Lisbon lemons are our most common lemons. According to Minneoba Orchards, the Lisbon lemon tree originated in Portugal, then moved to Australia and was introduced to California farmers in 1950.
Lisbon lemons are tart, but not overly so, and have thin skin that makes them easy to peel and squeeze over dishes or desserts. This also means that Lisbon lemons are easy to peel. However, because the peel is so thin, the pores contain less essential oil than other lemon varieties.
It's not impossible for Lisbon lemons to grow in different climates. They are not super hardy, but are relatively medium-sized. This means you can easily plant the tree into a large pot and push it in and out of your house during the winter.
Eureka lemons can be easily purchased at your local grocery store or farmer's market. Eureka lemons have thicker skins, which makes them better suited for providing flavor in recipes. Eureka lemons produce fruit year-round. The flower color is white and the rectangular leaves are dark green. But what sets Eureka lemons apart is the bronze-purple color of their new growth.
The lemon itself is medium to large in size, with bulbous, rounded ends on each side. Eureka lemons are sometimes seedless, which is a major advantage of cooking with them, and they contain incredibly aromatic oils.
Meyer lemons, on the other hand, were first introduced to the United States from China in the early 20th century by Frank Meyer, from whom they got their name. This sweet winter citrus is considered a cross between a common lemon and a tangerine. That's what really sets it apart.
Meyer lemons are smaller and rounder than regular lemons, with smoother, thinner, dark yellow to orange rind and dark yellow flesh. Although Meyer lemons are moderately acidic, they have a different flavor than regular lemons. Instead, they are sweeter. While regular lemons are available year-round, Meyer lemons are more seasonal.
Originally originated in Italy but now spread across Europe, they are slightly larger than Lisbon lemons and therefore have more juice and zest for flavor. If Meyer lemons are too sweet for you, Bear lemons might be a perfect choice. It is very tart and it contains more juice than other lemons of the same size.
Bearss lemons also have more oil in their peels—probably due to their larger size—which makes the resulting peel more flavorful and aromatic. For example, if your recipe calls for massaging lemon zest into the sugar to release the oils, choosing Bearss lemons will make this easier. Bearss lemons are often mixed into pastries, cakes, pies and breads.
Citrus Limetta, also considered a variety of Citrus limon, C. limon 'Limetta', is a species of Citrus genus. Perhaps not surprisingly, Limetta lemons are sometimes green in color. Lemons also have very low acidity, depending on the variety you buy, so they are also often called sweet lemons. If you want to differentiate between a Limetta lemon and a "real" lemon like a Lisbon lemon, focus on the leaves. The leaves of the first type are somewhat oval with pointed ends, while the leaves of the latter are mainly rectangular.
As for acidity, Millsweet Limetta lemons are sweet. In addition to their Limetta color, these lemons get their name from exhibiting a sweeter lime flavor. Best of all, Limetta comes in many varieties. Some are sweeter than others, and some are as tart as a traditional lemon.
Fino Citron lemon
Also called Primofiori lemon , also known as Mesero or Primofiori in Spain. Believed to have originated in Spain before being shipped around the world and landing in Australia (via Australian Citrus). Fino lemons can grow in winter and have a low seed count, with an average of five seeds per fruit.
Fino lemons are shaped more like a ball with subtle points at the ends. The fino lemon is a medium-sized, firm fruit with a rind that is not bright yellow but a more subdued amber grapefruit hue. Fino lemons have a smooth exterior with fragrant peel, but care must be taken when using the microplane to remove only the fragrant yellow peel and not the bitter white pith.
In addition to being relatively cold hardy and having very few seeds, Fino lemons also have higher juice content and acidity. In fact, some — including World Food and Flavors — describe it as highly potent. Ironically, this makes Fino lemons perfect for sweeter snacks and lemonades that are already offset by the high amount of sugar. You can also use fino lemons to preserve food, as the high acidity acts as an acidifier.
Yen Ben lemon(Yen Ben lemon)
Yen Ben lemons are grown rigorously in several locations, including California and Australia, for their smooth skin and high juice content. If we just look at the appearance of the fruit, there seems to be no difference. Lisbon lemons and Yen Ben lemons are both rectangular in shape with short tapered ends and have a bright yellow color that is very noticeable. The difference is the Yen Ben lemon tree. Perhaps because these trees mature early, they look more like bushes when laden with lemons. The leaves are also darker and thicker than a typical lemon tree.
