For the 16th year in a row, Eosta welcomes the exclusive organic Meyer lemons from grower Taner Bugay in Turkey. These lemons are beloved in the kitchen for their floral aroma, mild acidity, and versatility.
Taner has been growing organically since 2004, driven by concerns about the health effects of pesticides. And a desire to protect nature, his workers and consumers. His family faced cancer, which motivated him to choose organic farming.
What are Meyer lemons?
Meyer lemons are a cross between a common lemon and a mandarin. The citrus tree is especially robust, resistant to extreme weather conditions and harmful fungi. The fruit has a smooth, deep yellow skin that, once ripe, turns slightly orange.
Meyer lemon vs regular lemon
Meyer lemons are slightly smaller than regular lemons and have a smoother skin. What truly sets them apart is their flavor, which is more refined and less intensely sour than that of common lemons. And their aromatic, thinner skin. This makes them ideal for various culinary uses, where the whole fruit (minus the pips) can be utilized.
What makes Taner special?
Taner is an organic grower at heart. He is one of the last two organic citrus growers in his region, where there were once 14. Since this year, he has been working almost entirely on solar energy and is exploring ways to use and re-use rainwater for washing the lemons.
Taner: " Organic farming is not without its challenges-it is unpredictable, seasonal and full of surprises. But at the end of the day, I am proud of the work I do. Realising that I am not harming nature or the people who enjoy my fruit makes everything worthwhile."
The first harvest of its organic Meyer lemons will be available exclusively through Eosta from October and will be available until the end of December. Perfect for those looking for a unique, culinary versatile and sustainable product to add to their range. Contact your account manager for an offer of these specialty lemons!
P.S. If you want to give your customers inspiration on how to use Meyer lemon in the kitchen: check out these100 possibilities from Los Angeles Times editor Amy Scattergood.
