A new citrus variation is set to have the foodservice sector scrapping to get hold of the limited amount of produce.
The Mayan Meyer Lemon, currently being grown on a trial basis in Guatemala, is a cross between a traditional lemon and a tangerine. The fruit is an easy peeler and can be eaten like a tangerine but still has a refreshing sharpness to it, somewhat like a grapefruit.
One of the attractions of the fruit, launched this week at Berlin trade fair Fruit Logistica by exporters Frutesa, is that the skin is edible and can be used as a garnish for salads or cocktails.
Founder of Guatemala-based Frutesa, Gloria Elena Polanco, says the company expects to ship small quantities of the product from May. However, as the fruit is in development stage there is not enough to supply supermarkets and she sees the produce going first to the food service sector looking for a tasty new ingredient.
“It will go to chefs and high end restaurants first,” said Polanco, speaking at Fruit Logistica.
“We expect it to sell overnight because it is so new, and so versatile.”
As the fruit is not yet at commercial quantities, Polanco said it will retail through wholesalers at a minimum of $1 per fruit.
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