It has a high juice content and a smooth, attractive skin. Unlike most lemons, which harden and lose their juice over time, the juice of Yen Ben lemons can be preserved with proper long-term storage. This lemon is also very low in seeds, with an average of two seeds per fruit - impressive.
Verna lemons are a Spanish variety of unknown origin that account for approximately 60% of Spain's annual lemon production. It is also grown in Algeria and Morocco. Wiener lemons have almost no seeds and less juice than Eureka lemons. Verna pulp is tender and has good acidity. The main season crops have medium to thick skins, but the second and third season crops have thinner skins. The main crops have larger fruit sizes, and those on young trees are often oversized. Verna fruits have distinct papillae and well-developed necks. The fruit is oval/elongated in shape and dark yellow in color. The peel texture is rough and oily.
Wiener lemons may have a unique tart flavor, but they are often considered similar to Lisbon lemons. However, they look a bit wider than Lisbon. Viña lemons are a Spanish variety that, like most lemons, are highly antioxidant (from Campos de Azahar).
The tree is durable and the fruits glow fluorescently against the dark green leaves. What makes Wiener lemons so wonderful is their long growing season.
Kagoz lemons are smaller in size and are usually harvested while the skin is still green, which means they are often mistaken for limes. But Kagzi lemons are actually lemons, which turn a gorgeous light yellow color when ripe. This lemon is very popular in India. Kagzi lemon is in high demand in India due to its nutritional and medicinal properties and relatively low price. The tree is also easy to care for and has a high fruit yield. Kaji lemon plants require full sun and well-drained soil to thrive. Rough skin. The pulp is bitter and contains almost no juice. Its rind and leaves are often used in curries or soups.
Lemons themselves can be used as digestive aids, and apparently, lemon juice can help soothe mosquito bites. When eaten, kaji lemon has a sour and slightly bitter taste, but still has some sweetness.
The Bush Lemon is a hardy, robust tree (often used as a rootstock) that bears abundant fruit. The fruit has a thick, wrinkled, gnarled skin, and both the juice and rind can be used like a traditional lemon. They are bumpy, have thick skin, and look more orange than yellow, depending on the variety. They just look fun.
But beyond that, Bushy Lemons have that signature citrus flavor, but not much due to the lower juice content. Bushy lemons are actually the lemon of choice used in Australian lemon buttercream, which is more like curd than butter. Although they may look unpleasant, these lemons are totally edible! The same goes for the leaves, which make a delicious tea.
Bushy lemon trees are easy to grow as long as you live in a frost-free zone. Finding information about Bush lemons can be a little tricky, however, because the internet thinks you're just talking about lemons that grow on bushes. Bush lemons actually come from Australia and grow on a small tree with fragrant white flowers.
Buddha's hand lemon
Buddha's hand is a variety of grapefruit; its full botanical name is Citrus medica var. sarcodactylis, this species is derived from the Greek words sarkos and dactylos, meaning "fleshy fingers". The number of these fingers ranges from about 5 to more than 20, and the carpel is divided into fleshless parts. Sometimes they are held tightly together or closed, like a praying hand; sometimes they are loosely arranged (think of a squid in jet propulsion mode) or spread apart, like a relaxed, fat octopus.
Like most other citrus, Bergamot is native to Asia. It is thought to have originated in India and then spread westward and eastward. Citrons are the oldest citrus fruit in cultivation, probably because of their thick skin, which helps them spread well.
There are at least six varieties of bergamot lemons. While this lemon doesn't have any pulp, it does have incredibly aromatic rind and peel.
The fragrance of bergamot is present in the fingers: they provide more surface area and are covered with yellow skin rich in oil. Like round grapefruits, they have a very thick skin and are made of two parts. The colorful outer skin is called the "flavedo," where the fruit's flavor and aroma are concentrated.
