The Tropical Fruit Forum
Citrus => Citrus General Discussion => Topic started by: martweb on July 20, 2022, 04:52:39 AM
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Which lemon cultivars or hybrids have the best edible rind?
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Cuban Shaddocks have thick tasty rinds. About 1-1.25 inches thick. They are the most prolific fruit I have grown. Meyer lemons are good to.
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Cuban Shaddocks have thick tasty rinds.
Do you use the rind in any particular way ?
How about the inside of the fruit ? I find the juice not quite Lemon, more like Rough Lemon ?
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It may be due to freshness, but I have a strong preference for feminello lemons I've harvested, they tend to have a tightly adherent rind, but the rind texture is superior when cooked, and there is no unpleasant astringency or bitterness, and no resin like in Meyers.
My favorite lemon for piccata.
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IU did not use the rind in ay way. I ate some to see what it taste kike. I don't want to spend time processing rinds. The fruit was way to sour to eat out of hand and the fruit was very difficult to separate from its rind. I eat my NZL rinds
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Which rind is more citrusy smelling and tasting, NZL or Feminello?
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Feminello
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Very curious about this, too, since I like to eat fresh lemon rinds.