The Meyer lemon is a citrus fruit native to China thought to be a cross between a true lemon and either a mandarin or common orange. It was introduced to the United States in 1908 by the agricultural explorer Frank Nicholas Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China.
The Meyer lemon is commonly grown in China in garden pots as an ornamental tree. It became popular as a food item in the United States after being rediscovered by chefs during the California Cuisine revolution.
The Meyer lemon fruit is yellow and rounder than a true lemon. The skin is fragrant and thin, colored a deep yellow with a slight orange tint when ripe. Meyer lemon fruits have a sweeter, less acidic flavor than the more common Lisbon or Eureka lemon varieties. The pulp is a dark yellow and contains up to 10 seeds per fruit.
Lemons contain unique flavonoid compounds that have antioxidant and anti-cancer properties. They are an excellent source of vitamin C, one of the most important antioxidants in nature.
Meyer lemons are available from December or January through May. Choose lemons that are heavy for their size and feature peels that have a finely grained texture. They should be fully yellow in color. Signs of overmature fruit include wrinkling, soft or hard patches and dull coloring.
Source: www.wikipedia.org, www.whfoods.com
Image by Debra Roby available under Creative Commons Attribution 2.0 Generic license
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Easy Meyer Lemon Vinaigrette (Vegan Friendly)
1 meyer lemon , zest of
2 tablespoons meyer lemon juice (approximately 1 large lemon)
2 tablespoons extra virgin olive oil
¼ teaspoon fine sea salt , to taste
1 teaspoon balsamic vinegar
1 teaspoon low fat mayonnaise
½ teaspoon agave syrup
1 small garlic clove , finely minced
Prep Time: 10 mins
Cook Time: 0 mins
Total Time: 10 mins
1. In a non-reactive bowl whisk the ingredients together until smooth.
2. Vinaigrettes taste better if they are prepared at least 1 hour in advance of serving.
Yield: 0.25 cup
Roasted Carrots and Parsnips With Meyer Lemons
vegetable oil cooking spray
1 lb large carrot , peeled, cut diagonally into 1/4-inch-thick slices
1 lb large parsnip , peeled, cut diagonally into 1/8-inch-thick slices
20 large garlic cloves , peeled
1 meyer lemon , halved lengthwise, cut crosswise into 1/8-inch-thick slices, seeds removed
2 tablespoons olive oil
1 teaspoon kosher salt
2 tablespoons chopped fresh parsley
½ meyer lemon, juice of
1 tablespoon extra virgin olive oil (optional)
½-1 teaspoon kosher salt
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
1. Spray two large rimmed baking sheets with nonstick spray. Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 375°F.
2. Combine carrots, parsnips, garlic, lemon slices, and 2-3 tablespoons oil in large bowl.
3. Sprinkle with 1 teaspoon salt and toss to coat evenly. Divide mixture between prepared sheets, spreading in single layer.
4. Roast vegetables 15 minutes. Stir vegetables on each pan and return to the oven reversing the order. (So the pan on the top finishes on the bottom and vise versa.) Roast until vegetables are tender and brown at edges, about 20-22 minutes longer.
5. Season with pepper and salt. Transfer vegetables to serving platter. Squeeze 1/2 lemon on the roasted vegetables. Garnish with parsley.
6. If desired, drizzle with remaining 1 tablespoon oil.
7. Serve warm or at room temperature.
Meyer Lemon Chicken Piccata
2 (8 ounce) chicken breast halves , boneless and skinless (or 4 4-ounce breasts)
½ teaspoon kosher salt
¼ teaspoon fresh ground black pepper
¼ cup all-purpose flour
2 tablespoons unsalted butter , divided
1/3; cup sauvignon blanc wine (or other crisp white wine like Pinot Grigio)
½ cup chicken broth , fat-free and lower sodium
1/3; cup fresh meyer lemon juice (about 3 lemons)
2 tablespoons capers , rinsed and drained
¼ cup fresh flat-leaf parsley , chopped
Prep Time: 20 mins
Cook Time: 15 mins
Total Time: 35 mins
1. Split chicken breast halves in half horizontally to form 4 cutlets. If using 4 ounce breasts, do not split but continue with recipe. Place each cutlet between 2 sheets of heavy-duty plastic wrap; pound each cutlet to 1/4-inch thickness using a meat mallet or small heavy skillet. Sprinkle cutlets evenly with salt and pepper. Place flour in a shallow dish; dredge cutlets in flour.
