Over 100 years ago, Frank Meyer traveled through China while on assignment with the USDA procuring plant specimens to ship back to the states. He introduced us to numerous plants, vegetables and seeds. One notable acquisition: the Meyer lemon tree, named for the man who “discovered” this unique fruit.

A cross between a lemon and an orange, possibly a Mandarin orange, Meyer lemons are thin-skinned with a smooth, tender peel with less white pith than a typical lemon. When ripe, they appear to have a yellow-orange appearance. Plump and filled with a slightly sweeter juice, Meyer lemons can be substituted when a recipe calls for conventional lemons, though the end result may be less tart and acidic. Look for them in the Produce Department now and into early summer.

Enjoy Meyer lemon juice and zest in vinaigrettes, lemonade or cocktails. Meyer lemons make a delicious aioli, lemon curd, pie, pound cake or shortbread cookies, or simply squeeze over chicken and seafood.