The lemon apple

Massa Lubrense is not only a very popular destination, but also has a large production of agricultural products. In this locality we find lemons, oranges, nuts of Sorrento and olive oil. In the hilly areas we can find unique products, including the “mela limoncella” (lemon apple) of Sant’Agata sui due golfi.

Its origin.

The origin of this apple variety is ancient, it was cultivated in southern central Italy and still today it is cultivated in Campania and Abruzzo.

This fruit was cultivated until the early nineteenth century, but there was a period that put farmers in difficulty, because the apple tree was affected by harmful diseases, and the peasants were unable to find a remedy.

The resumption of the cultivation of the lemon apple is due to Max Brandmayer, a German hotelier, who began to cultivate the apple trees on his property using biological treatments to prevent the plants from being attacked by harmful diseases.

So, thanks to Brandmayer many farmers resumed the cultivation of the lemon apple which is still very popular today

Characteristics of the fruit.

The characteristics of this fruit are quite particular: it has an irregular shape (between the ellipsoidal and the cylindrical), with a yellow-green peel and often has brown spots. Its particularity is the scent that emanates from the peel, a real lemon fragrance. Its flesh is white and juicy.

The harvest of lemons takes place in October, when the fruit ripens and exudes a delicious fragrance.

It has an excellent storage capacity, and is perfect for both fresh consumption and cooking. Mainly the lemon apples are cooked in a wood-burning oven, adding one tablespoon of honey. Once cooked, these apples are called in the local dialect ”passetielli”, because during cooking the fruit ”wilts’ slightly. This dish is typical of the Christmas tradition.

The lemon apple is more than just a fruit, it is a symbol of tradition, culture and love for the land.