Villafranca lemon (Citrus limon (L.) Burm.f.) , this variety originated from Sicily (Italy), in a place called Villafranca Sicula in the west of the island. It is characterized by a tree that is very similar to the variety "Lisbon" and a fruit that is almost indistinguishable from the variety "Eureka", although it differs from both in that its main harvest occurs in the winter of the Northern Hemisphere. Sanford brought it to Florida in 1875, where it was popular until it was replaced by the breed bear. It is also grown in Australia.
The fruit produced is large and has a rich, classic lemon flavor. Lemons are juicy and have few seeds, making them perfect for making lemon honey drinks in the winter. Villafranca lemons are similar in crop distribution to Lisbon lemons and are difficult to distinguish from Eureka lemons in appearance alone.
What sets Villafranca lemon apart is its use in delicious Italian liqueurs. Four Winds Growers writes that due to Villafranca's high oil content, they are a better choice for making limoncello. Since the recipe is basically just water, vodka, sugar, and lemon, using high-quality lemons that are rich in essential oils and juice makes the whole process easier and more delicious.
Baboon Lemon comes from Brazil and is very large, about the size of a palm. The Brazilian Baboon Lemon has a very rich yellow peel and pulp, with a light lime flavor and a more floral aroma than traditional lemons. The tree is vigorous and has large, green leaves. Both the tree and the fruit are beautiful. Baboon Lemon is acidic with a slight lime flavor.
They seem to be a popular variety to grow indoors, and are tart and sweet like all lemons, but definitely more floral than a typical lemon. Baboon lemons are high in juice, but their thick skin makes them difficult to squeeze.
Citron lemons are also the oldest known lemon variety. We most likely have the Jews to thank for transporting them from Syria to Spain – although there are different types of pomelo-like fruits around the world.
Citron lemons have a thick rind and vary greatly in shape and texture, which can be oval, round, rectangular, smooth and rough. The peel is candied and commonly used in the food industry, mainly in candies and desserts. The contents inside are the same as a bergamot lemon, with very little pulp. And the meat there tends to be dry. Therefore, this lemon/citron should not be the first choice for lemon juice recipes. Citron has historically been used for medical purposes such as treating seasickness and intestinal problems.
This variety is a citrus fruit obtained by grafting cedar and "ariddaru" lemon.
Garibaldi Colonel Giovanni Interdonato selected this particular cultivar for his citrus fields between 1875 and 1880 because of its early ripening, tall, conical, umbrella-shaped fruits with fine pulp and low acidity. It has a delicious taste, no bitter taste in the peel, and very fine seeds, hence the name "special lemon" or "fine lemon".
The fruits grow at a very fast pace and ripen very early, allowing this variety to be consumed since September, when there are no other lemon varieties on the market.
The indigenous nature of the "Interdonato" lemon culture must be attributed to the combination of natural and man-made factors typical of this cultural area, of which some Ionian riverside cities in the Messina region are part, this combination cannot be replicated of. These areas have a mild climate, with mild winters and hot summers, and of particular importance are the dominant winds from the northwest, southwest and southeast. For these reasons, this lemon variety received recognition for the protection of geographical indication under the name "Interdonato Ionian Messina Lemon".
Considered by many to be the "special lemon," the Interdonato lemon has a stretched shape with long points at the end. Of all Italian varieties, lemons are the earliest, as they are produced in autumn and early winter. However, Citrus Varieties notes that these trees do not respond well to vigorous growth, so they are really only grown for early production.
Interdonato Lemon peel has no bitter taste and lemon juice has very low acidity. Its particles are also very fine and its pulp is yellow-green. Because lemons have fine grains and high oil content, the peel of lemons is fragrant and can provide a large amount of juice when juiced.
Yellow lemons are a medium to large citrus variety, with an average diameter of ten centimeters and eight weighing two pounds, but the oval to oblong fruits can weigh up to five pounds, with short necks and curved rounded ends. The peel is smooth, solid, bright yellow-green, textured, full of bumps and ribs, with prominent oil glands that release aromatic essential oils. Beneath the surface, there is a semi-thick, white, spongy pith encasing the pale green to yellow flesh. The watery pulp is divided into 10 to 13 segments, has a soft texture and is filled with many cream-colored hard seeds. Yellow lemons are highly acidic and have a bright floral, fruity, tangy flavor with a subtle sweetness.
