The Most Unique Citrus Fruits Are Grown In New Jersey
When you think of citrus, New Jersey might not be the first place that comes to mind. But thanks to Flavors by Bhumi, that’s changing. This grower has made it their mission to cultivate some of the world’s most incredible citrus varieties locally in the Garden State.
The name “Bhumi” comes from the Hindi word for “Mother Earth,” and it reflects the farm’s philosophy: let the land and its natural rhythms guide the fruit’s growth. Each harvest is an expression of care, patience, and respect for the soil. By growing these rare and extraordinary fruits, Flavors by Bhumi has brought the world of citrus closer to home—and made New Jersey a surprising new hub for exotic flavor.
What started as a quest to grow unique fruits has blossomed into a thriving farm beloved by chefs, food artisans, and curious home cooks alike. Their citrus is known not just for outstanding flavor, but also for its eye-catching looks. Finger limes filled with tiny, jewel-like pearls, or the alien-tentacled Buddha’s Hand citron, are conversation starters as much as they are culinary treasures. Especially in the fall, when their off-kilter appearance fits right in with the Halloween decorations.
Whether you’re looking to add an exotic garnish to a dish, a burst of flavor to a drink, or a centerpiece to a seasonal spread, Flavors by Bhumi’s offerings are as whimsical as they are delicious.
Citrus Varieties from Flavors by Bhumi
List does not reflect current availability or seasonality. To see what’s in stock right now, visit FreshDirect.
Buddha’s Hand Citron
With its finger-like tendrils, this citron looks like it belongs in a fantasy novel. While it has no pulp, its zest is powerfully fragrant with notes of lemon and lavender, making it a favorite for infusions and garnishes.
Finger Limes
Known as “citrus caviar,” finger limes contain tiny pearls of tart juice that burst on the tongue. Sprinkle them over seafood, salads, or desserts for a striking garnish.
Limequats
A hybrid of key lime and kumquat, limequats are bite-sized bursts of bittersweet citrus. Eat them whole, or use them to add zest to salads, preserves, and drinks.
Makrut Lime
Small, bumpy, and intensely aromatic, makrut limes are essential in Thai cuisine. Their zest and juice add sharp, fragrant brightness to curries, soups, and sauces..
Mandarinquats
A cross between mandarins and kumquats, these teardrop-shaped fruits are both sweet and tangy. Eat them whole, slice them into salads, or candy the peel for a treat.
Mango Oranges
Originally from Italy, Mango oranges combine sweetness with a gentle tartness. Their juicy flesh is excellent for snacking, juicing, or baking, while the zest adds a fragrant touch to both sweet and savory recipes.
Sweet Kumquats
These grape-sized gems are the sweetest of all kumquat varieties. Their edible rind makes them perfect for snacking whole, while their candy-like flavor shines in salads, sauces, or even as a glaze for roasted meats.
Pink Lemons
With green-and-yellow striped skin and a blush-pink interior, these lemons are as pretty as they are tasty. Their balanced tartness with a hint of grapefruit makes them ideal for desserts, drinks, or a citrusy lift to grilled fish.
Yuzu Citrus
Beloved in Japanese cooking, yuzu delivers a tart, floral flavor unlike any other citrus. Its zest and juice elevate everything from sauces and marinades to desserts and cocktails.
Yosemite Gold Mandarins
Large, sweet, juicy, and seedless, these mandarins are easy to peel and perfect for eating out of hand. Their versatility makes them a dream for salads, desserts, smoothies, or even glazes for savory dishes.
