Marrakech Limonetta
Estimated Inventory, lb : 0
This item was last sold on : 03/15/26
Description/Taste
Marrakech Limonettas vary in size depending on growing conditions and maturity, with a round to slightly flattened shape, averaging 4 to 5 centimeters in diameter. The variety features a distinct appearance with a flat base and a noticeable depression at the stem end, containing a central, upright, pointed apex. The fruits are slightly ribbed on their surface, and the skin is thin, semi-glossy, and covered in many sunken oil glands, creating a pebbled feel. These glands release aromatic essential oils, which are a distinguishing feature of the variety. Marrakech Limonettas have a bright yellow to golden yellow-orange hue, and the skin is loosely adhered to the flesh. Underneath the surface, the pale yellow flesh is divided into 10 to 11 segments by thin, white membranes and is soft, aqueous, and tender with a succulent consistency, encasing a few ivory seeds. Marrakech Limonettas are aromatic, with a bright, floral scent, and exhibit some acidity, developing a sour, tart, lemon-like taste. The acidity is lower than that of commercial lemons, making it pungent and subtly sweet.
Seasons/Availability
Marrakech Limonettas are available year-round, with a peak season in the winter through spring.
Current Facts
Marrakech Limonettas, botanically classified as Citrus limetta Risso, are a specialty citrus belonging to the Rutaceae family. The aromatic, sour, subtly sweet fruits belong to the Limettas group, a small category of citrus with distinct appearances, flavors, and acidity levels. Within the Limetta grouping, Marrakech Limonettas are known for their sourer taste, but they are still milder and less acidic than common commercial lemons. Marrakech Limonettas are a revered native variety in North Africa and are prized as a flavoring agent in culinary preparations. The fruits are especially valued in Morocco, where they have been cultivated for centuries and were named after the city of Marrakech. Marrakech Limonettas grow on evergreen trees reaching 6 to 7 meters in height and have been introduced in limited quantities to regions outside of Africa as a premium fruit, primarily in Europe and the United States. Worldwide, Marrakech Limonettas are known by many different names, including Citron Beldi, Hamd Beldi, Limonette de Marrakech, Boussera lemons, Moroccan Limetta, and Moroccan Limonetta. They are also called Bergamot in France, but it is important to note that they are not the same as true Bergamot, which are fruits from a separate species traditionally used in perfumes and tea. Marrakech Limonettas acquired this Bergamot moniker from their floral, aromatic rind, which smells similar but is still slightly different from true Bergamot. Chefs and home cooks seek Marrakech Limonettas as a fragrant addition to a wide array of sweet and savory dishes. The citrus can be utilized fresh, cooked, or preserved, and the entire fruit is used to enhance the flavor and aroma.
Nutritional Value
Marrakech Limonettas have not been studied for their nutritional properties. Varieties of the species Citrus limetta Risso are said to be a source of fiber to aid digestion and to contain vitamin C to strengthen the immune system. Citrus limetta Risso varieties also provide varying amounts of iron, calcium, phosphorus, magnesium, and potassium. These minerals help the body maintain fluid levels, control daily nerve functions, produce the protein hemoglobin for oxygen transport through the bloodstream, and support bone and tooth development.
Applications
Marrakech Limonettas have a sour, subtly sweet, and floral flavor suited for fresh and cooked preparations. The fruits are often used for their juice, aromatic zest, or sliced as a flavor enhancement in dishes, and can be incorporated raw, cooked, or preserved. Marrakech Limonetta juice is mixed into salad dressings, sauces, vinaigrettes, or squeezed fresh as a finishing element over grain bowls, seafood dishes, and rice. The juice is also used to make juices, cocktails, and beverages. One of the most well-known uses for the variety is preserving whole in salt to create a tangy condiment. Once preserved, the lemons are cooked into dishes to add a complex, savory, salty, and sweet taste to meat main dishes, soups, and stews. They are also chopped and incorporated into salads, rice dishes, and other grain-centric recipes. Bakkoula, also known as khoubiza, is a Moroccan mallow salad customarily finished with preserved lemons and olives. The salad is served chilled or warm and is known for its rich, herby flavor. Try simmering Marrakech Limonettas into jellies, jams, marmalades, and other preserves or candying as a sweet treat. Marrakech Limonettas pair well with spices like paprika, cumin, cinnamon, and saffron; herbs such as parsley, cilantro, and mint; almonds; artichokes; olives; and tomatoes. Fresh Marrakech Limonettas will keep for a few days to weeks at room temperature and for several weeks in the refrigerator’s crisper drawer.
Ethnic/Cultural Info
In Morocco, Marrakech Limonettas are known as Citron Beldi or L'hamd Beldi, roughly translating to mean "traditional lemon." The citrus is revered for its use in making preserved lemons, a staple flavoring used in Moroccan cuisine. Historically, preserved lemons were a way to extend the harvest season and increase year-round food security. In the modern day, they are a treasured cultural practice observed to impart specific flavors into cuisine. Preserved lemons are made by placing partially sliced Marrakech Limonettas in a large jar, covering them with salt, and letting them naturally ferment in their own juices. The pickled lemons are known as “mssivar,” meaning “guided lemons” or “L’hamd marakad,” meaning “sleeping lemons” in Moroccan, and are famously used to flavor dishes cooked in tagines, African cookware typically made from clay or ceramics. Tagine of roasted chicken with preserved lemons and olives is a favored dish now prepared worldwide. Preserved lemons introduce bright, tangy, and salty, floral flavors to savory sauces, grains, and meats, and when the fruits are aged for longer periods, they develop a darker golden-orange, sometimes brown hue. Younger preserved lemons are used whole in dishes, while aged preserved lemons are added as a finishing element.
Geography/History
Marrakech Limonettas are native to Africa and have mostly unknown origins. Citrus, in general, is believed to be native to Asia and was introduced to North Africa sometime after 100 BCE. These ancient citrus varieties were hypothesized to have been planted in Morocco in the 7th century, and the country’s mild climate provided a suitable environment for increased cultivation and breeding. While the exact history of Marrakech Limonettas has not been uncovered, the citrus arose in Morocco and was eventually introduced to neighboring countries throughout North Africa in early times. The first-known record of the variety was described in 1921, and in 1987, it was planted in the citrus collection by UC Riverside in Southern California. Today, Marrakech Limonettas are also grown in small quantities in Europe, Africa, and the United States and exported to the Middle East for sale as specialty citrus. In the United States, the citrus cultivar is grown through select citrus farms in California and sold as a seasonal fruit through fresh markets and wholesalers.
Featured Restaurants
Restaurants currently purchasing this product as an ingredient for their menu.
| Brigantine Imperial Beach | Imperial Beach CA | 619-591-1350 |
| Food by Chef Ty | San Marcos CA | 424-278-8626 |
Marrakech Limonetta for sale around the world shared on the Specialty Produce App
