What varieties of lemons are grown in Peru?

Lemons are grown in Peru on a permanent basis, being possible to plant and harvest throughout the year. The main producing areas are in the north, especially in the regions of Piura, Lambayeque, and Tumbes.

 

According to the Dirección Regional de Agricultura de Piura (DRA Piura), this region has about 18,353 hectares dedicated to lemon cultivation. The most productive valleys are San Lorenzo in the province of Piura, with 10,696 hectares; the Chira valley in the province of Sullana, with 4,448 hectares; and the Chulucanas valley in the province of Morropón, with 1,453 hectares.

 

Other areas such as San Martin, Ucayali and Loreto in the Amazon are also incorporating lemon cultivation to enrich their agricultural production.

 

Varieties

 

In Peru, two main types of lemons are grown: the Sutil and the Tahitian. The Sutil lemon, with a diameter of 35 to 42 millimeters, is highly appreciated in Peruvian gastronomy, especially in dishes such as ceviche and pisco sour, due to its high acidity and smaller size. This type of lemon is harvested mainly from November to June.

 

The Tahitian lemon, on the other hand, has a diameter ranging between 42 and 55 millimeters. This lemon is juicier, has fewer seeds and is less acidic than the Subtle lemon. It is frequently used in beverages, desserts and as a garnish in pastries and cocktails. Its harvest season is from October to March.

 

There are other less common varieties such as the "cañita" or "wheelbarrow lemon", which is smaller and more bitter, and the "cider lemon", known for the rough texture of its peel and its intense aroma. The latter is valued in the cosmetic and pharmaceutical industry for its essential oils and the white part of the peel is used in the elaboration of candies and sweets.