lemon, and also a couple of further hybrids The large, coarse Ponderosa variety is probably a lemon-citron cross, and the Meyer lemon, a thin-skinned, less acid version brought to California in the early 20th century, is probably a cross between the lemon and either orange or mandarin, with a distinctive flavor due in part to a thyme note (from thymol) Lemons are generally “cured” for better shelf life; they’re picked green and held in controlled conditions for several weeks, where their skin yellows, thins, and develops a waxy surface, and the juice vesicles enlarge The preserved lemons of northern Africa have recently become more widely appreciated as a condiment They’re made by cutting and salting lemons and letting them ferment for some weeks The growth of bacteria and yeasts softens the rind and changes their aroma from bright and sharp to rich and rounded Short versions of the process — for example, freezing and thawing the lemons to speed salt penetration, then salting for a few hours or days — will bring about some chemical changes as the oil glands are disrupted and their contents mix with other substances, but not the full flavor development of fermentation Other Citrus Fruits Lesser-known citrus fruits that are worth knowing about include the following: Bergamot, C bergamia, possibly a cross between the sour orange and sweet lime (C limettoides), is grown mainly in Italy for its floral-scented rind oil It was one of the components of the original eau de cologne developed in 17th-century Germany, and is mainly used in perfumes, tobaccos, and Earl Grey tea Kumquats, species of the genus Fortunella, are bite-size fruits that are eaten whole, thin rind and all They are ...process — for example, freezing and thawing the lemons to speed salt penetration, then salting for a few hours or days — will bring about some chemical changes as the oil glands are disrupted and their contents mix with other substances, but not the full flavor... between the sour orange and sweet lime (C limettoides), is grown mainly in Italy for its floral-scented rind oil It was one of the components of the original eau de cologne developed in 17th-century Germany, and is mainly used in... other substances, but not the full flavor development of fermentation Other Citrus Fruits Lesser-known citrus fruits that are worth knowing about include the following: Bergamot, C bergamia, possibly a cross between the sour orange and sweet lime