Citrus Reimagined

Ripe is only one way to eat citrus.

These fruits mature for months on the tree, but their culinary window is far wider than you’d expect.

Back in 2009, we brought the first green Bergamots to London, recognising the culinary potential of their essential oils. Previously only used in the perfume industry, these were a revelation in the kitchen – their floral aroma ideal for marinades, infusions, and baking.

AN EPIPHANY IN AMALFI

A few summers later, in 2013, our founder Franco Fubini was visiting the Amalfi Coast and wandered into a citrus grove behind a restaurant.

He noticed unripe, green-skinned oranges and wondered, what if this early phase of growth held potential beyond just Bergamots?

He clipped a few off the trees and brought some back to London to share with Federico, our Chief Product Officer.

THE SPARK OF A NEW IDEA

When Franco and Federico tasted the green oranges, they quickly recognised their potential. Their brightness and complexity spoke not only of citrus in a new light, but of a seasonal moment.

What started as simple curiosity grew into a question: could we capture this early stage of citrus life in its own category?

The answer became Green Citrus, a celebration of flavour at its most expressive, and a new expression of seasonality.

GROWING GREEN

It took a trusted relationship and a grower driven by flavour to help us pioneer Green Citrus in London.

Carmelo in Scordia, Sicily, took that leap of faith with us and continues to do so to this day.

“We embarked on this journey together, almost as a shared experiment. It became an ongoing exploration of how to bring out the value in every stage of the fruit, even the earliest ones. For many, ‘green’ simply means ‘not ready’, and that’s exactly the prejudice we’re trying to overturn."

CARMELO

"Take the Green Cara Cara," Carmelo Continues. "This is a variety that’s already extraordinary when fully ripe, but even more surprising in its early stage. The texture is different, the taste is fresh and vibrant, with a restrained sweetness that lets the acidity shine through. It’s a fruit that doesn’t need to wait to be interesting."

FLAVOUR IN ITS RAW STATE

Picked weeks before full maturity, Green Citrus offers vibrant acidity and powerful essential oils.

Their zest intensely aromatic; their juice wildly bright and sharp.

Now gracing menus across our network, from London and Paris to Melbourne and New York, this early stage opens new creative possibilities, from infusions and dressings to desserts and drinks.

“The introduction into our kitchens, our lives, of unripe yet in some ways fully developed fruit further refines the seasons; it slices them into more subtle layers that give new complexity and meaning to our connection with nature and, in turn, the changing of the seasons.” Franco Fubini, In Search of the Perfect Peach.

Head to the app or our stores to discover Green Citrus, available for just a few weeks each season.

Part 2: An Interview with Carmelo on Pioneering Green Citrus, coming soon.