“Getting to Know Citrus Fruits” is the sawdust-dry headline for an explainer in the January/February edition of Cook’s Country. But there’s something oddly compelling about this collection of tasting notes on everything from the semi-exotic Ugli Fruit to workaday Persian limes.

Like picking up an old hardbound Encyclopedia Britannica and just plowing through the data, reading this periodic table of citrus fruit has a certain kind of wonky sex appeal—it’s nerd catnip.

Blood oranges? “Winy and complex.” Meyer lemons? “Assertively acidic.” Key limes? “Earthy-floral.” The tasting notes are brief, but accompanied by the full-color fruit photos (whole and sliced), they pack a relatively hefty informational wallop.

And if you ever happen to need to know the difference between the taste profiles of tangelos and pummelos, Cook’s Country has you covered.

See more articles