The Main Squeeze: Meyer Lemons

Sunday, November 8, 2009 18:36
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November is the beginning of the Meyer lemon harvest in California, Florida & Texas. A cross between a mandarin orange and a lemon, the meyer lemon yields 3-4 times the amount of juice of a regular lemon! It has a sweeter, less acidic flavor than the common lemon. In addition to being delicious, the fruit itself is just beautiful. They originated in China where they have been grown for several hundred years. Frank Meyer, a plant explorer for the U.S. Department of Agriculture, introduced them to the U.S. in 1908.

They are perfect for making lemonade, less sugar will be required due to their sweeter juice.

For a change from the usual cranberry sauce this holiday season try this meyer lemon recipe.

Cranberry, Pomegranate and Meyer Lemon Relish

– 3 1/2 cups cranberries (about 14 ounces)

– 1 cup pure pomegranate juice

– 3/4 cup sugar

– 1/4 cup fresh Meyer lemon juice or regular lemon juice

– 2 tablespoons finely grated Meyer lemon peel or regular lemon peel

– 1 tablespoon chopped fresh parsley

Combine first 5 ingredients in large saucepan. Stir over medium-high heat until sugar dissolves. Bring to boil. Reduce heat to medium; simmer until berries begin to burst, stirring often, about 10 minutes. Transfer to small bowl. Stir in parsley. Cover and chill until cold. Can be made three days ahead. Keep chilled.


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