Meyer

California Citrus Specialties love affair with Meyer lemons goes back over 30 years. It started when Mike sent his son Charlie out through the neighborhood to pick Meyers to finance his high school prom. The wonderfully, juicy, brightly colored fruit with the unique flowery flavor was just becoming the darling of Bay Area dessert chefs and Bill Fujimoto at Monterey Market was glad to get all he could.

meyer From there, Meyer lemons, like so many specialty citrus varieties, have become part of our lives. At CCS, we’re proud to have helped make Meyers a staple in restaurants and specialty markets across the country. The complete saga is best told in the New York Times story linked below. Since it was published, researchers at The University of California at Riverside, have proven the Meyer Lemon is a naturally occurring lemon-orange hybrid. Early in the season, Meyer lemons have a light yellow rind and bright yellow, juicy flesh. As the season progresses, the Meyer’s orange ancestry begins to come to the forefront, and both the juice and rind pick up more orange hues.

Additional Information:

Meyer Lemons article featured in The New York Times.
Meyer Lemon Fact Sheet

Recipes:

Meyer Lemon Tart
Meyer Lemon Vinaigrette
Meyer Lemon Souffle
Meyer Lemon Glaze