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 Lemon, Sunshine On The Dish

Lemon, Sunshine On The Dish

Everything is good in lemon: leaves, zest, albedo, juice, pulp and pips! Juicy, tangy, bitter or sweet to bite into, it flavors Mediterranean gastronomy.

Lemon, Sunshine On The Plate

Mediterranean origin

In 2016, researchers at the Citrus Conservatory of San-Giuliano, in Corsica, established the Mediterranean origin of the yellow lemon (Citrus limon), born from a cross between the bitter orange tree and the citron tree. About ten varieties grow on the terraces of Menton (06), five of which are protected by an IGP: 'Adamo', 'Cerza', 'Eureka4', 'Santa Teresa' and the famous 'SRA 625', which hangs a year on the tree. Devoid of bitterness, it crunches to the fullest.

Breton caviar

The so-called “caviar” lemon is a hybrid of Australian citrus fruits. Its elongated shape evokes that of a pickle. Happy is he who, like Gaël Prigent, cultivates it in his garden in Quimperlé (29), because its price can reach 350 €/kg! The chef of the restaurant Labo Gustatif slides the small juicy and firm pearls of his pulp into a tuna cream. Tangy explosion in the mouth guaranteed!

Asian perfume

The yuzu, wrongly referred to as a Japanese lemon, is a citrus fruit resulting from multiple hybridizations. Its cultivation is possible even in the north of France, because it is hardy down to -10°C. The captivating fragrance of its zest perfumes all kinds of ingredients: it is the darling of chefs! The latter use it as a spice, finely grated, to season rice, fish or Hollandaise sauce.

Chinese sweetness

Like 'Eureka' (the most widespread on the planet), 'Meyer', discovered in China by Frank Meyer in 1908, is a so-called "four seasons" lemon tree because it flowers and gives fruit almost all year round. Very juicy, with an intense aroma and a fairly sweet flavor, its fruits are suitable for preparing marmalade, jam and fruit paste.