Citrus is often reduced to a short list of household staples: lemon, lime, orange and grapefruit. But a guide from Tasting Table turns attention to 14 varieties that are far less familiar to many American shoppers.
The collection is a prompt to look beyond the expected when ordering dessert, browsing a market or speaking with a restaurant kitchen. Less common citrus can bring different aromas, levels of acidity and culinary possibilities to the table, making it a natural subject for cooks and diners who enjoy ingredient-led food.
For visitors and residents in Montenegro, the guide offers a useful lens for exploring seasonal produce rather than a checklist of fruits to find locally. Ask market sellers what is in season, or look for menus that make thoughtful use of citrus in fish dishes, salads, pastries and preserves.
The appeal lies in approaching a familiar food family with more curiosity. Whether encountered in a restaurant dish or simply read about before a market visit, unusual citrus varieties can make everyday cooking and dining feel more expansive.