Santa Teresa Lemons

Estimated Inventory, lb : 0

• View where this article is trending worldwide

• See Recipes

• Learn More

• Questions & Feedback

Description/Taste

Santa Teresa lemons vary in size, depending on the growing conditions, and generally have an elongated, round to oval shape. The stem end typically displays a flatter, bluntly curved edge, while the non-stem end showcases a distinct, protruding point known as a mammilla or nipple. The variety’s rind is semi-thick, taut, and faintly glossy, covered in prominent sunken oil glands. These oil glands give the surface a pebbled, textured feel, and when scratched or rubbed, they release a fragrant aroma. Santa Teresa lemons ripen from green to golden yellow hues, and some fruits may bear patches of green even at maturity, based on their cultivation climate. Underneath the surface, the lemons have a layer of white, spongy pit tightly adhered between the rind and flesh. The pale yellow to golden flesh is divided into 10 to 12 segments by thin membranes and has a tender, aqueous, and succulent consistency. The flesh also envelops a few cream-colored or ivory seeds. Santa Teresa lemons emit a bright, sweet, and refreshing aroma, and the rind, essential oils, and juice are the portions of the fruit that are most used. The variety is known for having a subtly sweet, zesty, tart, acidic, and tangy flavor with light floral and fruity nuances.

Seasons/Availability

Santa Teresa lemons are available in the fall through spring. In some regions with ideal growing conditions, the variety may fruit multiple times per year.

Current Facts

Santa Teresa lemons, botanically classified as Citrus limon, are an Italian variety belonging to the Rutaceae family. The fragrant fruits grow on evergreen trees and were first discovered as a natural mutation of the well-known Femminello lemon. Santa Teresa lemons are sometimes labeled as Femminello Santa Teresa lemons in markets. They are also known under Italian regional names, including Sorrento and Sfusato lemons. Santa Teresa lemons are favored by growers for their disease resistance, productive nature, and the lemon’s ability to be transported without damage and stored for extended periods. The lemons are also valued for their fragrant essential oils, an aroma used for medicinal, culinary, and cosmetic purposes. Santa Teresa lemon trees fruit multiple times per year in ideal climates and are commercially popular throughout Southern Italy. Outside of Italy, the variety is a specialty cultivar found in smaller quantities for culinary preparations and beverages.

Nutritional Value

Santa Teresa lemons have not been extensively studied for their nutritional properties. Lemons, in general, are a source of vitamin C to strengthen the immune system, calcium and phosphorus to support bone and teeth development, and fiber to regulate the digestive tract. Lemons also provide potassium, magnesium, iron, and folate to develop healthy red blood cells, balance fluid levels within the body, make hemoglobin for oxygen transport through the bloodstream, and maintain optimum nerve functioning. Other nutrients in lemons include B vitamins, copper, and zinc. The variety’s fragrant nature indicates the presence of limonene, an aromatic liquid found in the fruit’s rind. This natural compound provides anti-inflammatory and antioxidant properties to protect the cells from the damage caused by free radicals.

Applications

Santa Teresa lemons have a bright, zesty, fruity, and floral nature suited for fresh and cooked preparations. The variety is known for its strongly scented rind and is popularly zested as a finishing element over savory and sweet dishes. Santa Teresa lemon zest can be sprinkled over salads, incorporated into soups, or added to meat and seafood recipes. The zest can also be folded into batters for cakes, scones, cookies, and muffins or topped over frosting and glazes. In Italy, Santa Teresa lemons are juiced and zested into salad dressings. The juice's acidic nature is commonly mixed with anchovies to create a balanced flavor and is combined into various marinades and sauces. Santa Teresa lemons are sometimes used to flavor sorbets, gelato, and ice cream. The rinds are also simmered in sugar syrup and candied as a sweet dessert. Beyond culinary preparations, slices of Santa Teresa lemons can be served as an accompaniment to drinks, or the juice is shaken into cocktails. Santa Teresa lemons are also famously used to make limoncello in the Sorrento region of Italy. Each region uses lemon varieties local to their area for the best quality and flavor, and the rinds of Santa Teresa lemons are sliced and soaked in alcohol for a length of time. Limoncello is served as an aperitif before or after a meal and is believed to aid digestion. Santa Teresa lemons pair well with herbs, including mint, basil, sage, oregano, parsley, and rosemary, chocolate, vanilla, maple syrup, and fruits such as berries, apricots, mangoes, and apples. Whole, unwashed Santa Teresa lemons will keep for a few days at room temperature and for several weeks when stored in the refrigerator.

Ethnic/Cultural Info

Santa Teresa lemons are primarily known for their tolerance to mal secco, a fungal disease that commonly plagues citrus orchards. Mal secco translates from Italian to mean “dry disease” and is caused by Plendomus tracheiphilus, a necrotrophic fungus that can colonize the vascular system of the citrus tree. Once infected, the disease spreads to every limb, eventually killing the tree. Plendomus tracheiphilus was first described in 1894 in the Greek Aegean islands and arrived in Italy by 1918. The disease rapidly spread throughout Italy and especially infected Femminello-type lemons. During this time, Femminello lemons were some of Italy's most commercially grown types, as they were favored by growers for their ability to produce fruit throughout the year. When Santa Teresa lemons were discovered to be tolerant to mal secco, Italian growers quickly replaced their Femminello orchards with Santa Teresa lemons to slow the spread of the damaging fungus. This exchange of cultivars allowed Santa Teresa lemons to rise in notoriety to become a widespread variety in Italy.

Geography/History

Santa Teresa lemons are native to Italy and were discovered growing as a natural mutation of lemons belonging to the Femminolo group. Much of the variety’s history is unknown or somewhat debated, but there is a general belief that the lemons were first noticed in an orchard in the Sorrento Peninsula of Southern Italy. It is said the fruiting tree was one of the few trees to survive in an orchard that had been infected by the mal secco fungal disease. After their discovery, Santa Teresa lemons were planted throughout Italy in citrus-growing regions prone to the mal secco disease, and by the 1960s, it was widely found across Southern Italy, especially in Sicily and along the Amalfi Coast. The variety was also sent to the United States in the 1950s, where it was planted in small quantities and later expanded in production in growing regions throughout California. Santa Teresa lemons were received as budwood from Sicily to the University of Riverside’s Givaudan Citrus Variety Collection in 1959, a collection featuring over one thousand varieties of citrus gathered from around the world for education, breeding, and preservation purposes. Today, Santa Teresa lemons are primarily grown in Italy and are sold domestically and exported to other countries within Europe. The variety is also grown in small quantities in California of the United States and in select regions of Argentina and Turkey. When in season, Santa Teresa lemons are sold through local markets, directly from growers, or through select wholesalers in limited amounts.