The Meyer lemon (Citrus × meyeri) is a hybrid variety of citrus fruit, probably originating from a cross between a lemon (Citrus limon) and a blood orange (Citrus sinensis). This fruit is named after Frank N. Meyer, the botanical explorer for the United States Department of Agriculture, who introduced it to the United States from China in 1908.
The Meyer lemon is a compact tree or shrub, reaching heights of 2-3 metres. Its leaves are dark green, glossy and relatively broad. The flowers are white with delicate violet hues and give off an intense, sweet scent.
The fruit is round and has a smooth, thin, yellow to orange skin. The yellow-orange flesh is very juicy, with a marked sweetness and less acidity than traditional lemons, thus earning it the name ‘sweet lemon’.
The Meyer lemon thrives in subtropical and Mediterranean climates and is more resistant to cold than other lemon varieties. It can be grown in pots and moved indoors during the winter in colder regions. It prefers well-drained, fertile and slightly acidic soil and requires regular watering, especially during dry periods. Periodic pruning is useful to maintain the shape of the plant and encourage good fruit production.
The popularity of the Meyer lemon is due to its unique flavour and versatility in the kitchen. Chefs and gourmets appreciate it for its distinctive sweetness and aroma, making it perfect for recipes that require a citrus twist without the pungent acidity of traditional lemons.
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Very fragrant fruit rich in essential oils |
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Sensitive to cold, avoid heat shock |
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Water regularly without excess |
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Blow several times a year, very fragrant |
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Fertilize with specific fertilizer for citrus |
