Citrus fruits include lemons, limes, clementines, oranges, grapefruits, kumquats, mandarin oranges, minneolas, pomelos, satsumas, uglis, tangelos and tangerines. These fruits all have a high acidic content within them.
The high acidic content is indicative of the vitamin C that is present in all citrus fruits. Vitamin C, in combination with the strong flavonoids and antioxidants in the fruit, help make citrus fruits a beneficial addition to a healthy diet. According to the Dairy Council of California, these beneficial properties boost the immune system, help to reduce bad cholesterol and have the potential to help reduce cancer causing agents in the body, such as free-radicals. The Vitamin C that is present in citrus fruits also helps with the absorption of iron into the body by binding with it to make it more digestible.
Once picked, citrus fruits have a long shelf-life. They can be left at room temperature for one to two weeks, and in a crisping drawer of a refrigerator can last between six to eight weeks. They also work as a natural preservative to other fruits and food items, such as guacamole. When citrus fruits are squeezed onto other fruits, especially apples, the fruit will not brown as easily or quickly.