Commonly known as 'The blood orange of Sicily', Arancia Rossa di Sicilia is grown in the fertile lands spread out below the Mount Etna volcano. During ripening, due to a significant diurnal temperature variation in the area, the oranges produce high levels of crimson colored pigments called anthocyanins which give this orange its distinctive color.

Sicilian red oranges are available in three different varieties: Tarocco, Moro, and Sanguinello. Even though Sicilian red oranges are characterized by their acidic fruitiness and may be quite tart, studies have proven that the consumption of blood oranges protects our DNA from oxidative damage and may reduce the risk of cardio vascular diseases. 

Grown on the fertile banks of the Verdura, Magazzolo and Platani rivers, the Sicilian oranges of Ribera are available in three different varieties: Brasiliano, Washington Navel, and Navelina. During ripening, the uniformly orange color of these fruits turns reddish and when sliced, Arancia di Ribera is easily recognized by its internal navel which is even more pronounced in the Brasiliano and Washington Navel varieties.

Particularly sweet and juicy, Ribera oranges are often used for making healthy juices and smoothies or they can add an interesting twist to a number of traditional and modern Sicilian dishes: from risotto with scallops, orange marinated salmon, cod carpaccio, sausages in orange sauce, duck à l'orange with Trapanese couscous to Aranzada, a type of orange zest and almond brittle.

The intensive cultivation of lemon trees on Sicily was started by the Jesuits who were expert farmers and can be traced back to the 17th century. Today, more than 50% of all Italian citruses are produced on the island.

Named after its province of origin, Limone di Siracusa refers to the fresh fruit of the Femminello Siracusano cultivar and derived ecotypes. These lemons are harvested year round and depending on the ripening period, they are available in following varieties: Primofiore (lit. first flower) which matures from October to March, Bianchetto or Maiolino which are spring lemons maturing from April to June, and Verdello or summer lemon which matures from July to September. 

Limone dell'Etna is a term referring to lemons that are grown along the Etna coastal strip, between the Alcantara river and the northern parts of Catania. The lemons are divided into two cultivars – Femminello and Monachello. The Femminello is harvested in winter, spring, or summer.

It has an elliptical shape and the flesh color ranges from light green to light yellow or lemon yellow. The Monachello variety is also harvested in winter, spring, or summer, and the shape is elliptical, ovoid, or spheroidal. These lemons are rich in essential oils of high aromatic quality, which can be attributed to the fact that they are grown in an environment with a specific volcanic soil and climate.