We were doing our shopping the other day in the Belvárosi Vásárcsarnok (District VI market hall) when we happened upon something usual: Meyer lemons. If you don’t know the Meyer lemon, it’s sort of a cross between a lemon and an orange, runs in late winter, and is all the rage in fancy kitchens around the world, now including a few in Budapest.
The ones we got from our regular fruitmonger (Láci, not pictured) were from California, and were gingerly squeezed and grated to make this recipe for “Sandro Fioriti’s Spaghettini Al Limone,” which turned out just smashingly. Meanwhile, at under Ft 100 a pop, they are a cheap way to bring some seriously international pizzazz to your table. In fact, we’re told that, thanks to the Meyer lemon being all the rage in places like New York, they may actually be cheaper at Láci’s – at least until everyone here figures out what they are.
Bad news for all of us — Laci told me just this morning that the Meyer lemons are all gone…apparently this was a lucky box that fell off the truck. But who knows, maybe other intrepid gyumolcs guys will find them!
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