Lemons "Amalfi", loose

Origin

The southern Italian Amalfi Coast gives these special fruits their name. They have been growing there for hundreds of years on specially created terraces between the sea and the mountains. The history of lemon cultivation can be traced back 2000 years. Due to Germanic influences, this was later pushed back and experienced a renaissance with the rule of the Arabs in the ninth century.

Then finally came the dilemma that many high-quality and elaborately produced foods had to go through: Because the lemons had to be laboriously cared for and harvested by hand, the Amalfi lemons were economically inferior compared to plantation cultivation. Many of the terraces have since fallen into disrepair. Only in recent years have farmers once again committed themselves to continuing this tradition. Today, Amalfi lemons are a protected designation of origin.

Use

After a ripening period of about 6 months, the fruits are finally available for purchase.

The peel and the juice can be used as normal. However, the taste is much more intense.

Various preparations can be made from the white pulp under the peel. A special dish is, for example, baked Amalfi lemons.

A special feature is the Limo-Cello liqueur. It is made from the Amalfi lemon and is the favorite liqueur of the Italians. Everyone loves it because it stands for sun, sea and vacation.

Storage recommendation

To keep lemons fresh and aromatic at home, store them at room temperature if you consume them within a week. For longer storage, put them loosely packed in a plastic bag and store them in the refrigerator, away from other fruits and vegetables, as they could spoil faster due to the ethylene.