LEMONS
Description:
Taste & Quality:
Flavor Profile: Refreshingly tangy, vibrant, and aromatic
Brix Level: 7–10°
Acidity: 5.0–6.0% (excellent for flavor balance)
Juice Content: 45–55%
Peel: Smooth to fine-grained, ideal for fresh and processed markets
Export Advantages:
Long shelf life (up to 60 days under optimal cold storage)
Consistent skin quality and uniform size
Perfect for fresh fruit, beverages, and industrial processing
Botanical / DNA & Cultivar Origin:
Botanical name Citrus limon. Lemons are hybrids, historically believed to derive from a cross between sour orange (Citrus × aurantium) and citron (Citrus medica).
The Eureka variety, one of the main commercial lemon cultivars in South Africa, was selected in California from seedlings originating from Italy.
Lisbon lemon also used in SA; Lisbon originated from Portugal. It tends to be somewhat more cold-resistant and rougher skin than Eureka.
Origin in South Africa / History:
Lemons are not indigenous; they were brought into SA via early colonial routes. The “Cape Rough Skinned Lemon” was brought via St Helena in 1654.
Today, the Eureka variety accounts for ~80-85% of lemon plantation area registered for export in SA. Lisbon, Genoa, Limoneira varieties are also present but in smaller proportions.
