These healthy and delicious gems are a hybrid of mandarin orange and lemon native to China. The edible skin is what separates these from other more common citrus fruits, and not that you can’t eat the skin on other citrus, it is the tenderness of the meyer lemon skin which separates it from it’s bitter relatives.

Here in Southern California the meyer lemon season can begin in November and run all the way through march. When meyer lemons are available I use them in place of other acids like apple cider vinegar, lime and eureka lemons. I favor them because of the uniques flavor and with the added bonus of the edible skin which adds a little more depth into my meals.

Lucky for me this time of year my neighbor supplies me with more lemons than I could possible consume so I had the awesome idea to preserve these golden gems for the months ahead. I enjoy this method of preserving the fruit due to its ability to keep the flavor for extended length of time allowing me to enjoy these fruits long past their season.

The flavor profile of the meyer lemon is sweeter and less acidic than the common varieties you find in the grocery stores, and therefore it brings some different flavors to your seasonal recipes. Simplicity is best when trying to create flavorful food, and its always good to explore new ways to incorporate new food. With the final product in this recipe, you can use them in many different ways. Get creative and have some fun. You would be surprised at how much fun lemons can be.

Tools / equipment needed :

  • 3  12 oz mason jars with lids
  • your favorite very sharp knife
  • cutting board
  • mixing bowl


  • 10-12 meyer lemons
  • 1/2 cup sea salt


  • clean and sanitize the jars and lids
  • wash the fruit
  • slice the fruit into thin pieces removing the seeds as you go
  • place fruit slices into large mixing bowl
  • mix  the fruit with salt until it becomes very juicy
  • distribute the salted fruit into the jars and top off with the remaining juice
  • wipe the rim of the jars, and close the lid

Thats it! When the jars are closed, I place them on a shelf out of direct sunlight and allow them to ferment for about 5 days. This will deepen the flavor of the finished product and add to the long list of healthy reasons to enjoy these fruits. after 5 days, store them in the refrigerator. At this stage they are ready to use, and will keep for several months.

Ideas for use!

  • Chop into small pieces and add to salads or salad dressings
  • Roughly chop and add to guacamole or fresh salsas
  • Add small or larger pieces in soups or braised foods
  • Use in marinades for veggies, fish or meats before cooking
  • Add chopped lemon to sauces, or on top of rice



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Published by Alec Hurley

Alec Hurley is a Yoga Health Coach, yoga teacher in the San Diego area and a life long surfer. He is the founder of Higher Self Wellness and an avid practitioner of ancient wisdom and spiritual practices which he infuses into his public yoga classes and group program “The Art of Connection”. He is professionally trained as a Chef and incorporates the ancient wisdom of “food as medicine” into his culinary creations. Alec infuses the practices of personal and planetary alignment into his modern healthy lifestyle toolkit to help shift the collective into deeper states of connection.

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