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Meiwa is the best by far. It can be picked while still half ripe an have a sweet peel with a somewhat sour flesh. You can leave it on the tree until orange for a sweet interior. The Nagami, Fukushu, Nippon, and Indio need to stay on the plant till fully ripe to have a goo tasting peel.
Putting a vote in for Rough lemon (possibly it's a sweet rough lemon - aka Australian bush lemon). I've got one here that is much better than every other lemon I've tasted. Far more 'lemony' than a lemon, and without the extreme sourness of true lemons that limits their usage to a small quantity. Can be eaten whole without too much difficulty.
The Amalfi lemons are also quite famous
https://agrumilenzi.it/en/negozio/citrusen/lemons/amalfi-lemon-citrus-limon/
Why would some one chose a Nordman over a Meiwa, Fukushu, or Marumi