Products
Lemon Femminello siracusano
The cultivation of lemon tree in the South-eastern area of Sicily is very ancient. In this area, the plant of lemon, original from Himalaya, India, existed and was already appreciated during the Arabian and Norman rules in Sicily. It is only in the XVII century that Jesuits Fathers begin the citruses intensive farming. The plant of lemon is about 4 or 5 metres high, it has a smooth, brown or grey bark, little branches with thorns, evergreen ovate leaves and white and scented blossoms. Lemon tree is a reflowering plant: its vegetation, in suitable climatic conditions, is continuous, so its fruits ripen in every season. The fruit is ovoidal, its yellow peel is smooth, sometimes lined, its pulp is divided into segments and its yield is above 30%. Every reflorescence has a proper fruit, so, in accordance with the period of harvest, we can have: the “primofiore” fruit, from the end of September to April; the “bianchetti” fruit, between April and May; the “verdelli” fruit, from Juin to the beginning of September. Thanks to its strong and unique taste, lemon is used in cookery to get meat and fish, vegetables, water ices and sweets, beverages and drinks ready. Moreover, lemon is a panacea for our body; in fact the vitamins B and C, the sodium and the potassium contained in it, make it an excellent astringent, an effective digestive and a good disinfectant; it is also indicated to reduce the blood pressure and to cure the dilated veins.
Lemon
Scientific name:
Citrus Limonum
Cultivar:
Femminello siracusano
Typology:
Organic Farming Product, certified by ICEA in accordance with the Regulation CEE 2092/91
Inscription Label
Consignor, Type, Origin, Category, Calibre, Seal of Quality
Colour of peel:
The coloration turns from green to yellow depending on the period of harvest
Colour of pulp:
Light yellow
Scent:
Typical smell of the cultivar, characterized by the essential oils of the peel
Taste:
Acid because of the citric acid
Characteristics of the product:
The fruit has a globose ovoidal shape, a homogeneous medium large size with little appendage, a smooth and fine peel, a pulp divided into segments containing a citrine yellow juice and oval and smooth seeds
Shelf-life:
The external deteriorations by senescence determine its life (necrosis of the stalk, not adherent peel, soft fruit, dull colour)
Conservation:
Under 10° C
Destination:
Direct sales to private customers and buying groups, general market and industry
Quality:
Category Extra, I, II, in accordance with the rules of quality and marketing of fruit and vegetable products
Production area:
South eastern area of Sicily (Siracusa), particularly proper to the production of citruses
Availability:
The harvest of lemon takes place in different periods of the year, so it is almost always available during the year.
Use of the product:
The uses of lemon are various both in cookery and in phytotherapy, and it has many beneficent properties. In cookery, it is used to season sweet and sour meat or fish. Its juice seasons many foods: fishes and shellfishes, salads and fruit desserts; besides to be an effective digestive, it is used to avoid the only just peeled fruit become dark. In phytotherapy lemon is used as an astringent, anti-arthritic, anti-scorbutus, disinfectant, bactericide and cardiotonic. In industry, besides the juices, we can obtain essential oils, candied peel, jams, aromatizing pastes, industrial alcohols, zootechnical feeds, pectins and citric acid.
Packaging:
Box plaform cm 30 x 40 h 15 weight kg 6
- Box plaform cm 30 x 40 h 20 weight kg 8
- Box plaform cm 30 x 40 h 25 weight kg 12
