These sweet-tart gems may not be juicy, but they more than make up for it with their amazing flesh that holds a sweet floral aroma. They're popular in preserves and marmalade but can be candied whole or sliced thin and added to vinaigrettes. Or just pop them right into your mouth.
A cross between the beloved key lime and kumquat, these oval citrus fruit have a greenish yellow flesh that contains seeds. Much like kumquats, the fruit can be eaten whole or made into marmalade, but can also be pickled or juiced for a more nuanced lime flavor. Try them instead of kumquats in a simple sauce to dress up flourless chocolate cake.