Sri Lankan Lemons
Estimated Inventory, lb : 0
Description/Taste
Sri Lankan lemons vary in size, depending on the variety, and range from small to large with an oblong, round, oval, or slightly tapered shape. The rind is thin to thick, semi-rough to smooth, taut, and firm, and covered in sunken oil glands, giving the surface a slightly pebbled, textured feel. When scratched, some varieties release aromatic oils from these glands, emitting a fragrant, citrusy scent. The rind, also known as the skin, varies in color with each variety, and typical hues include green, golden yellow, and variegated shades. Some varieties may remain green, even when ripe, due to the climate in which the fruit is grown. Underneath the surface, the pale-yellow flesh is tender, aqueous, and succulent, being found seedless or containing a few seeds. Sri Lankan lemons are edible raw once ripe and have a bright, zesty, acidic, sweet, and sour flavor.
Seasons/Availability
Sri Lankan lemons are available year-round, with a peak season from July to October.
Current Facts
Sri Lankan lemons, botanically a part of the Citrus genus, are a category of several varieties belonging to the Rutaceae family. The fruits grow on evergreen trees and are commercially produced as a culinary ingredient for domestic use and export. There are many types of lemons grown in Sri Lanka, and popular varieties include the Common lemon, called Lemon Dehi, Pink lemons, Rough lemons, Pochchi Dehi, and Balaji lemon. Sri Lankan lemons are known for their bright flavor, aromatic nature, high juice content, and versatility. The fruits are a staple crop and are widely available in neatly stacked piles in markets, with each variety offering slightly different flavors, creating diversity for culinary preparations and beverages. Chefs and home cooks seek Sri Lankan lemons for their ability to add acidity to a wide array of fresh and cooked, sweet and savory dishes.
Nutritional Value
Sri Lankan lemons vary in nutritional properties, depending on the specific variety. Lemons, in general, are a source of fiber that helps regulate the digestive tract and contain vitamins A, B, and C, which contribute to energy production, maintain healthy organs, and strengthen the immune system. Lemons also provide minerals in varying amounts, including calcium, iron, magnesium, phosphorus, and potassium. These minerals help the body support bone and tooth development, produce the protein hemoglobin for oxygen transport through the bloodstream, control daily nerve functions, and balance fluid levels. In Ayurveda, lemons are valued for their anti-inflammatory, antibacterial, and antioxidant properties. The fruit’s sour taste is believed to stimulate digestive fire, promoting improved digestion and detoxification of the body. It also aids in enhancing the absorption of vitamins and minerals found in other spices and herbs, and calms the nervous system by balancing vata, which regulates circulation, removes waste from the body, and helps alleviate stress.
Applications
Sri Lankan lemons have a bright, acidic, and sour flavor suited for fresh and cooked culinary preparations. The fruits are primarily utilized for their juice and zest and are used as flavor enhancers in salad dressings, sauces, and chutneys. Lemon juice is also mixed into syrups, often combined with dates and honey, or it is cooked into curries and fish dishes. In Sri Lanka, lemons are commonly served as juice by street vendors and are often mixed with flavorings such as pepper, salt, sugar, green chiles, basil seeds, or mint. The beverage is viewed as a cooling and hydrating drink on hot days, and the juice is pressed fresh upon purchase. Warm lemon water is also consumed in the morning before eating to cleanse the body. In addition to curries and beverages, Sri Lankan lemons are notably used in lemon rice, a dish infused with the juice and zest, herbs, and butter to create a savory, tangy, and flavorful meal. Lemons are also used in sweet preparations such as cookies, lemon meringue pies, trifles, and cakes. Sri Lankan lemons pair well with herbs like mint, coriander, parsley, and basil, and spices including cumin, curry leaves, mustard seeds, and turmeric. Whole, unopened lemons will keep for a few days at room temperature and for several weeks when stored in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
Lemons are used in lunu dehi, a famous Sri Lankan condiment. The pickled condiment has been prepared for centuries as a method to preserve excess fruit harvests. Lunu dehi is traditionally prepared with limes, but lemons are increasingly being used as an alternative. The condiment is made from citrus that is cut open, stuffed and covered in salt, and sun-dried. Spices are also sometimes added for added flavoring, like cumin, mustard seeds, Maldive fish flakes, and fenugreek. Once prepared, lunu dehi can be stored for several years and is often used to add acidity and tanginess to dishes like rice and curry. The condiment is spooned over meals and helps balance spicy, savory, and rich flavors. Lunu dehi is also mixed into sambals, curries, or topped over any dish.
Geography/History
Lemons are native to Asia and are hypothesized to have arisen from a cross between a citron, Citrus medica, and a bitter orange, Citrus aurantium. The exact center of origin is unknown, but most sources suggest that areas in the eastern Himalayan region of northeastern India, as well as sites in Myanmar and China, are possible locations. Lemons spread over time through trade routes and were eventually planted in Sri Lanka. After their introduction, lemons were naturalized throughout the island, and new varieties and hybrids were created through increased cultivation. Today, Sri Lankan lemons thrive in warm, tropical, and subtropical regions, and are cultivated in areas such as Moneragala, Kandy, Ratnapura, and Matale in Sri Lanka. Some varieties are also grown in high-elevation areas. Lemons are commercially produced for both domestic sale and export in Sri Lanka, and are also planted in home gardens. When in season, Sri Lankan lemons are found through street vendors, local markets, and select retailers.
