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Fresh, organic citrus is sweeter than sunshine — which helps on these gray winter days. You’ll find a variety of grapefruits, oranges, mandarins, tangerines, kumquats, lemons and limes at the co-op, all packed with vitamin C, folate, potassium and fiber to give your body a boost. Here are some tips to get the most out of citrus season.

What to Look for When Selecting Your Fruit

Pick firm fruit that has a smooth exterior and feels heavy for its size. If the peel is dry or slightly wrinkled, it’s still safe to eat, but it won’t be as juicy or tasty.

How to Experience the Full Flavor

The brightest, truest flavor comes out when the fruit is at room temperature. If you’ll be eating your fruit soon after purchase, store it on your counter until it’s time to enjoy. If you want it to last a bit longer, you can store it in the fridge, but take it out and let it come to room temperature when it’s time to eat it.

The Best Way to Peel and Segment Your Citrus

Using a small sharp or serrated knife, cut a slice off the top and bottom of the fruit through to the flesh.

Working from top to bottom and following the curve of the fruit, cut away a strip of skin and the white pith beneath it; continue this around the entire fruit.

Hold the fruit firmly over a bowl, noticing the white edges of the membranes separating the citrus sections. Slide your knife down one side of a segment, as close to the membrane as you can, cutting it from the skin, then do the same thing on the opposite side of the section, meeting at the bottom. Pull or slide out the section into the bowl and repeat these steps with the other citrus segments.