
Sicilian Tiger Lemons
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A Sicilian variegated lemon with distinctive green-and-yellow striped skin and pale pink flesh — visually unlike any standard lemon and with a flavour profile to match. Tiger lemons carry the sharp acidity you expect from a lemon, but with a noticeably softer edge, a subtle sweetness, and floral, almost aromatic notes that sit somewhere between a classic lemon and a bergamot. The juice has a faint pink tinge, which makes it particularly useful where presentation matters — cocktails, desserts, and finishing plates.
The variety is a natural mutation rather than a modern hybrid, and has been cultivated in small quantities in Sicily for generations. The striped patterning on the skin is caused by a periclinal chimera — a genetic variation in the outer cell layers of the fruit that produces sectors of different pigmentation. It is the same biological mechanism responsible for variegation in ornamental plants, and it is stable enough to reproduce true through grafting.
The pith is notably less bitter than in standard lemon varieties, which means the whole fruit — skin, pith, and flesh — is usable. This makes tiger lemons particularly well suited to slicing into rounds for cooking or garnishing, where you want to use the entire cross-section without any unpleasant bitterness.
These are grown by the Russo family in coastal groves near Syracuse in southeastern Sicily, where volcanic soils and a long, dry growing season concentrate flavour and essential oils in the rind. The season runs from December through to April.
Producer: Russo family, Syracuse, Sicily.
Ingredients: Tiger lemons (Citrus limon).
