Every winter, Vincent Finazzo, the founder and owner of Riverwards Produce Market, buys citrus he can get his hands on to stock up both of his grocery store locations, writes Maddy Sweitzer-Lamme for Philadelphia Magazine. 

“There’s just something really lovely about a grocery store packed with citrus in the middle of the gray Philadelphia winter,” said Finazzo.

He stocked up on everything from high-quality navels, mandarins, and blood oranges, to less-common varieties like satsumas, sumos, yuzu, and pink lemons.

To him, part of what makes the citrus season so special is how quickly it ends.

“You have to know, when they’re gone, they’re gone,” said Finazzo.

The short-lived citrus season inspires specials from across the city, from cocktails to cakes, as savory dishes, as well.

Several menu items are being sought before citrus season runs out.

This includes the creamsicle cupcake from Dreamworld Bakes, which is being sold at Riverwards Market locations; grapefruit poppy at Machine Shop in East Passyunk; chili-marinated shrimp at Vernick Fish in Center City; grapefruit-pistachio tart at Cry Baby Pasta in Queen Village; and bergamot sorbet at Vetri Cucina in Midtown Village; among several others.

Read more about the critically important citrus season and the delicious menu specials it produces in Philadelphia Magazine.

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