Ingredient Spotlight: Meyer Lemons

by Nicole Weston, Posted Mar 10th 2006 @ 2:52PM

Meyer lemons are not like ordinary lemons. They are actually a hybrid fruit, a cross between tangerines or mandarin orange and lemons, which is native to China. Meyer lemons were introduced to the United States shortly after the turn of the 20th century by a man named Frank Meyer, hence the name of the fruit. Most of the lemons are grown in California, but they are also cultivated in states like Texas and Florida.

Meyer lemons are smaller and more spherical than most lemons, with a thin peel that turns slightly orange or goldenrod-colored when it is ripe. The thinness of the peel, when compared to that of more traditional lemon varieties, is very noticeable and it does make the fruits more delicate. As a result of this, for many years, these fruits were not widely available outside the immediate areas in which they were grown, but they are now enjoying a more widespread popularity.

The flesh and juice of the lemon are sweeter and much less acidic than other lemon varieties, giving the fruit a delicious and mellow lemon taste. This makes them excellent for juicing and cooking, since you can get the full benefit of lemon flavor without the sharp bitterness that is sometimes associated with lemons. Meyer lemons make excellent lemonade. Other uses for them are widely varied, as they can be used in any recipe that calls for ordinary lemons. The advantage is that they can be used where lemons cannot, since they will not overpower other flavors, and are outstanding in desserts. Try adding a bit of Meyer lemon zest to pancakes for a refreshing taste, or using a squeeze of juice on poached or grilled salmon. Other uses for these fantastic fruits include the following:

Filed Under: Did you know?, Ingredients
Tags: citrus, did you know, food blogs, fruit, hybrid fruit, ingredient spotlight, ingredients, juice, juicing, lemons, meyer lemons, MeyerLemons, recipes, zest

Chew on This

Royal Wedding Cake Details Revealed! - YumSugar

Make Your Own Pop Tarts - CHOW
Denny's Introduces a Maple Bacon Sundae - Eater
Whole Foods Opening Bars in Stores - USA Today
Rules Of Bar Etiquette -- For The Bartender - HuffPost Food

Reader comments (Page 1 of 1)

3-10-2006 @5:17PM Berkana said... I use Meyer lemon zest and juice in my baklava syrup, and it works great. Meyer lemons are also more fragrant than regular lemons, I think.
Reply