Yellow lemons are sweet and sour and are perfect for cooking with or adding to juices. The fruit is larger than a typical lemon, but not that big—about the size of a grapefruit—and the peel is thick but still easy to peel and peel. Due to their slightly larger size, yellow lemons do contain more juice. They are extremely acidic, making them perfect for use with dishes like raw fish or ceviche.
In 1887, a seedling of yellow lemon was discovered by chance in the garden of George Bowman in Hagerstown, Maryland. While the exact origins of the variety are unknown, experts believe the variety's appearance and characteristics may represent a cross between lemons and citrons. The American yellow lemon was commercialized in the United States as a home garden variety in 1900 and has remained a novelty since its introduction. Today, yellow lemons can be found through commercial and online retailers for home gardens, and are grown primarily in temperate regions of California, Texas, and Florida.
The Genoa lemon is an Italian lemon, similar to the Eureka lemon. It is loved for its cold resistance, dense foliage and vigorous growth. One of the classic Italian lemons. Brought to California from Genoa, Italy, in the mid-1870s.
Chunky and rounded shape . These lemons are wider than regular lemons or "real" lemons, so you'll find a higher than average number of segments, or carpels, inside. Genoa lemons have an average of 12 carpels. But don’t get your hopes up for juicy lemons. Despite their size, these parts don't provide much power.
Lemon trees themselves have a more bush-like appearance, which makes them easier to harvest. Unlike some lemons, Fast-Growing Trees writes that you need to allow Genoa lemons to fully ripen on the branches before picking. Genoa lemon trees tend to be hardy, but be careful if you live somewhere with severe frosts.
Lama lemons are the highest quality variety in Türkiye. Like the "Interdonato" variety, Lama lemons can be harvested earlier. Lemon peel is moderately thick, yellow, uniform and shiny. The fruit is medium in size, elongated and cylindrical in shape. The pulp of Lama Lemon is yellow and weighs 110-120 grams. One fruit has 3-5 seeds. This lemon variety is fertile and juicy.
Lama Lemon has medium-sized early-harvest fruits with an elongated cylindrical appearance. Lama lemon peel is uniform, shiny and easy to peel. Lama lemons have a yellow interior and a high juice content.
Perrine lemons are a cross between a Genovese lemon and a Mexican or West Indian lemon. They were originally developed in Florida in hopes of sustaining diseases that had affected citrus plants in the past. The resulting fruit is smaller in size and a bit chunky, more like a lime than a lemon in that respect. They also mature from green to yellow - although they may retain some green even after ripening. They also have high acidity, making them perfect for marinating seafood. The peel of a Perrin lemon is thin and smooth, but still tough, and covered with small oil glands, giving the lemon its typical texture.
The flesh inside is a mix of yellow and green, mirroring the outside of the Perrine lemon. There are usually 10 to 12 carpels and the number of seeds ranges from standard to abundant.
Sorrento lemons are produced in Sorrento, Italy. They are a medium to large variety, slightly spherical and oval in shape, slightly tapering at both ends. The stem end usually exhibits a flatter edge, while the other end exhibits a distinct protruding point called a papilla. The lemon's peel is semi-thick and shiny, covered with prominent oil glands that give the surface a textured, bumpy feel. Depending on the ripeness, the color of the peel also varies from yellow with light green flecks to bright golden yellow. Beneath the surface, there is a thick, white, spongy layer of pith that adheres tightly to the soft, watery, translucent yellow flesh. The pulp is divided into 10 to 12 segments by a thin white membrane and is seedless or contains some cream to ivory colored seeds. Sorrento lemons release aromatic, rich essential oils from the peel, creating a refreshing, sweet, and bright aroma. The pulp is acidic and slightly sweet, with a spicy, sour, and tangy flavor.
