small fruits have thin sweet rind with a tart flesh. Delicious when eaten whole or as a flavoring on any dish!
Hana Yuzu Harvested: Sept - Jan Small and pear shaped, this yuzu variety offers a thin soft rind along with the distinctive Yuzu flavor. A small production is maintained for some of our most discerning clients.	Sudachi Now Shipping! A favorite ingredient in Japanese cuisine, the Sudachi lends itself to a variety of preparations. it is often used to make Ponzu Sauce.
Red Fingerlimes Now Shipping! Red pearls inside these small citrus fruits pack more flavor than you would expect. Also known as citrus caviar, they add a dash of exotic to any dish.	Calamansi Harvested Sept - June The calamansi is an intrinsic part of the Filipino cuisine and culture. A thin sweet peel with a tart flesh characterizes this fruit which is used to flavor a variety of south asian dishes.
Fukushu Harvested: Dec-Mar Fukushu kumquats have a thin sweet rind with a mildly tart flesh making them excellent culinary ingredients.	Nagami Harvested: Jan - June Nagami Kumquats are small oval shaped citrus that grow in clusters. A sweet rind and tart flesh combine to make a delightful bite.
Turmeric Harvested: Sept - Dec Recognized for its color, this superfood has many culinary and medicinal applications. An important ingredient in Indian cuisine, this spice is shipped with its edible roots and leaves intact.	Galangal Harvested: Sept - Dec A traditional Thai spice. A little bit goes a long way. Stems and leaves make an excellent soup stock.

Catalog

We are proud to partner with other growers to be able to offer the full array of citrus varieties. Our partners are carefully selected to ensure that only the best quality is made available to discerning clientele.

Pomelo Available: Oct - Mar Pomelos, considered as the oldest variety of citrus in the world, come in a multiple flavor profiles. Easily segmented, they lend themselves to a large range of preparations.	Mandarinquats Available: Jan - Feb A cross between a mandarin and kumquat. Mandarinquats have a distinctive tear drop shape with a sweet, thin rind. A tart flesh makes it ideal for marmalades.
Finger limes Available: Jul - Dec In the world of citrus, it doesn't get more exotic than this. Also known as citrus caviar or caviar limes, these small fruit pack a punch of flavor in each little pearl they hold.	Etrogs Available: Sept- Feb What the Etrog lacks in juice, it makes up in a thick peel with distinctive aroma. The peel hold well for candied preparation while the flesh is extremely acidic.
Buddha's hand Available: Nov - Feb This unusual looking fruit has virtually no pulp or juice. Valued for its aromatic rind, it lends well for candied preparations	Bergamots Available: Jan - Feb A juicy acidic fruit with very few seeds, the bergamot peel has the distinctive flavor found in earl grey teas and your favorite perfume.

Creations

Our citrus undergoes magical transformations in the hands of chefs, bartenders, and other talented people. A beer finished on citrus has some very special notes and desserts flavored with citrus are heavenly.

We are pleased to present some of these creations from the best talents in the culinary world.

@tunafase Somen with Sudachi	@robrubba Calamansi Dessert
@ourcookquest Preserved Citrus	@thebentspoon Mixed Citrus Sorbet
@johnnysauch Yuzu Dessert	@mikebettscook Mousse with Yuzu

Our Products

Cultivation

Citrus Blossoms

Now Harvesting. Open for orders. The blossoms of any citrus offer the flavor profile of that particular citrus along with distinctive floral notes. A unique garnish with unexpected flavor.

Makrut Leaves

Harvested: All year Makrut Limes Leaves are an essential ingredient in most Thai dishes. Their special aroma and flavor causes an unforgetable sensory experience.

Yuzu

Now Shipping Green Yuzu! The citrus that holds a special place in Japanese culture and cuisine. It is used in a variety of culinary and non-culinary preparations. With its incredible fragrance and sour taste, the yuzu is priced for its rind and juice.

Limequats

Harvested: Dec - Jan A hybrid between a sour lime and a kumquat. These small fruits have thin sweet rind with a tart flesh. Delicious when eaten whole or as a flavoring on any dish!

Hana Yuzu

Harvested: Sept - Jan Small and pear shaped, this yuzu variety offers a thin soft rind along with the distinctive Yuzu flavor. A small production is maintained for some of our most discerning clients.

Sudachi

Now Shipping! A favorite ingredient in Japanese cuisine, the Sudachi lends itself to a variety of preparations. it is often used to make Ponzu Sauce.

Red Fingerlimes

Now Shipping! Red pearls inside these small citrus fruits pack more flavor than you would expect. Also known as citrus caviar, they add a dash of exotic to any dish.

Calamansi

Harvested Sept - June The calamansi is an intrinsic part of the Filipino cuisine and culture. A thin sweet peel with a tart flesh characterizes this fruit which is used to flavor a variety of south asian dishes.

Fukushu

Harvested: Dec-Mar Fukushu kumquats have a thin sweet rind with a mildly tart flesh making them excellent culinary ingredients.

Nagami

Harvested: Jan - June Nagami Kumquats are small oval shaped citrus that grow in clusters. A sweet rind and tart flesh combine to make a delightful bite.

Turmeric

Harvested: Sept - Dec Recognized for its color, this superfood has many culinary and medicinal applications. An important ingredient in Indian cuisine, this spice is shipped with its edible roots and leaves intact.

Galangal

Harvested: Sept - Dec A traditional Thai spice. A little bit goes a long way. Stems and leaves make an excellent soup stock.

Catalog

Pomelo

Available: Oct - Mar Pomelos, considered as the oldest variety of citrus in the world, come in a multiple flavor profiles. Easily segmented, they lend themselves to a large range of preparations.

Mandarinquats

Available: Jan - Feb A cross between a mandarin and kumquat. Mandarinquats have a distinctive tear drop shape with a sweet, thin rind. A tart flesh makes it ideal for marmalades.

Finger limes

Available: Jul - Dec In the world of citrus, it doesn't get more exotic than this. Also known as citrus caviar or caviar limes, these small fruit pack a punch of flavor in each little pearl they hold.

Etrogs

Available: Sept- Feb What the Etrog lacks in juice, it makes up in a thick peel with distinctive aroma. The peel hold well for candied preparation while the flesh is extremely acidic.

Buddha's hand

Available: Nov - Feb This unusual looking fruit has virtually no pulp or juice. Valued for its aromatic rind, it lends well for candied preparations

Bergamots

Available: Jan - Feb A juicy acidic fruit with very few seeds, the bergamot peel has the distinctive flavor found in earl grey teas and your favorite perfume.

Creations

@tunafase

Somen with Sudachi

@robrubba

Calamansi Dessert

@ourcookquest

Preserved Citrus

@thebentspoon

Mixed Citrus Sorbet

@johnnysauch

Yuzu Dessert

@mikebettscook

Mousse with Yuzu

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