The Baker's Dozen, a social club for foodies who are friends, periodically gathers at the organic orchard of Helene and Robert Beck, who grow flavorful blood oranges, Minneolas, satsuma tangerines, Meyer lemons, kumquats, and Kaffir limes—plus sweet persimmons—that are highly sought after by California chefs.

At these informal potluck dinners in rural north San Diego County, tree fruits star in everything from salads to spritzers. Flavorful blood oranges, Meyer lemons, and other off-the-beaten-path citrus are terrific in sorbets and other desserts. Kumquats in pureed form can be used in cakes, tarts, and other pastry recipes. The fruit can also be diced up for salsas and incorporated into sauces to accompany grilled or roasted meats.