How to Choose: Ripe grapefruit and oranges are plump, firm, and heavy for their size, with shiny, finely textured skin. Clementines should have a deep orange, glossy, thin peel that sometimes seems loose; avoid clementines that feel hollow or dented. Lemons should be firm and heavy for their size with skin that is smooth, not pitted.

How to Store: Grapefruit, oranges, and lemons can be left out at room temperature but last longest when wrapped in a plastic bag and stored in the refrigerator’s vegetable drawer. Clementines are best kept in the refrigerator or a cool, dry spot in a mesh bag or a basket so air can circulate around them. (Plastic bags can make them moldy.)

Shelf Life: Grapefruit and oranges can be stored at room temperature for a day or two and in the refrigerator for up to 2 weeks. Lemons can last 2 weeks at room temperature and 3 weeks in the refrigerator. Clementines left at room temperature should be eaten within 4 to 5 days; when refrigerated, they will last a week.

Best Uses: Citrus juice and zest can enliven all types of sweet and savory dishes. They can also be used in jellies, sorbets, and ice creams. Grapefruit, oranges, and clementines are delicious eaten out of hand, of course. Or try broiling them: Sprinkle the unpeeled fruit halves with brown sugar, then broil until the sugar is melted.