Lemons on sale

Salt lemons from Sicily are part of the North African-influenced culinary tradition of the Mediterranean—ripened in salt and their own juices, preserved with bay leaves, cloves, and pepper. The fermentation process softens the bitterness of the peel while simultaneously concentrating the ethereal citrus aroma into a deep, complex flavor.

Diced into small pieces, they release a salty citrus note in fish sauces and poultry stews that far surpasses fresh lemon. They also add a distinct touch to light pasta dishes or a sprinkle over lukewarm lentil salad. Tip: Rinse briefly before use to reduce excess salt—the peel is the main flavor carrier; the pulp can be discarded.