Lemons are the sourest of fruits, and yet the most versatile. Which other fruit can lend its flavour to such a variety of sweet and savoury dishes alike?
The lemon’s origins are uncertain. We know it is a hybrid involving the bitter orange (itself a hybrid of the pomelo and the mandarin), and the citron from India and Southeast Asia. The citron and bitter orange probably first met in northern India. It is possible that some kind of ancestral lemon first appeared there. However, its refinement into the elliptical yellow fruit we know today most likely occurred in the Mediterranean basin. Interestingly, Chinese authors wax lyrical about the orange and other citrus fruits, but remain shtum on the lemon until the 12th century, several centuries after it was already reported growing in the Mediterranean. There are already references to lemons in Mesopotamia and Egypt in around 700 CE, and Sicily in around 1000 CE. Lemons are depicted in murals at Pompeii, which fell victim to Mount Vesuvius in 79 CE.
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Denne historien er fra August 2023-utgaven av Gourmet Traveller.
Start din 7-dagers gratis prøveperiode på Magzter GOLD for å få tilgang til tusenvis av utvalgte premiumhistorier og 9000+ magasiner og aviser.
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From personal experience
Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.
Kimberley Moulton
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.
Tom Wallace
We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.
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Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.
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Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation
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HEATHCOTE BOUND
MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.
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Does working in hospitality make someone a better or worse diner
HEART AND SOUL
Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.
