Produce Briefs...
Maui Onions
Two characteristics set the Maui onion apart from other yellow onions: the high sugar and high moisture content of its flesh.
Rainbow Swiss Chard
Rainbow chard, also known a 5-color silverbeet, is a tender chard variety with multi-colored stalks of yellow, white, orange pink and red.
Grower
Seasons/Availability
Sorrento Lemons are harvested year round with a peak season from spring to late fall.
Current Facts
The Sorrento lemon, Limone di Sorrento, Ovale di Sorrento, Massese or Massalubrense lemon, is a highly regarded lemon variety whose popularity outside of the United States rivals that of the Eureka. At the turn of the twentieth century Sorrento lemons were sold individually and could only be handled by women who had to have trimmed nails and wear cotton gloves to handle them.
Description/Taste
The Sorrento lemon has a lemondrop yellow, highly fragrant, medium-thick peel. Its ovate in shape with tapered ends. The pulp is translucent yellow in color and yields a large quantity of semi acidic juice. Though the flesh is very low in seeds and often seedless, the lemon cannot be sold as a seedless variety. The Sorrento lemon is used for it's flesh's juice and its fragrant peel.
Nutritional Value
The Sorrento lemon is one of the richest lemons in ascorbic acid (Vitamin C).
Applications
Simple syrup, lemonade, liqueurs, desserts, acid component to savory dishes and salads.
Ethnic/Cultural Info
In Italy the Sorrento lemon is the lemon used in the making of the Italian liqueur, Limoncello; 60% of the lemons cultivated are reserved for Limoncello. It is also the most widely used lemon for fresh consumption in Italy.
Geography/History
The Sorrento got its namesake from the town, Sorrento, a small town in Campania, southern Italy where it was cultivated from an earlier variety, the Femminello Ovale. In November of 2000 the lemons of Sorrento earned their own IGP recognition (Protected Geographical Indication), similar to the prestigious AOC designation for cheeses. This lemon grows particularly well on steep and sloped terraces, perfectly suited to the terrain of Rancho del Sol, in Jamul, California where the greatest number of organic Sorrento lemon trees can be found growing outside of Italy. Sorrento lemon groves help the environment by preserving the stability of the soil.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
Recipe Ideas
Recipes that include Italian Sorrento Lemons. One
is easiest, three is harder.
| Rancho Del Sol | Homepage |
Seasons/Availability
Sorrento Lemons are harvested year round with a peak season from spring to late fall.
Current Facts
The Sorrento lemon, Limone di Sorrento, Ovale di Sorrento, Massese or Massalubrense lemon, is a highly regarded lemon variety whose popularity outside of the United States rivals that of the Eureka. At the turn of the twentieth century Sorrento lemons were sold individually and could only be handled by women who had to have trimmed nails and wear cotton gloves to handle them.
Description/Taste
The Sorrento lemon has a lemondrop yellow, highly fragrant, medium-thick peel. Its ovate in shape with tapered ends. The pulp is translucent yellow in color and yields a large quantity of semi acidic juice. Though the flesh is very low in seeds and often seedless, the lemon cannot be sold as a seedless variety. The Sorrento lemon is used for it's flesh's juice and its fragrant peel.
Nutritional Value
The Sorrento lemon is one of the richest lemons in ascorbic acid (Vitamin C).
Applications
Simple syrup, lemonade, liqueurs, desserts, acid component to savory dishes and salads.
Ethnic/Cultural Info
In Italy the Sorrento lemon is the lemon used in the making of the Italian liqueur, Limoncello; 60% of the lemons cultivated are reserved for Limoncello. It is also the most widely used lemon for fresh consumption in Italy.
Geography/History
The Sorrento got its namesake from the town, Sorrento, a small town in Campania, southern Italy where it was cultivated from an earlier variety, the Femminello Ovale. In November of 2000 the lemons of Sorrento earned their own IGP recognition (Protected Geographical Indication), similar to the prestigious AOC designation for cheeses. This lemon grows particularly well on steep and sloped terraces, perfectly suited to the terrain of Rancho del Sol, in Jamul, California where the greatest number of organic Sorrento lemon trees can be found growing outside of Italy. Sorrento lemon groves help the environment by preserving the stability of the soil.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| La Costa Blue Fire | Carlsbad CA | 760-930-7063 |
| La Villa | San Diego CA | 619 255 5544 |
Recipe Ideas
Recipes that include Italian Sorrento Lemons. One
is easiest, three is harder.| Ramona's Basil Garden |
|
Old Fashioned Lemon Basil Lemonade |
| Going through Italy |
|
Sorrento Lemon Sospiri |
| Food Rockz |
|
Lemon Drop Sorbet |
| Gluten Free Girl and the Chef |
|
Strawberry Rhubarb Lemonade |
