Citrus fruit: with this name according to the current definition the following are distinguished, trees that bear acid fruit, such us oranges, mandarines, lemons and citrus's.
In the commom language the definition "citrus" is used both for trees and their fruit.
The Orange is an excellent dessert fruit, rich in vitamin C and P, calcium and phosphates.
The covering peel preserves theclealiness and makes the consumption very hygienic.
Cooked with sugar together with bitter oranges they make a very good marmelade.
Orange juice can be consumed fresh or as a soft drink prepared industrially.
The dried peel or otherwise prepared is used in patisserie. It supply's an essential oil required by distillers, perfumery's and pharmacies: peel essence.
Oranges are differentiated in two varieties: bloody and blonde.
The foremost are Tarot, Sanguinello (Bloody) and Moro. The latter are Navelina, Oval and Valencia.
Tarot: mature from December to February, has a spheroidal stretched shape with a very developed lobe.
The peel is compact, thin, with not very developed blistering, shaded red colour when mature.

Tarot gallo: mature from February to April (depending on the area), is of ovoidal shape with a characteristic: pistil of a remarkable dimension, that guarantees the fruit a major freshness and time in the planet. Very fine peel, of orange colour with red shade colouring.

Tarot nucellare: matures at the beginnig of December (in some areas maybe a little earlier), has a spheroidal shape a little crushed at the poles. It is a typical table orange with a slightly acid flavour and easy to peel. The peel has an average thickness and a very faint colour.
Moro: matures from December to January (also February in a few areas), has a similar shape to the bloody orange, but a little chunky. The peel has a medium fine grain, orange colour with spots or red wine veins.
Bloody Orange (Sanguinello): matures in February, but stays on the plant until April. The elongated shape is crushed at the lower end. Compact peel, clear yellow tinged red on one side.

Navelina: matures from October to December, but can resist longer on the plant, by increasing its degree of sugar. Its peel is of a medium fine grain and its colour, depending on the maturation, varies from a faint yellow to an intense red.
Oval: matures in April, it has a stretched oval shape, golden peel with a fine or medium grain.

Valencia: matures in May, it has a spheroidal shape, pale red peel with a generally thick and rough peel.
Lemon is used principally in cookery to give a tone to certain dishes (e.g. Fish end seafood) and to flavour the intermediate dishes.
In different industries (distillers, patisserie's, soft drink) its properties are very much exploited.
From a medical point of view the lemon is without doubt very precious. It is a very good anti-scorbutic, for wich individuals with a deprived diet or with a lack of fresh food can't to without. Taken in controlled quantities as a medicine it helps in rheumatism and in liver illnesses. It also possesses, anti-ematic, astringent, diuretic and refrishing properties.
In perfumery the use is the same as for the oranges.
With regards to the varieties of lemons the nomenclature is amongest the most confusing.
It concerns a flourishing species that, in particular enviromental conditions and depending on the variety it is capable to flower on different periods of the year.
The most cultivated varieties in Sicily are: the Femminello, the Monachello, the Verdello, the Interdonato, and the Lunario.
Femminello: is a beautiful lemon, with aromatic parfume, sour and bitter juice. This is an excellent variety, its characteristic is an intense lemon yellow colouring.
Monachello: can be found on the market between October nad March, not very juicy and not very acid, it has a light yellow colour and it has modest dimensions.
Verdello: it is obtained by crossing plant of a different varieties. The verdello has a round shape, small to medium dimensions, green peel, juicy pulp. The crop occurs from May to September.
Interdonato: derives from the cross breed between a lemon and a citrus it matures quickly (September-october). Very big and long in shape, the peel is smooth and shiny with a very fine grain.
Lunario: not very widespread, as it is compared to the common lemon and it is less productive and pool of citrus acid. It does not have a constant shape, as it varies with the enviroment and also from one years to another on the same tree.
The mandarin is also an excellent fruit for dessert, very rich in vitamins.
The use by distillery and perfume industries are practically the same as for the oranges and lemons.
The principal varieties of mandarins are: the Havana, the Ciaculli mandarin, the Clementine and the Monreal.
Havana apireno: has a rounded flat shape, very fine peel and a faint orange colour, dimensions small to medium, sweet and perfumed pulp.It is produced from December to February.
It charcateristic is that it is without seeds.
Havana Paternò: with a raised peak area, thick peel, juicy deep orange colour dimensions medium to large. Products from December to February.
Ciaculli Mandarin: product from Fabruary to April it is a high quality variety.Flat shaped, medium dimensions, delicate and sweet pulp.Unfortunately it is very sensitive to the environmental variations and its aspect, upon the same tree can vary from one year to another.
Clementine: is a hybrid obtained by the cross of the mandarin with a bitter orange. Without seeds, a particular that makes it of very high quality on the national and foreign markets. Its dimensions are very small, but its flavour is sweet and outstandingly appreciated.
Monreal: in 1941, Mr V. Monreal discovered a clone (implant) whose productivity was four times more than the the common clementines. Unfortunately the "Monreal"presents numerous seeds, that are not appreciated by consumers.