Nature is serving up a vitamin-packed feast of citrus, just in time to help boost immunity for the colder months ahead.

Juicy, tangy and bursting with vitamin C, New Zealand-grown citrus fruit is now rolling into stores.

Citrus NZ Chair Ian Albers said new season limes are already in full swing and Satsuma mandarins will hit supermarket shelves this month, followed by lemons and grapefruit as we head into winter.

“New Zealand Navel oranges are renowned for having some of the best flavour in the world and will begin being harvested in Northland in July,” he said.

Limes are becoming more mainstream as our local supply increases so they will be great value for money.

Limes transition from green to yellow as they ripen - usually in July -  and the flavour is concentrated in the peel, so you can add their zest and juice to sweet or savoury dishes to ramp up the flavour.

“It’s such a versatile piece of fruit and a little goes a long way. In fact, if you microwave limes for 10 seconds before squeezing them, they produce twice as much juice,” Albers said.

Satsuma mandarins are a perennial favourite with Kiwi consumers.

These easy-peel, juicy, seedless orbs of goodness will be on the shelves from mid-April and are a good source of vitamin C and folate, and also contain vitamin B6, potassium and dietary fibre. Load up the school lunchboxes and keep a big bowl handy for snacks to keep everyone happy and healthy throughout autumn and winter.

“New Zealand grows seven or eight varieties of Satsumas, all of which originated in Japan,” Albers explains. “The mix of varieties come on stream at different times, allowing the season to extend into late July or early August.”

Nutritionally, citrus packs a big punch. One serve of citrus can provide up to 179 per cent of the recommended daily intake of vitamin C, an ideal choice for boosting immunity and overall health during the cooler autumn and winter months.

Citrus also contains anti-oxidants including flavonoids and carotenoids and has been used for centuries in traditional medicine to help aid digestion, immunity, asthma, skin, and eye health.

Albers said New Zealand’s two largest citrus-producing regions are Gisborne and Kerikeri. Smaller volumes are also grown in the Bay of Plenty and Hawke’s Bay.

“We are seeing some exceptional crops in Gisborne which is wonderful after Cyclone Gabrielle wreaked havoc on many citrus crops two years ago. Kiwi orchardists have shown incredible resilience in the face of adversity, so we’re encouraging people to get behind these businesses in 2025 and literally enjoy the fruits of their labour.”

In addition to grabbing and eating on the go, you can also juice citrus fruit, slice segments into salads, make ice-blocks, add zest to your favourite soups, baking or meals, and even cure seafood using lime and lemon juice.

For more inspiration on how to include more citrus in your diet this autumn, visit www.5aday.co.nz.