Acid to sugar ratios on winner varieties
I'm looking to expand the citrus collection maybe this coming season. I was wondering if the people that have tasted a lot of citrus varieties could rank them in whatever way they think makes sense in terms of the acidity to sugar spectrum.
Lots of the winners for flavor I have read about (seedless kishu, page mandarin, depokon, ponkan, golden nugget, xie shan satsuma, dancy tangerine...) I'm not sure where the acidity/sweetness ratio level lies at all as some citrus do seem to be more towards sweet (I think satsumas and kishu) then still towards sweet but a tiny bit more acid Dancy--am I right? Then Minneola more acid... Not sure who's in between??
In my head starting with most acid to most sweet is:
lemon/lime/sour orange/etc, then some grapefruit, then some oranges,
then all these medium sized tangerine/mandarin/clementine/satsuma/tangelos/minneolas/depokon/hybrids guys that are the ones I'm perplexed about as they seem to vary,
and then acidless sweet lime
Is there a good source for learning about citrus flavor of these popular ones I'm confused on?
In general, I actually like a good balance of tart with the sweet so I may like more towards the acid ones of these if there are some. I feel like some of the big flavor winners reviewed may be the sweeter ones? I enjoy those as well but want them paired up with at least one or two flavor winners that have a good tart balance with the sweetness. This would be for container growing indoors during winter times and outside in zone 7a rest of year near Wash DC.