Sources:
Enter the
Share Market
Produce Briefs...
Ramps
The wild ramp, AKA wild leek, botanical name Allium tricoccum, is a flowering perennial plant that grows in clusters. It is a member of the Allium family along with onions and leeks
Calamondin Limes
The Calamondin lime is a cross between a sour, loose skinned mandarin and a kumquat, therefore technically making it an orangequat.
Salanova Lettuces
Salanova® lettuce is a full-sized variety developed for the baby lettuce market. Botanically these varieties are scientifically known as Lactuca sativa.
Description/Taste
Perrine lemons are small, much closer in size to a lime, measuring between 4 and 5 centimeters in diameter. They have a yellow rind that may still have traces of pale green. They have an elongated shape like that of a traditional lemon, only slightly more rounded. The rinds are thin with a pale-yellow pulp divided into 12 segments. Fruits have anywhere from 3 to 10 seeds. Having a higher acidity, closer to that of a traditional lemon, juicy Perrine lemons offer a lime-like tart flavor.
Seasons/Availability
Perrine lemons are available in the mid-fall and throughout the winter months.
Current Facts
Perrine lemons are a hybrid variety of Citrus aurantifolia known as a lemonime. They are a cross between the West Indian lime and Genoa lemon. It was given the name Perrine as an homage to botanist and physician, Dr. Henry Perrine, for his great contribution to the citrus industry in Florida. He was responsible for introducing numerous varieties of tropical produce and citrus to the Florida region in the mid-1800s. One of the items he introduced was the Mexican or West Indian lime that would become the parent citrus for a multitude of hybrid varieties, including the Perrine lemon.
Nutritional Value
Perrine lemons are high in vitamin C and are a good source of folate. They also contain minerals like potassium, copper, phosphorus, and magnesium. Perrine lemons (like all lemons) are also rich in plant flavonoids and the phytonutrient limonin, which together with vitamin C give them rich antioxidant and anti-cancer properties.
Applications
Perrine lemons can be used in any recipe calling for citrus, whether it is lemons or limes. The hybrid fruit’s juice will tenderize meats in marinades and denature the fish and shellfish in ceviche. It can be used in beverages, desserts, dressings, or added to dishes for additional acidity. Make a granita or sorbet with Perrine lemon juice. Store Perrine lemons at room temperature for up to a week, refrigerate for up to a month.
Ethnic/Cultural Info
Perrine lemons are considered an important lemonime hybrid because of its resistance to several diseases that tend to plague both lemons and limes. Both France and Australia have recognized the potential of the Perrine lemon as rootstock for other citrus, but its cold hardiness has proven to be problematic. At one time, Perrine lemons were prolific in southern Florida until a hard freeze destroyed the whole crop. They were later replaced by the Persian lime.
Geography/History
The Perrine lemon was developed in 1909 by Walter T. Swingle, a revered botanist and horticulturalist who was responsible for many named plant varieties, and his associates at the United States Department of Agriculture. Perrine lemons were first introduced in 1931 at the Miami meeting of the Florida State Horticultural Society. Though Perrine lemons have yet to experience success in the commercial marketplace, they are good candidates for use in citrus breeding programs due to a natural resistance to lemon scab. Perrine lemons are not commercially available in California. In Florida, they might be spotted at local orchards or at farmer’s markets.