The Sorrento lemon, botanically classified as a citrus lemon, is an Italian variety belonging to the Rutaceae family. Bergamot is native to the Sorrento Peninsula and is one of the most famous lemon varieties grown in southern Italy. Sorrento lemon trees bear fruit four times a year, produce year-round, and are planted in protected terraces on coastal hillsides. Sorrento lemons go by many different names depending on where they are grown, but true Sorrento lemons are grown on the protected islands of Capri and the Sorrento Peninsula. Lemons produced in this small area have received a Protected Geographical Indication (IGP), which recognizes that lemons grown in this area have a unique flavor, skin thickness and aroma that cannot be completely replicated outside the area. In the Sorrento Peninsula, Sorrento lemons are also known as Ovale di Sorrento, Limone di Sorrento, Massese lemon, Massa Lubrense lemon, Limone di Massa Lubrense and Massa lemon. Outside the peninsula, Sorrento lemons are sometimes labeled Femminello Ovale or Femminello Santa Teresa. In Italy, approximately 40% of Sorrento lemons are grown for the national and international fresh market, and 60% for processed products.
Sorrento lemons are also commonly used in limoncello recipes, again because of their high concentration of oil and juice. In fact, 60% of the Sorrento lemons harvested in Italy are used to create this refreshing, bright summer liqueur.
Mediterranean sweet lemons
The origin of this variety is unknown, but it was discovered in the Medici gardens of the 17th century. It has strong vitality, cold resistance, high yield, round shape, spreading habit, vigorous growth, medium-sized, oval leaves. The white, fragrant flowers grow singly or in clusters. It blooms continuously and profusely from spring to autumn. The medium-sized fruit is spherical, with a flattened end and a rounded groove around the nipple. The peel is yellow, thin, rich in essential oils, loosely attached to the flesh, light yellow-green, juicy, fragrant, sweet but not sour. It is an ideal ornamental plant because it continually reblooms and the fruits persist on the tree for a long time.
Mediterranean sweet lemons have a thin yellow rind but still manage to be filled with oil glands that smell heavenly. Of course, these lemons are sweet rather than sour. When picking out lemons at a specialty grocery store or farmer's market, make sure you're looking for Mediterranean sweet lemons that are heavier for their size, as this means they have more juice.
Assam lemon, also known as nemu tenga in Assamese, is a lemon variety found and cultivated in the Indian state of Assam. Assam lemons are long, slender, yellow-green in color and look attractive. At first glance of unripe Assam lemons, they look like giant fingers/caviar limes. Also known as "Kazi Nemu," these lemons are native to China and Nepal, but you'll find them used in many Indian cuisines as well. The value of Assam lemons is also rising.
Assam lemons are larger than regular lemons. Due to its acidic nature, in addition to preparing refreshing cold drinks, cordials and jams, it is mainly used to season vegetable dishes, fish, meat and salads.
Lumia lemon (Citrus lumia Risso. & Poit., or Citrus aurantiifolia (Christm. et Panz.) Swingle var. lumia hort.) is also called the pear lemon because its shape resembles a pear. It is also known as French lime and sometimes as sweet lemon, although it is not necessarily sweet. The Lumia lemon is considered a cross between a pear and a lemon, but it is at least similar in shape to a pear and a lemon.
Also known as the "Commander Lemon," this fruit has a thick skin and a little bubble coming out of its neck. Although Lumia lemons come in various sizes and shapes, they contain almost no juice. Because of this, most people grow pear-shaped lemons for decoration rather than for subsistence. Lemons are edible, however, and their flavor is present in the pulp, which can be preserved or made into jam. If you plan on doing this, you'll want to sweeten the pulp in some way before eating it, as it can be quite sour when eaten raw.
Pink Variegated lemons
Variegated pink lemons, also known as variegated eureka lemons or pink-fleshed eureka lemons, have distinctive pink flesh, striped green rind when ripe, and variegated leaves. It was discovered as a sport in 1931 on a common Eureka lemon tree in Burbank, California.
These lemons look almost like melons in appearance, with a green striped pattern, but when you cut them open, they appear a bright, soft pink. Pink variegated lemons belong to the Eureka lemon family. Because they are prized for their beauty, pink variegated lemon trees are often grown in dwarf sizes to make them easier to grow at home.
The pink-fleshed lemon tree is prized for its beauty and the fruit it produces is prized for its unique flavor. Although the flesh is pink, the juice of pink variegated lemons is clear. Their overall flavor is milder than "real" lemons.
This variety may be a cross between lemon, sweet orange and tangerine.
