Pro Citrus Network, Inc.

PCN had an amazing time celebrating 20 years last week—a milestone made possible by our incredible team. We’re deeply grateful to our loyal employees whose hard work and dedication brought us here. Thankful for the opportunities we’ve been given and the chance to grow together. We appreciate our industry business partners and the meaningful relationships we've built along the way. Above all, we feel extremely blessed and remain committed to being good stewards of all we've been entrusted with. Here’s to 20 years—and the exciting road ahead! 🎉

PCN's leadership brings a unique perspective to the table. Allan Dodge speaks to this himself, “Being a grower myself, I know most of the time sales and marketing are not well connected to the grower. And most growers, whether it’s this industry or other industries, are the last to get paid. So, getting them to understand what a grower has to endure, financially, whether it’s labor issues, water issues, or inflation, whatever it is. The mindset needs to be that the grower must survive. We have a few of our sales people partnered in growing so they fully understand what it takes and to be a good steward of what they’re given.”

Taste the flavors of the season with this fresh navel avocado salad. The perfect accompaniment to a protein of your choice. Ingredients:⁠ 4 oranges, sliced⁠ 2 avocados, sliced⁠ arugula⁠ ½ red onion⁠ ½ cup goat cheese, crumbled⁠ ¼ cup pistachios crushed⁠ ⁠ Balsamic Dressing⁠ 1 tbsp balsamic vinegar⁠ 1 tbsp olive oil⁠ 1 tbsp honey⁠ 1 tbsp mustard⁠ sea salt, to taste⁠ ⁠ Directions:⁠ 1. Plate a bed of arugula then place your oranges and avocados on top.⁠ 2. Add the onion, goat cheese, and crushed pistachios.⁠ 3. In a small jar, add all dressing ingredients and shake until well combined.⁠ 4. Pour over the salad and sprinkle a small amount of sea salt.⁠ 5. Serve immediately and enjoy!

Our team is off to Orlando for Southeast Produce Council's Southern Exposure conference. Make sure to stop by our booth #202! Allan Dodge, Jacquie Ediger, Matt Reel, Christine, Raymer, Kimberly Flores, Kyle Reeves, Nicholas Gonzalez, Jade Flores, Jennifer O'Brien

Candied citrus peels are the ultimate treat—perfect for snacking, baking, or gifting. Plus, they’re a zero-waste way to enjoy every part of the fruit! Ingredients: 2 large oranges 3 medium lemons 1 large grapefruit 4 large tangerines 1 ½ cups sugar ½ cup honey 1 ¾ cups boiling water 1 cup sugar (for rolling) Directions: 1. Wash the fruit. Cut into quarters. Remove pulp. Cut peels into uniform strips (scissors do a fine job), keeping the tangerine peel separate. 2. Place cut peel (all but the tangerine) into large saucepan and cover with cold water. 3. Bring to a boil, uncovered, for 10 minutes. Drain. 4. In a large saucepan combine sugar, honey and boiling water. Bring to a boil, stirring until sugar is dissolved. Boil one minute. 5. Add cooked peel and simmer until almost all the syrup is absorbed, about 45 minutes. Peel should be semi-transparent. 6. Drain off syrup and store it in a refrigerator in covered container. 7. Place peel in colander and drain about 10 minutes. 8. Sprinkle granulated sugar on cutting board and coat the drained peel by rolling in sugar. 9. Spread coated candied peel out on wax paper to dry. Store in a tightly covered container. 10. The reserved syrup can be used to candy pineapple chunks for homemade fruitcake. 11. Place one can of drained pineapple chunks in syrup and simmer until pineapple is almost transparent. 12. Drain thoroughly and coat with sugar.

Our field team is working hard to bring you the best citrus at the perfect time. While balancing all the elements, they ensure every piece of fruit is harvested at peak flavor and quality just for you. 🍊🌟

A little peel-y, but straight from the heart! Nothing says Be Mine like sweet, vibrant Cara Cara oranges—pretty in pink and bursting with love! 💕 Tag someone you’d share a juicy slice with this Valentine’s Day! 🍊❤️ #caracaracrush #bemine #citrusseason #valentinesvibe

A charming classic leveled up. Meet your next sweet treat with these Blood Orange Frosted Rice Krispies. 💕 https://lnkd.in/gWbMNpw9

Make some healthy(ish) Pistachio Chocolate Mandarin Hearts for your Valentine this year! A fool-proof recipe that'll have your loves asking for more. Pistachio Chocolate Mandarin Hearts Ingredients: 1 cup melting chocolate 1 tbsp coconut oil ½ cup pistachios, crushed 6 mandarins toothpicks Directions: 1. Crush peeled pistachios in a food processor or blender. Set aside.⁠ 2. Peel your mandarins, and separate the segments. 3. Cut the bottom 1/3 of the mandarin segment at a 45-degree angle and assemble into a heart. 4. Poke a toothpick through your mandarin heart. 5. Melt chocolate over a double broiler with coconut oil. ⁠ 6. Drizzle melted chocolate over your mandarin hearts and sprinkle with pistachios. 6. Refrigerate until chocolate is hard, then serve!

One of our founders, Allan, sums up citrus pretty well. “It’s a business that feeds the world, and it’s a commodity that everyone can relate to. Whether it’s a sunny day and you have your tea with lemon, or it’s wintertime and you’re sick and you know you need Vitamin C. It’s just a great and wholesome product.”