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General Produce

Citrus, Lemons


12-, 25-, 50-, 60-, 75-, 95-, 115-, 140-, 165-, 200-, and 235-count

Common Packs:

40-lb. cartons

10-lb. mini-pack cartons

2-, 3-, and 5-lb. bags

Meyer Lemon

Bulk cartons of various weights


  • Fancy
  • Choice
  • Standard
Receiving Inspecting:

Lemons should be firm, heavy for size, and have thin smooth skins. Ripe lemons should also have a pleasant citrus fragrance.

Avoid lemons with bruised, discolored, or wrinkled skins.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 41-42° F/5-6° C
  • 85-95% relative humidity

Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.

21 to 28 days.

Pitted peel, discolored flesh, and mold are indications of improper storage temperature.

Usage Ideas:

  • Pan-roast trout in brown butter; deglaze with lemon juice; add artichoke hearts, lemon slices, and a touch of cream; simmer.
  • Sauté asparagus, sliced almonds, and lemon zest in hazelnut oil; deglaze with lemon juice; serve with grilled meats.
Seasonal Availability:

Major production areas include Arizona, California, Chile, and Spain.