In 1818, botanist Antoine Risso stated that he first observed the plant, known as "Chinese Orange" in a nursery in Paris in 1815, which was imported from England. Imported, although it originally came from Otahet (probably modern - Tahiti, Polynesia). The plant was also described in 1839 by Giorgio Gallesio, a diplomat and official of the Republic of Genoa and an enthusiastic botanist, who wrote: "Ottahet oranges were plentiful after the trade expanded to India. One of the new citrus species in Europe, and it seems to be a sweet orange variety."
The plant is small and has shiny green, ovate-lanceolate leaves with winged petioles. The buds are purple and the flowers are white and fragrant. The fruit is oval in shape with rounded ends, smooth peel, smooth orange peel, and sweet and juicy flesh. The plant grows vigorously, has high yields and is cold-tolerant.
Given their low acidity, they are quite sweet. Because of their orange color, they are often thought to be a cross between lemons, mandarins, and sweet oranges. Just look at photos of fruits and you'll see how similar they are. Otaheit lemons are small and round, almost squatting. They tend to grow in clusters, and their gorgeous orange color contrasts with the dark green foliage.
Otaheite lemons are acid-free. Internally, the smaller size is reflected by 8 to 10 carpels. Just like oranges, Otaheit lemons have many small seeds in their flesh.
The Volkamer lemon (Citrus volkameriana) is considered a cross between a lemon and a lime. The inner flesh looks almost shrunken, with the carpel narrowed by the thicker white pith. Despite this, Volkamer lemons are quite bitter and slightly sour, with an overall pleasant flavor. Its rind is also rich in essential oils. Because of this, some people with acid sensitivities use Volkamer lemons instead of "real" lemons.
Volkamer lemons are also extremely cold tolerant, making them a good choice for anyone who wants to grow a lemon tree but doesn't live in a traditionally warm climate. They mature from winter to spring, giving them a reputation as hardy. If you're interested in trying some of your own, be sure to consider growing your own.
Avalon lemons, also known as Avon lemons, are large yellow fruits with a bumpy skin. Although they are not typically sold commercially, you may have drank Avalon lemon juice from juice concentrate before. These extra-large lemons are perfect for juicing because of their size and liquid content. Avalon lemons are widely distributed throughout Florida and share many similar characteristics with Lisbon and Eureka lemons. They have a mild sweet-sour flavor .
The Greek Pomelo Lemon is a wonder. They are large and taper at one end. When unripe, they are light green in color, and combined with their shape, Greek grapefruits look almost like avocados before they are ripe. We mostly see Greek grapefruit being made into candies, served with coffee, or baked into fruit cakes for a fun, bright yet chewy texture.
Despite their Greek origins, they have a fascinating history with Judaism. Grapefruit is used in the Jewish festival of Sukkot. It was introduced around 1850 in the hope of helping Jewish settlers survive, and is now widely grown in Israel. Essentially, Greek citron has kept the Israeli economy vibrant for years and is known for its crisp, sweet flavor.
Eating a Greek Yuzu Lemon is like taking a bite of history and continuing to celebrate this long tradition of bringing people together through food.
The Lapiski Otiki lemon is a fairly famous lemon that is commonly grown in Cyprus. They are visually similar to eureka lemons and are very fragrant. There's some science behind these lemons. They are of the Greek variety. In fact, citrus production is an important part of Cypriot agriculture. Lemons with thin skins but high juice content have historically been sought after, so Cyprus decided to supply its own lemons in winter and spring.
If you are interested in learning more about the history and scientific importance of the Lapithkiotiki lemon, there is a wealth of evolutionary research in Cyprus on the plant used as rootstock or for grafting other lemons. The researchers studied fruit trees under typical conditions in Cyprus for 13 years to observe how the cold tolerance of Lapithkiotiki lemons evolved, focusing on whether the number of fruits growing on each tree changed from year to year. Each year depends on the specific climate.
This lemon is another popular variety in India, but it was first discovered in Brazil in 1914. The Dorshapo lemon is named after the three researchers who discovered it, so the name is quite unusual. Dorshapo Lemon is basically a mixture of lemon and Limetta. It is cultivated to some extent in the Mediterranean basin and Latin America, but apparently not in the United States. It is a sweet lemon with very low acidity. It has very low acid content, which gives the fruit its sweet taste. Doshabo lemons are also completely edible and are often used along with the peel to make delicious juices.