Count your blessings!!
Meyer Lemons were first introduced to the United States from China in the early 20th century by Frank Meyer. This winter citrus is a cross between a regular lemon and a mandarin orange. Meyer Lemons are distinctly different from Eureka and Lisbon lemons which are normally found in the supermarket produce section. Meyer Lemons have a much sweeter taste, don’t have the same tang and are moderately acidic in comparison. Their rinds also have a spicy bergamot fragrance that tastes and smells more like an herb or a spice. While regular lemons are available all year round, Meyer Lemons are seasonal from November until late March/April.
These sweet and juicy wonders are beloved by celebrity chefs and great for many recipes. They can be used in place of regular lemons, keeping in mind that they contain more sugar and less acid. Recipes for Meyer Lemons are endless and some of our favorites include lemonade, thin sliced on a pizza, add to a salad, squeeze the juice over fish, add to muffins and cakes, marmalade. For the first time, this year we are making Limoncello.
The tree itself is beautiful inside or outside the home. The vibrant yellow fruit can be used as decoration for centerpieces, in a glass bowl in the kitchen, and will fill your home with the smell of citrus.
These amazing fruits are packed full of Vitamin C, antioxidants and a good source for potassium. It’s antioxidant properties nourish your skin, reduces scarring, and effective in clearing up acne. Add the juice in water to help relieve symptoms of colds and flu, helping purify the blood eliminating toxins from the body and reduces phlegm. Meyer Lemons also aids in clearing up infections in the kidney and urinary tract with its antibacterial and antiviral properties.
There are so many uses for the Meyer Lemon. Have you ever tried them? Tell us your favorite way to use them and to cook with them!