Meyer Lemons

Meyer lemons, native to China, are most likely a cross between a lemon & a mandarin orange. Now grown in California, Florida & Texas are readily available November- April. This citrus fruit has a complex favor with a sweet fragrance of tangerine with a hint of lemon.

Buying: The color will be yellow-orange when ripe. Choose shiny & bright lemons. Uses: Since the flavor is sweeter than that of a regular lemon, it is perfect for desserts & makesexceptional lemonade, requiring less sugar. Use in place of grapefruit in almost any recipe.

Storing: Store up to a week at room temperature. Both the zest & the juice can be frozen.

Nutritional Information: Like all citrus fruit, Meyer lemons are rich in vitamin C. They also provide potassium & folic acid. Lemons are anti-microbial & have a mucus solving action, making lemons useful during cold & flu season. Also benefits the liver & improves the absorption of minerals, promoting weight loss.

Meyer Lemon Sauce
Makes enough sauce for 4 servings of baked or grilled salmon, cod or halibut

2 tbsp. olive oil
2-3 shallots- finely minced
Juice of 2 Meyer lemons- divided
1 tbsp. agave
1 tbsp. finely minced fresh ginger
1 tsp. ground cinnamon
1/8 tsp. cayenne pepper
Sectioned fruit of 2 Meyer lemons- rough chopped

Heat the oil in a sauce pan. Add the shallots & ginger-sauté until translucent. Add ½ of the juice, agave, cinnamon & cayenne pepper. Simmer for a few minutes until the sauce reduces by about half. Add the remaining juice & lemon pieces. Stir & remove from heat. Pour the sauce over the fish & serve.