Tuesday, June 26, 2007

Meyer Lemon

A rose by any other name would smell as sweet. May be this saying was justified enough by Shakespere in his classic Romeo and Juliet. Can you imagine calling rose by any other name today!!!

Some things have distinct nature embossed in their name therefore you cannot imagine changing their name or it becomes a change of the whole concept in distinction, like my personal favorite Meyer lemon. The Meyer lemon (Citrus × meyeri) is originally from China and thought to be a cross between a true lemon and a mandarin orange or sweet orange . The Meyer lemon was introduced to the United States in 1908 as S.P.I. #23028, by the agricultural explorer Frank Meyer, an employee of the United States Department of Agriculture who collected a sample of the plant on a trip to China. It is commonly grown in China potted as an ornamental plant.

It became popular as a food item in the United States after being rediscovered by chefs, such as Alice Waters at Chez Panisse, during the California Cuisine revolution.Its very predominant especially in USA.

When I cut it in half for the first time, The sanity lay in the haunting perfume of the rind, the juice supplied the most sophisticated aroma to my taste buds. It carried a distinct natural sweetness which is unprecedented as its tartness.

Try a Meyer lemon & thyme sorbet matching it with a matured Gewürztraminer for a wilful diligent experience or roast a chicken in a concoction of Myer lemon juice, fresh chilies and larger, you will feel obliged to thank mother nature for this unique ingredient.

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