The Meyer lemon has been an American passion for over a century, for its flavor, intense fragrance and prolific flowering.
\nIts name comes from F.N.Meyer, a botanist-explorer in Asia for the USDA in the early 20th century, who discovered this lemon and many other citrus fruits.<\/p>\n
The Meyer lemon tree flowers several times a year and can produce lemons in all seasons when fully grown.
\nBut in cold climates this is only possible in a temperature-controlled greenhouse. Planted outdoors in Ticino, harvesting takes place from November to February.
\nThe fruit is quite round and large, yellow with a thin skin, and very juicy. It is sweeter and less acidic than a classic lemon, with pleasant, complex scents of lemon, lime and tangerine.
\nIt turns orange at the end of ripening. Its zest is often used in cooking or for pastry.<\/p>\n
The tree is very productive and vigorous, with very good resistance to cold for a lemon.
\nPlanted in the ground, it reaches a large adult size for a lemon tree, but it can also be kept in a pot with appropriate pruning.<\/p>\n