Region of Origin
Commodity:
Lemon
Description & Origin
Lemons are one of the most well-known acid citrus fruits, descended from the tartest of the three ancestral citrus varieties, citron. Most lemon varieties begin a deep green and ripen to vivid yellow. While they can be tree-ripened, lemons are most often picked at a mature green stage and ripened to yellow off the tree to ensure maximum acidity in the juice. Lemons are very aromatic and have been ...
Health Benefits & Nutrition
Lemons are an excellent source of vitamin C – hence their ability to prevent scurvy, which is due to a deficiency of vitamin C. A class of compounds found in lemon, limonoids, are being studied for their anti-cancer and cholesterol lowering properties. They are also rich in a flavanone, a class of flavonoids, that are believed to be anti-inflammatory. Additionally, the citric acid in lemons can help prevent the formation of kidney stones. Lemons have been used in traditional medicines as a natural diuretic, bleaching agent, and protective medicine against certain infections and disease.
Our Varieties
Lemon Standard
Example Cultivars
Eureka, Lisbon
Description
Standard lemons are a medium to large variety of lemon with a classic lemon flavor. The most common varieties sold as a common lemon are Eureka and Lisbon. They are offered in a wide variety of sizes with diameters ranging from 1.75 to 3 inches. These lemons have thick, glossy, vibrant yellow skin with smooth bumps; thick, bitter pith; pale yellow flesh with high juice content; a strong acidic flavor; and an aromatic zest. They can vary in thickness of pith and abundance of seeds, depending on the variety or growing conditions.
Variety Tips & Tricks
The standard lemon is an excellent all-purpose lemon and is preferred when a punchy, very tart juice is needed. Be aware that standard lemons are usually coated with fungicides and waxed after harvest, so the zest will be adulterated with those substances.
Commercial Availability (Grown for the US Market)
Lemon Meyer
Description
Meyer lemons are a cross between a lemon and a mandarin. They are native to China where they were primarily used as an ornamental tree. They were brought to California in the early 1900s. Not long after, a disease nearly wiped them out, but a resistant strain was found that allowed production to continue. Meyer lemons did not become a popular fruit for culinary use until many decades later when they finally became the darling of the chef world. They are smaller than a common Eureka lemon with a much thinner peel and pith. They are extremely juicy and have a bold lemon flavor, but none of the acidity of a common lemon – instead they are sweet with lightly floral flavor.
Variety Tips & Tricks
Meyer lemons are not easy to zest, but because their pith is so thin, slices can be eaten with the skin on. They are best for applications when a lemon flavor, but not strong acidity, are desired. They are exceptional in desserts and make a wonderful addition to vinaigrettes or cocktails.
Commercial Availability (Grown for the US Market)
Lemon Sorrento
AKA: Limone di Sorrento
Description
Sorrento lemons hail from the Sorrento and Amalfi coasts of Southern Italy where they have been cultivated on steep, terraced slopes leading down to the Mediterranean for hundreds of years. Lemons have been used in this area since ancient times, but the variety we know today was first developed by Jesuit monks in the 1600s. The Sorrento lemon is a medium-to-large lemon with very bumpy skin, a bulbous shape, and a relatively thick pith. They are prized for their extremely aromatic peel and pith which are abundant in essential oils. Importantly, they are not waxed or treated with fungicides after harvest, which means their zest is completely without adulteration. They have a relatively high juice content and a very acidic flavor. Sorrento aroma and flavor have an intense, heady lemony flavor and subtle sweetness that common lemons cannot compare to. In 2000 the Sorrento lemon was recognized for its unique heritage and importance in the Campania region and was granted IGP recognition.
Variety Tips & Tricks
Sorrento lemons are most well known for the use in making limoncello, in which their essential-oil-rich peel is soaked with everclear or vodka. Their untreated, unwaxed rind makes them the preferred lemon for zesting. Their juice is also exceptional, particularly when squeezed over fried or fresh seafood.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
The acidity of lemons has made them a crucial culinary ingredient in many cuisines, particularly in Western Asia and the Mediterranean. The juice and zest of lemons adds an acidic element as well as a refreshing lemon flavor to both sweet and savory dishes. Lemonade and lemon-enhanced water are extremely popular as beverages on their own, as well as the classic Sorrento lemon liquor, limoncello. Lemon juice and pith is crucial in many fruit dishes like jams, jellies, marmalades, and pies to lift up the sweet flavors. It can also be used to make the popular lemon curd for pairing with biscuits or making lemon bars. Lemon zest is favorite to add an aromatic note to baked goods. In savory dishes, a squeeze of lemon is a popular finishing note for fried foods or raw seafood. Lemon juice serves as the acid component in many salads and salad dressings. Whole slices of lemon can also be used to enhance the flavor and aroma of roasted or grilled meats. The opportunities are endless!
Flavor Pairings
Potato, Peas, Asparagus, Beans, Fennel, Spinach, Eggplant, Squash, Garlic, Onion, Parsley, Mint, Rosemary, Thyme, Blueberry, Blackberry, Raspberry, Plum, Olives, Capers, Nuts, Goat Cheese, Pasta, Chicken, Lamb, Fish, Shellfish
How to Prepare
Wash lemons before use. Use the zest, peel, juice, or segments as desired.
How to Store in the Kitchen
Whole mandarins should be stored at room temperature. Once peeled, segments should be stored refrigerated and used as soon as possible.
Fight Food Waste Tips for root to stem cooking
Don’t discard those peels! Lemon peel can be candied, used to flavor roasting meats, infused into water or liquors, used to clean stains on coffee pots or enamel, steeped in vinegar for a natural cleaning product with a fresh scent, and much more!
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-57°F
TEMP STORAGE ZONE:
45-54°F
RELATIVE HUMIDITY:
85-95%
PRODUCES ETHYLENE:
Yes – Low
SENSITIVE TO ETHYLENE:
Yes – Medium
ETHYLENE RECOMMENDATIONS:
Ethylene can be used for degreening mature lemons, but may also lead to accelerated rates of decay. In general, exposure to ethylene should be prevented.
SUBJECT TO CHILLING INJURY:
Yes – Lemons can begin to display chill injury symptoms when stored under 50°F including pitting, internal discoloration, dehydration, and decay.
Quality Assessment
Lemons should have good intense color, uniform sizing and shape within the case, smooth skin, and no visible dehydration in the flesh. The zest and juice should be aromatic. They should be free from decay, excessive scarring, or mold.
Important Handling
Treat lemons with care as bruising or damage can rapidly lead to mold and decay – do not drop or toss cartons. Be aware that chilling injury can cause accelerated decay. Store at the proper temperature, away from ethylene producing items. Remove any pieces displaying mold immediately to prevent spread.
NOTE: Sorrento lemons are UNWAXED and UNTREATED with fungicides, and as such have a much shorter shelf life than standard waxed lemons. They must be treated with care, stored properly, and used as soon as possible. Moldy pieces must be removed immediately.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, lemons may last several weeks and up to 6 months in long-term storage. Sorrento lemons have a much shorter shelf life.
