The sfusato
Description/Taste
The Italian name—Sfusato Amalfitano—refers to the fruit's tapered shape, distinctively different than the rounder varieties of lemons grown elsewhere in Italy. Amalfi Coast lemons are also larger on average than other varieties, with each fruit weighing at least 100 grams.
Italian lemons, specifically the Femminello (Ovale and Santa Teresa) varieties, are famous for their protruding nipples (sorry for those who are easily offended) and tart, yet very rich, flavor; making them very different from the lemons found in the United States.
The botanist G.B. Ferrari was the first to capture the qualities of the Amalfi lemon in 1646. He wrote: 'the nipple is prominent, the rind is rough, pleasantly scented with a sweet taste, the flesh has 8 or 9 segments, the taste is pleasantly sour”.
Though lemons grow in many parts of Italy, lemons in Italy are most often grown on the Amalfi Coast and in Sicily.
These two kinds of luscious lemons are used in sweets such as granita (shaved ice doused in lemonade), limoncello (a candy-like liqueur with a big kick, called limoncino in the Cinque Terre), delizia (a dome of fluffy cake filled and slathered with a thick, whipped lemon cream), spremuta di limone (fresh-squeezed lemon ...
The most widespread varieties of lemons in Italy are: Femminello , Monachello, Lunario, Interdonato, Sorrento and Procida .
Their flavor makes Meyer lemons perfect for popping into recipes. Compared to the Eureka and Lisbon lemons at the supermarket, Meyer lemons have a rounder form, thinner peels, and more of a yellow-orange hue than a true yellow. This is considered the sweetest lemon variety of the bunch.
Less acidic than other varieties as well as juicier, with oilier skin, Sicilian lemons are famous for their tart but sweet taste .
The Sorrento lemon, one of the best lemons in Italy, gets its name from the town of Sorrento, southern Italy. Records suggest that the Jews brought the fruit to Campania in the first century.
There are two types of Amalfi lemons that have been long grown on the Sorrento Peninsula — the Sfusato Amalfitano and the Limone di Sorrento. Found in different parts of the coast, these are among the most highly prized lemons in the world.
Unlike the small, sour varieties you'll find in your local supermarket, Amalfi lemons are large, sweet and juicy. The skins are softer and the pith not as bitter, meaning that you can eat a good Amalfi lemon the same way you would eat an orange, should you so wish (although it still packs a puckering punch).
The Sorrento lemon, one of the best lemons in Italy, gets its name from the town of Sorrento, southern Italy. The whole Amalfi Coast is known for lemons and limoncello, but Sorrento in particular. Driving on the Amalfi Coast Road, you'll spot terraces of lemon groves climbing high up the steep cliffs.
They thrive in the sun-drenched Mediterranean climate of Sicily. The land around Mount Etna, the Mediterranean climate, sunny hot days and cold nights, coupled with volcanic soil, gives Sicilian lemons a unique sweetness and taste that can't be found anywhere else in the world.
Sicily has been called the “Lemon Riviera.” The world's finest lemons come from Sicily, a region steeped in tradition, heritage, and flavor. They are an integral part of the island's landscape and culture.
This naturally sugary variety of lemon is called sfusato, meaning “spindle,” for its tapered shape. The Amalfi lemon's distinctive flavor has influenced the region's cuisine and drink for centuries.
Across the country, the Meyer Lemon Tree is the most popular choice. It is a sweet version of a lemon, with thin skin and fragrant blossoms. You can use Meyer lemons in any recipe that you would use a regular lemon, with the amount of sugar reduced to account for the sweetness that the Meyer brings.
Lisbon lemons have an acidic, tart, and tangy flavor well suited for fresh and cooked preparations. The juice, flesh, and zest add a flavor complexity into dishes and can be mixed into dressings, marinades, and oils.
It is native to southern regions of Iran and also cultivated in the Mediterranean Basin. In Iran it is called limu shirin (لیمو شیرین, meaning 'sweet lemon' in Persian). Its juice is widely used throughout Iran in the fall and winter as a remedy for colds and flu.
Lemon - Origin and production. The lemon is original from the Southeast of Asia, although at the moment it is produced in all the tropical and tempered areas of the globe. The main producing country is Mexico, followed by India, whereas Spain is the first export country of lemons and limes.
The main lemon tree varieties that are grown in Australia are Eureka, Lisbon and Meyer. The most important aspect to growing lemons is to pick a variety that best suits your growing conditions and climate.
The roots are not very deep, making the trees perfect for growing on the rocky terrain and small terraces on the Amalfi Coast, and they are particularly susceptible to freezing. So those “blankets” do keep the lemons nice and protected during the winter.
Tuscanian Lemon (Citrus limon) is one of the most traditional, high quality lemon of Tuscany. It comes from Tuscany Region, Italy, where it's been highly grown for years.
A cedro (pronounced CHEH-droh) is a citrus fruit, known in English as a citron. A cedro looks like a large (2-3 times larger!) lemon from the outside, with a bumpier surface.