North American Fruit Explorers mailing list at ibiblio

["Stephen Sadler" <Docshiva@Docshiva.org>]

Sorrel’s a brilliant idea for a lemony-flavor, and it’s got the sour.  Lemon balm as another herb, for a softer lemoniness; or lemon verbena.  But if it’s sour juice being sought, then the earlier suggestion of verjus was also the first to my mind.  Also, of course, homemade fruit vinegars.  One could also try growing trifoliate orange, an interesting-looking plant that’s extremely cold hardy for a citrus.  The coldest extreme I’ve heard mentioned for it is 20 below; of course, I wouldn’t count on that… There are a few citrus that will survive zero degrees, but I think we’re looking for something even more cold tolerant.  Trifoliate orange is sour and a bit bitter, as I recall; and any citrus is sour when underripe (I expect and welcome corrections whenever wrong, btw).  I hope someone here might have some experience with it as more than just a dwarfing rootstock.

I wouldn’t recommend crabapple for a lemon substitute.  It might work, but why not apple cider vinegar, instead, if you want an apply sourness?

 

~ Stephen

 

From: nafex-bounces@lists.ibiblio.org [mailto:nafex-bounces@lists.ibiblio.org] On Behalf Of Saundra Scarce
Sent: Friday, November 28, 2008 11:28 AM
To: North American Fruit Explorers
Subject: Re: [NAFEX] lemon juice substitute

 

My grandmother was born in Indian territory (Oklahoma) in 1895.  In her journal, she wrote about making sorrel pie as a substitute for lemon pie.  Sorrel or dock (Rumex sp.) is a sour, lemony green that imparts a lemon flavor to savory dishes.  I've never used it in a sweet dish, but there is a precedent for it.  Not a fruit, but it might serve your needs.

 

Warmly,

Saundra Scarce

south Louisiana

 

can anyone

recommend crabapple cultivars (or any other fruit

source of juice)

useful as a temperate zone substitute for lemons?

 

 

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