2. Melt 1 tablespoon butter in a large skillet over medium-high heat. Add 2 cutlets to pan, and sauté 2 minutes. Turn cutlets over; sauté for 1 minute. Remove the cutlets from pan. Repeat the procedure with remaining 1 tablespoon butter and 2 cutlets.
3. Add wine to pan and bring to a boil, scraping pan to loosen browned bits. Cook for 1 minute or until liquid almost evaporates. Stir in chicken broth; bring to a boil. Cook until broth mixture is reduced to 2 tablespoons (about 4 minutes). Stir in juice and capers. Serve over chicken. Sprinkle with parsley.
Poached Egg With Salmon, Spinach & Meyer Lemon Vinaigrette
1 tablespoon minced red onion
1 ½ teaspoons meyer lemon zest
1 tablespoon fresh meyer lemon juice
1 tablespoon extra virgin olive oil
fresh ground black pepper
4 fingerling potatoes , cooked and cut into bite size pieces
2 cups baby spinach
¾ cup shaved fennel
2 teaspoons white wine vinegar
8 slices smoked salmon , paper-thin slices, rolled up (3 oz. total)
Prep Time: 10 mins
Cook Time: 2 mins
Total Time: 12 mins
1. In abowl, whsk together the onion, lemon zest, lemon juice, olive oil, salt, and pepper to make the dressing. Then toss with the potatoes, spinach, and fennel in a separate bowl.
2. Bring a saucepan of water to a simmer and add the vinegar.
3. Crack each egg into a small cup and add to the water one by one. Poach for one minute and 20 seconds. Remove each egg with a slotted spoon.
4. Set two salmon rolls on each plate, and top with the salad and a poached egg. Season with pepper to taste.
Chicken Breasts With Meyer Lemons
¼ cup fresh meyer lemon juice
1 garlic clove , finely chopped
6 boneless chicken breast halves
1 cup all-purpose flour
1 teaspoon salt
½ teaspoon fresh ground pepper
1 tablespoon vegetable oil
2 teaspoons finely grated lemon zest
12 thin lemon slices , pitted
1 ½ cups chicken broth
2 tablespoons agave syrup
Prep Time: 1 hr 15 mins
Cook Time: 40 mins
Total Time: 1 hr 55 mins
1. In a shallow glass or ceramic dish, stir together lemon juice and garlic.
2. Add chicken, turning to coat both sides with the mixture. Cover and refrigerate 1 hour.
3. Preheat oven to 375 degrees.
4. In a medium bowl, stir together flour,salt and pepper.
5. Dip chicken sin seasoned flour to coat lightly.
6. In a large frying pan heat oil over medium heat.
7. Remove chicken from marinade; cook chicken until it browns lightly, turning once to brown both sides.
8. Arrange, skin side up, in a 13×9 inch glass or ceramic baking pan.
9. Sprinkle lemon zest over chicken, top each peice with 2 lemon slices.
10. Pour chicken broth into hot frying pan, stirring to scrape up any borwn bits.
11. Pour broth over chicken; add agave syrup on top.
12. Bake basting once with the broth, until the chicken is no longer pink and the top is golden brown, about 40 minutes.
13. Remove and discard lemon slices.
14. Spoon some of the pan juices over each breast; serve with lemon wedges, so lemon juice can be sprinkled on top as desired.
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