Lemon varieties: From classics to rarities

Lemons are far more than just the yellow fruits we know from the supermarket. They are one of nature's greatest gifts: full of flavor, steeped in history, and incredibly diverse. Whether sweet, tart, strong, or mild, the lemon is a true all-rounder that has found its place in countless cuisines and drinks worldwide.

Not all lemons are created equal. There are many different varieties, each with its own character, aroma, and uses. Learn more about the individual varieties and why we at raaaw consciously focus on the Spanish varieties Primofiori and Verna.

 

Lisbon lemon: The classic

The The Lisbon lemon is one of the most famous varieties worldwide. With its sunny yellow color and intense, tangy flavor, it is practically the epitome of a "typical" lemon. Its peel is usually thin, occasionally a bit thicker, and is often used in marinades and cocktails. Lisbon lemons, however, require warmth and sunshine.  

 

Eureka lemon: thick-skinned and aromatic

The Eureka lemon from California is the second classic. While it looks similar to the Lisbon lemon , it differs in its thicker peel. This makes it perfect if you want to use a lot of lemon peel for cooking or baking. Its juice is fresh, tart, and excellent in cocktails.  

 

Meyer lemon: the sweet rarity

The Meyer lemon is a cross between a lemon and an orange and originally comes from China. It is sweeter, milder, and has a very thin peel. This makes it wonderfully suited for desserts such as... Lemon tart, soufflé, or even a refreshing, mild lemonade. However, it is delicate during transport and therefore less commonly found in stores.   

Villafranca lemon: Sicily's pride and joy

Also known as the “Sicilian lemon,” the Villafranca is a true piece of Italian cultural history. It is somewhat larger and milder than many other varieties and has a gentle, balanced acidity. Its most famous use is in Limoncello, the Italian lemon liqueur from the Amalfi Coast . But it also brings an unparalleled freshness to risotto or pasta dishes.  

 

Limone di Siracusa: Sicily's lemon with character

The Limone di Siracusa is truly unique. It grows on the coast around Syracuse, where sun, limestone soils, and fresh sea air combine to create the perfect conditions for an exceptional lemon. However, to even be allowed to call itself a "Limone di Siracusa," strict requirements must be met.

Only lemons of the Femminello Siracusano variety are permitted to bear this protected name. This variety is distinguished by its exceptionally high juice content, intense aroma, and rich essential oil content. Furthermore, the fruit must be grown exclusively in the geographical area surrounding Syracuse and harvested using traditional methods, mostly by hand. The entire production process, from cultivation and harvesting to packaging, adheres to the guidelines of the Protected Geographical Indication (PGI), which guarantees the quality and origin of the fruit.

Its juice content is exceptionally high, the peel thick and rich in essential oils, ideal for everything from freshly squeezed juice and desserts to fine zest in the kitchen. Its flavor is intense, fresh, and rich in vitamin C.

The best part: Many plantations have been family-owned for generations and are still cultivated with great passion and care. Every lemon is picked by hand, often even organically grown.

In short: The Limone di Siracusa is not just a fruit, but a piece of Sicilian life – sunny, authentic and full of character.

 

Citron: The original form

The citron , also known as " cedro ," is the original form of the lemon and originates from Southeast Asia or the foothills of the Himalayas. Its pulp is bitter, but it consists almost entirely of thick peel. It is traditionally candied, processed into candied citron peel, or used in liqueurs and perfumes. In cooking, it is less valued for its juice and more for its aromatic peel.  

 

Primofiori & Verna: The Spanish stars

Primofioriand Verna both originate from the sunny region of Murcia in Spain and are among the most popular lemon varieties in the Mediterranean.  

 

Primofiori lemon: Small, with a smooth and very thin peel, but incredibly juicy and with a strong acidity. Perfect for squeezing fresh lemon juice or adding intense freshness to drinks.  

Verna lemon : Slightly larger, with a balanced, milder flavor. It is known for bearing fruit up to three times a year, meaning it can be harvested almost year-round. Its aroma is well-rounded and pleasant, making it versatile in its uses.  

Together, Primofiori and Verna represent the full power of the Spanish sun: intense, fresh and harmonious in taste.