Top 3 Sicilian Lemons

The intensive cultivation of lemon trees on Sicily was started by the Jesuits who were expert farmers and can be traced back to the 17th century. Today, more than 50% of all Italian citruses are produced on the island. Named after its province of origin, Limone di Siracusa refers to the fresh fruit of the Femminello Siracusano cultivar and derived ecotypes. These lemons are harvested year round and depending on the ripening period, they are available in following varieties: Primofiore (lit. first flower) which matures from October to March, Bianchetto or Maiolino which are spring lemons maturing from April to June, and Verdello or summer lemon which matures from July to September. Only slightly different in appearance, Syracuse lemons are characterized by an intense fragrance and juiciness which makes them particularly suitable for the preparation of liqueurs, desserts, sorbets and ice cream.Expand

Limone dell'Etna is a term referring to lemons that are grown along the Etna coastal strip, between the Alcantara river and the northern parts of Catania. The lemons are divided into two cultivars – Femminello and Monachello. The Femminello is harvested in winter, spring, or summer. It has an elliptical shape and the flesh color ranges from light green to light yellow or lemon yellow. The Monachello variety is also harvested in winter, spring, or summer, and the shape is elliptical, ovoid, or spheroidal. These lemons are rich in essential oils of high aromatic quality, which can be attributed to the fact that they are grown in an environment with a specific volcanic soil and climate. A special growing technique known as forzatura or secca allows the lemons to be produced in summer. Etna lemons are especially suitable for making juices and candied peel.Expand

Derived from the Interdonato cultivar, a natural hybrid between lemon and citron, these fragrant lemons are grown along the Ionian Sea coast of the Sicilian province of Messina, in the area extending from the city of Messina to Giardini Naxos. Named after a Garibaldi colonel Giovanni Interdonato, this variety was first cultivated in 1860 by crossbreeding citron with Ariddaru, a local lemon cultivar. Interestingly, the mother plants can still be found growing in the colonel's Ali Terme villa Reitana. The early ripening Interdonato lemons are characterized by their low citric acid content and a particularly sweet, dainty flavor. Even though they're widely used in the kitchen, the mildly flavored Interdonato lemons are the best variety to serve with tea or they can be enjoyed fresh.Expand