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So, while oranges, limes and lemons arrive on the scene, in season and in abundance, one citrus fruit we bid adieu to might be the best one of all for cocktails. And that is the Meyer lemon.
Meyer lemons are a cross between a mandarin orange and a lemon, which makes them smaller, juicier and sweeter than regular lemons. Instead of being bright yellow, their flesh is a golden color and ...
4 ½ pounds of combined oranges and lemons (I used about 3 ½ pounds of oranges and 1 pound of Meyer lemons) 5 cups sugar 2 cups orange juice 2 cups water Wash and dry the oranges and lemons well.
Thought to be a cross between a lemon and a sweet orange or tangerine, Meyer lemons were brought to the U.S. from China in the early 1900s by Frank Meyer, an agricultural explorer for the USDA.
Pity the poor cook who has no dirt. My five-blocks-from-the-beach home is short on the stuff. With a goal to use every inch of growing area, one year ago we took out the oleander tree in the 5-foot… ...
Also, according to Tom Spellman, this orange fruit will not keep very long since it is overripe. Let's harvest those Meyer lemons at their peak when the fruit is bright yellow.
Layer the lemon and orange slices into separate bowls. Juice the remaining lemon into a small bowl, add 2 tablespoons of sugar, 1 teaspoon of salt, and half the olive oil, and season with pepper.
Meyer lemons are native to China and are a cross between a regular lemon and mandarin oranges. They are smaller, rounder, have a darker, edible flesh and a high volume of juice.
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Tasting Table on MSNFor Even Better Lemonade, You Need This Type Of LemonTo make tastier lemonade in a flash, always reach for this type of citrus. Find out which lemons to use, here.
Take a lemon meringue pie. People love its sour-sweet, mouth-puckering, lemony base, and you won’t get that flavor and those qualities if you make it with Meyer lemons. Some things just cry out ...
Depending on your preferences, you can either add in a little more sugar for a sweet, lemonade-y marmalade, or a little less sugar for a tart, puckery marmalade. Whatever your preference, this ...
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