Citron de Nicois Lemons
Estimated Inventory, lb : 0
Description/Taste
Niçois lemons vary in size and shape, depending on the variety, and can be oval, oblate, or elliptical in shape, with slightly tapered, pointed to blunt ends. The fruit's skin ranges from thin to thick and is lightly textured, taut, and firm, covered in prominent oil glands creating a pebbled, pocked texture. When the surface is scratched, a greasy, oily liquid is released, which is the essential oils found in the rind. The skin ripens from pale yellow with green tones to bright, vibrant, almost fluorescent yellow or golden yellow. Underneath the surface is a layer of white albedo with a fleshy, spongy consistency. Some types of Niçois lemons have a sweeter albedo than other varieties. The transparent, golden yellow flesh is divided into segments by thin membranes and has an aqueous, tender, and succulent consistency. The flesh also encases a few cream-colored seeds. When choosing Niçois lemons, look for fruits that feel heavy for their size, indicating a high juice content. Niçois lemons have a fragrant aroma and are almost entirely edible, including the rind, albedo, and flesh. The lemons are known for their bright, refreshing, sweet, sour, acidic, and tangy flavor.
Seasons/Availability
Niçois lemons are available at varying times throughout the year, with a peak season in France from January to March.
Current Facts
Niçois lemons, botanically a part of the Citrus genus, are a category of lemons grown in Southeastern France, belonging to the Rutaceae family. Several varieties are collectively sold in commercial markets under the name Niçois, Citron de Niçois in France, and the moniker is meant to highlight the growing region versus the variety. Niçois lemons are known for being cultivated in the French Riviera, also called the Côte d'Azur, an area spanning the Mediterranean coastline. This region is known for its ideal citrus-growing microclimate, and the lemons are typically hand-harvested and left unwaxed and untreated. The name Niçois translates to Nice in English, the name of one of the cities in the French Riviera. Niçois lemons are valued for their natural growing methods and sweet, subtly tart flavor. The lemons are popularly sold across France through specialty markets and are also exported to countries throughout Europe for their bright, refreshing taste. Niçois lemons are sought by chefs and home cooks for their milder, sweeter flavor and rich aroma and are incorporated into a wide array of sweet and savory, raw and cooked culinary preparations.
Nutritional Value
Niçois lemons have not been studied for their nutritional properties, and there are several varieties collectively sold under this name with varying levels of vitamins and minerals. Lemons, in general, are a source of vitamins A, B, C, and E to maintain healthy organ functioning, aid in energy production, strengthen the immune system, and guard the cells against the damage caused by free radicals. Lemons also provide fiber to improve digestion and minerals like copper, calcium, phosphorus, iron, potassium, and magnesium. Copper helps the body develop connective tissues, while calcium and phosphorus support bone and teeth health. Iron develops the protein hemoglobin for oxygen transport through the bloodstream, potassium balances fluid levels within the body, and magnesium helps control daily nerve functions. In France, Niçois lemons are utilized for their fragrant aroma and essential oils in face creams, lotions, perfumes, and other beauty products.
Applications
Niçois lemons have a bright, refreshing, zesty, and subtly sweet-tart taste suited for fresh and cooked preparations. In France, lemons are present in a well-known saying, "Tout est bon dans le citron," roughly translating to "All parts of the lemon are useful." This phrase encompasses the French belief that the rind, juice, pith, and flesh are all worthy elements for culinary applications. Niçois lemons are often added to creamy spreads and dips, notably aioli and feta-whipped mixtures, or they are zested over dishes to add a pop of flavor. The lemon juice can be mixed into vinaigrettes, olive oil, and other sauces, or sprinkled over salads. Try adding Niçois lemons to homemade sorbet or gelato. The lemons can be used in any recipe calling for conventional recipes and are favored in beverages like limoncello, lemonade, and other cocktails. In addition to fresh preparations, Niçois lemons complement savory dishes and add flavoring to seafood, especially scallops, white fish, and crab. The lemons are also zested and juiced in pasta, ravioli dishes, potato recipes, and vegetable sides. Niçois lemons are sometimes added to bread or folded into rice pilaf in France. Sweet dishes use lemons for their acidity, and the juice and zest can be tasted in various cookies, cakes, cheesecake, tarts, and meringue recipes. The rind can also be candied into a sweet treat, or the fruits are simmered into curds, jams, and jellies. While less common, the fruits are also preserved for extended use. Niçois lemons pair well with nuts such as almonds, hazelnuts, and pine, herbs like thyme, chives, and parsley, ginger, dates, and fruits, including stone fruits, berries, and other citrus like oranges, grapefruits, and limes. Whole, unwashed Niçois lemons will keep for a few days at room temperature and for 1 to 2 weeks when placed in the refrigerator.
Ethnic/Cultural Info
Lemons are famously featured in the Jardin d'agrumes du Palais Carnolès, or the Citrus Gardens of the Carnolès Palace. The gardens are currently public gardens in Menton, France, but the property was once owned and built in the 17th century by the Grimaldi family, the ruling dynasty of Monaco. The garden was constructed in 1725 at the request of Prince Antoine Grimaldi, and the property was intended to embody the same splendor that Prince Grimaldi experienced during his stay at Versailles. The gardens featured flowers, vegetables, fountains, and fruits, and several varieties of citrus trees were planted throughout the landscape. Later in 1961, the municipality of Menton purchased the property and transformed it into a public park. In the 1970s, the National Agronomic Research Institute of San Giuliano planted a collection of citrus trees for research purposes in the gardens. The garden is now home to over 400 citrus trees, comprising 137 varieties, and is one of the largest citrus collections in France. The gardens were eventually named the National Citrus Collection in 1999 and have become a popular attraction in the Provence–Alpes–Côte d'Azur region.
Geography/History
Niçois lemons are native to the Provence–Alpes–Côte d'Azur region in Southeastern France. Lemons, in general, were introduced to Southern France in the late 14th or 15th century, and cultivation began in the late 15th century. By the 18th century, citrus cultivation surpassed other crops in the region, and in the mid- to late 19th century, lemons from Southern France were being exported throughout Europe. There are many varieties of lemons, generally labeled under the Niçois name. Over time, the region became a favored tourist destination, and citrus orchards were torn down in place of hotels. Lemon production drastically decreased, and production remained low for several decades until the 20th century. In 1929, the Hotel Riviera organized a fruit and flower festival to entertain the increasing number of visitors each year. The show later transformed into a larger exhibition, and in 1934, the famous Fête du Citron or the Festival of Lemons was created in Menton, a region within the Provence–Alpes–Côte d'Azur. The festival is still held each year into the present day, and lemon varieties grown in Menton have been awarded a PGI or a Protected Geographical Indication since 2015. Today, Niçois lemons are grown throughout the Provence–Alpes–Côte d'Azur region and are sold fresh or processed into various beverages, condiments, and home goods. The French lemons are offered domestically through fresh markets, retailers, and wholesalers, and are exported to markets throughout Europe.
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