Preserving lemons over a longer period of time changes their flavour and consistency. The acidity transforms into a fruity, fresh citrus flavour and the skin of the fruit becomes soft and gelatinous and therefore edible. As this method of preserving lemons is particularly widespread in Morocco and came to Europe from there, they are also known as Moroccan salted lemons.
Chop a piece of preserved lemon and stir it into salads, couscous, lentil, fish and meat dishes. This will give your dish a refined, fresh lemon flavour.
“Das Pure” in Wetzikon stands for high-quality organic production with gentle and traditional refinement in harmony with nature. Their passion and enjoyment for good food is reflected in every one of their products.
