Lemons

While the bulk of the citrus season thrives across the winter, lemons are usually a little later to peak. Local Victorian lemons, grown as close as the Yarra Valley are fabulous in the early spring, with quality and prices usually excellent.

As the weather warms, the price can firm up quite significantly, so plan ahead. Lemon juice can be frozen in ice-cube trays for use across the warmer months, or you can even make preserved lemons for a really uniquely flavoursome ingredient to add to your cooking (check our recipe section).

Lemons are such an under-appreciated fruit, and Joanne says she would include them in her “desert island” produce list. They are so versatile, being useful in sweets and savoury alike. A little splash of lemon juice elevates almost any dish, with vibrancy and acidity. And the pith adds a beautiful aromatic quality to cakes, drinks and even marinades.