The Meyer lemon (Citrus × meyeri) is a unique citrus fruit prized for its distinct flavor profile. Unlike intensely sour varieties like Eureka or Lisbon, the Meyer lemon is a natural hybrid, believed to be a cross between a traditional lemon and a mandarin orange or pomelo. This blend results in a fruit that is significantly sweeter and less acidic, offering a smooth, floral note. Knowing when to harvest this fruit is key to capturing its peak sweetness and thin, fragrant rind.
Identifying Peak Ripeness: Visual and Tactile Cues
The most reliable indicator of a Meyer lemon’s readiness is a change in its exterior color. The fruit transitions from deep green to a vibrant, deep yellow, often exhibiting a subtle orange tint when fully mature. This hue signals the maximum accumulation of sugars within the fruit, distinguishing it from the paler yellow of standard lemons.
A ripe Meyer lemon typically measures between two and three inches in diameter. Beyond visual checks, a gentle tactile inspection confirms ripeness. The thin rind should feel firm but yield slightly when gently squeezed, indicating a juicy interior.
Citrus fruits do not continue to ripen or sweeten after they are picked. Therefore, leaving the fruit on the tree until it achieves full color and size is the best practice for a less acidic taste. If visual and tactile cues suggest ripeness, sampling a single fruit confirms the desired sweet-tart flavor.
Seasonal Timing and Duration of the Harvest
The primary harvest window for Meyer lemons in the Northern Hemisphere typically begins in late fall and extends through early spring (November to March). This period is often an extended season rather than a single event, as Meyer lemon trees frequently flower and fruit multiple times per year. The harvest is continuous over several months.
The fruit takes approximately six to nine months to mature from flower set to full ripeness. Local environmental factors, such as temperature fluctuations, influence the precise timing of the main crop. Cooler weather conditions encourage the fruit’s color change, signaling the start of the primary winter harvest.
Growers should approach the harvest as a gradual, selective process, picking only the most fully colored fruit at any given time. This method ensures the tree’s energy is directed toward developing the remaining fruit and new blooms.
Proper Harvesting Techniques and Post-Harvest Care
To remove the fruit without damaging the thin rind or the tree, use clean, sharp shears or clippers. The technique involves snipping the stem about a quarter-inch above the lemon. Leaving this small piece of stem, sometimes called a button, attached to the fruit helps preserve the skin’s integrity and prolong its freshness.
Pulling the fruit by hand is discouraged because it can tear the rind at the stem end, creating an entry point for rot and shortening the fruit’s storage life. The Meyer lemon’s delicate, thin skin necessitates careful handling after picking to avoid bruising or puncturing.
Post-Harvest Storage
For short-term use, Meyer lemons can be stored at room temperature for about one week. For longer storage, the fruit can be refrigerated in a breathable bag within the crisper drawer, maintaining quality for up to four to six weeks. Alternatively, the juice can be frozen in ice cube trays, and the zest can be dried or frozen.