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By far, the Meyer Lemon is the most popular. Like all the lemons, it is easy to grow, prolific and does not need a lot of heat to ripen the fruit. The Meyer is slightly sweeter than the classic commercial varieties (Eureka). Its soft skin develops an orange hue when fruit is fully ripe, and its distinctive, mystical flavor combines lemon with a hint of tangerine. The Meyer lemon can be very productive, even indoors, and does not need a lot of heat to ripen the fruit.
Kaffir Lime leaves are used extensively in Thai and Cambodian cooking, and zest of the fruit is an ingredient in some curry paste recipes. Keep your Kaffir lime tree close at hand in a sunny window and you'll be able to create authentic recipes year-round.
Calamondin (Kalamansi) is a diminutive tree originating in the Philippines. It's ornamental form, fragrant blooms and small tart orange-colored fruits have made it a favorite for centuries. The sour juice of ripe fruits can be used in salad dressings and other recipes.