Bitter Lemon Tree Use

Rutaceae Poncirus trifoliata

• Gardeners know Rutaceae Poncirus trifoliata by many names, including trifolate orange, Japanese bitter lemon, and Chinese citron. Poncirus trifoliata bears 2-inch citrus berries that mature in September and October. Traditional medicine practitioners across Asia use the fruits of the bitter lemon tree to treat allergic inflammation. Koreans traditionally use dried bitter lemon as a digestive aid and fever reducer. The Chinese use the fruit, thorns, seeds and bark to to treat toothache, rheumatism and the common cold.

Yuzu

• The yuzu, also called Japanese citron or Citrus junos, bears a tart, yellow-skinned citrus fruit. Chef's prize the teaspoon of juice that comes from each yuzu fruit, as it maintains its fragrance and bittersweet flavor even under the high temperatures of the stir-fry pan. Yuzu juice features prominently in ponzu sauce, a Japanese citrus sauce used for dipping lightly grilled fish and meat. The rind holds a fragrant oil used in perfumes, soaps and lotions. Both the juice and rind of the yuzu contribute to Japanese beverages and cocktails. The bitter lemon tree remains rare in the U.S., although the yuzu tree can withstand temperatures as low as 10 degrees Fahrenheit.

Interdonato

• The interdonato lemon, a lemon X citron hybrid grown in Italy since 1875, accounts for 5 percent of Italy's lemon crop. The tree bears a smooth-skinned fruit with a high proportion of bitter juice in the fall and winter. Italians use the interdonato lemon juice to cook or make beverages, including the traditional alcoholic cordial limoncello.

Lisbon lemon

• The Lisbon lemon grows throughout California's commercial lemon groves. The quick-growing tree produces several crops of lemons each year, filling the summer and fall demand for most of the United States. When grown in a household garden, each tree produces more fruit than one family can typically use. Many other lemon tree cultivars originated with the Lisbon lemon. Americans use the juice and the zest of the Lisbon lemon to cook both sweet and savory dishes and to flavor beverages.