Premium Fresh Meyer Lemons

Premium fresh Meyer lemons grown naturally with organic fertilizers are in full bloom in Fremont, CA. They are prized for their distinctive sweet-tart flavor and thin, edible skin. These California-grown citrus gems deliver bright acidity balanced with natural sweetness, making them ideal for culinary applications from cocktails and desserts to savory dishes. Rich in vitamin C and antioxidants, Meyer Lemons offer superior juice content and aromatic qualities compared to standard varieties. Hand-selected for peak ripeness, each lemon arrives ready to elevate your kitchen creations with authentic, vibrant citrus character.

Meyer Lemon Compote

by Julie O'Hara for NPR

Serve this quick fruit condiment with roasted chicken, pork or fish, or spread it on a sandwich. It would also be delicious as a topping for flatbread or toasted baguette slices with crumbled goat cheese. Any medium-dry white wine will work, but my favorite is one with floral or fruity flavors, such as Riesling, viognier or chenin blanc.
Makes about 1 1/3 cups compote to serve 4

3 Meyer lemons
1 tablespoon olive oil
1/2 cup sliced shallots
2/3 cup white wine
1 tablespoon plus 1 teaspoon sugar
2/3 cup chopped dried dates
Salt and freshly ground black pepper
1/3 cup mint leaves, chopped

Trim the ends of the lemons so you can see the flesh and no white pith. Cut into 1/8-inch rounds, picking out seeds as you go. Halve or quarter the rounds so they're all about 1/2-inch pieces. Set aside.

Heat the oil in a skillet over medium-low heat. Add shallots and cook until very soft, 6 to 8 minutes. Add wine and simmer until reduced by about one-third. Add lemons, sugar and dates, and simmer until wine is almost completely reduced. Remove from heat, season with salt and pepper to taste and stir in all but 1 tablespoon of the mint. Garnish with remaining mint just before serving.

by Julie O'Hara for NPR