- Eat crack pie
- Visit food52
- Do a city tour
- Shop at Macy’s
- Go to as many kitchen shops as possible
- Take a yellow cab…just like in the movies
- Try Meyer lemons and Key limes
Meyer Lemons are everything Key Limes aren’t – plump, juicy, sweet and altogether tart.
But for a moment, I thought that Key Limes were the juicy darlings of the lime world – alas, a meet with their tiny, juiceless bodies has left me joyous – that my Meyers remain uncontested in their beauty and juice.
Meyer Lemons are believed to be a cross between a mandarin orange and your good old regular lemon. They are named after Frank Meyer, an employee of the U.S. Department of Agriculture who brought the fruit to the United States in the early 1900s, after discovering them in China. So why do we love the Meyer so? The fruit, the whole fruit and everything but the seeds are edible, and are in season from November till April! Yes, edible. Can you imagine all of the tang, and fruitiness of a citrus with none of the characteristic bitterness that lurks beneath the surface of almost every citrus skin and rind? But that’s not all, sniffing a Meyer is bound to transport you to blooming citrus gardens in the Middle East where floral scents akin to ‘rose’ water and orange blossom abound. That scent in a citrus is probably one of the most captivating things for me – heady, causing me to swoon in delight and admiration.
The Key lime (Citrus aurantifolia) is a citrus species with a globose fruit, 2.5–5 cm in diameter (1–2 in), that is yellow when ripe but usually picked green commercially. It is smaller and seedier, with a higher acidity, a stronger aroma, and a thinner rind, than that of the Persian lime (Citrus x latifolia). It is valued for its unique flavor compared to other limes, with the Key lime usually having a more tart and bitter flavor; Wikipedia.org