That's why we really have to try them out specifically in our yard. Mind you, it can vary even within your yard. More mature trees produces juicer and better tasting fruits, so that means, a couple years of fruit tasting is not even sure. Along with this is that we don't exactly have the same weather pattern each year. But of course, we treat these reported descriptions as guidelines. For me there are a few major distinct tastes like Grapefruits, Lemons, Limes, Oranges, Blood oranges, kumquats, Calamondins, etc.
Now from within each group, sweetness, acidity, bitterness and tartness, mileage taste could vary on the exact specific area grown including the weather and soil, and how grown, including fertilizers, irrigation and all your vodoo rituals [more of the non-scientific part] or arts and unexplainable techniques.
Generally in our area, when the fruit matures towards the hotter days, towards May to September, the fruits are tastier and sweeter. Some varieties seem not to be affected by temperature, like the Oro Blancos, they retain their distinct sweetness (provided harvested at right time), when grown in the cooler coastal areas or in the hotter inland valleys. But the sister of Oro Blanco, Melogold, is strongly influenced by temperature. It never sweetens when it is harvested when the ripening stage falls on the coolest parts of the year here in the Northern California area.
Not only the tastes vary, but skin color as well. When the nights are really cooler in contrast to the daytime highs, the skin develops deeper colors, like the California oranges. The colors are deep orange but yet they are not ready for eating. In Florida with warmer nights, the same orange variety may still have green color on the skin but the fruits are ready for eating.
