Knowing when are lemons ready to pick is the key to enjoying their best flavor. Picking them at the perfect time means you get the right balance of juice and acidity for your kitchen.
If you pick too early, you’ll have dry, pithy fruit. Wait too long, and they can become puffy and lose their tang. This guide will walk you through the simple signs of a perfectly ripe lemon, ready for harvest from your tree.
When Are Lemons Ready To Pick
This is the main question for any lemon grower. Unlike some fruits, lemons do not continue to ripen after they are picked. This makes timing everything. A lemon that looks ripe on the tree is ready; one picked early will never sweeten or juice up on your counter.
Your tree might have fruit in different stages all year, especially if it’s a variety like ‘Eureka’ or ‘Lisbon’. ‘Meyer’ lemons have a slightly different schedule. So, you’ll need to check each fruit individually rather than clearing the whole tree at once.
The Simple Color Test (It’s Not Just Yellow)
Color is the first clue, but it can be tricky. A fully green lemon is not ready. However, a fully yellow lemon is often past its prime for some uses.
For the best juice and zest, look for a bright, vibrant yellow color. The skin should have a slight glow. Avoid fruits that are still mostly green at the stem end.
- Ideal: Bright, even yellow.
- Possibly Overripe: Dull, deep yellow or orange-yellow. The skin may look wrinkly.
- Not Ready: Any significant green patches, especially near the stem.
Meyer lemons are an exception. They are ready when they reach a deep egg-yolk yellow or even an orange hue. Their color is a much more reliable indicator than for traditional lemons.
The Touch and Feel Method
How a lemon feels in your hand tells you a lot about what’s inside. Gently pick up the fruit and give it a light squeeze. Don’t use your nails, as this can damage the skin.
- Ready: The fruit feels firm and solid, with a slight give. It should feel heavy and dense for its size.
- Underripe: It feels extremely hard and light.
- Overripe: The lemon feels soft, puffy, or spongy. The skin may be loose.
This heavy feel is directly related to juice content. A heavier lemon is typically a juicier lemon. If it feels light, it likely hasn’t developed enough internal moisture yet.
Checking the Skin Texture
Look closely at the lemon’s peel. A ripe lemon has a fine, glossy texture. The pores of the skin, called oil glands, might be slightly pronounced but should not be overly rough.
If the skin is very smooth and thin, that’s a great sign for a juicy fruit. A thick, bumpy rind can sometimes indicate the fruit stayed on the tree longer and may have less juice inside, though it can still be good for zest.
The True Test: Taste and Smell
When in doubt, use your senses. This is the most reliable method if you’re unsure.
- Smell: Gently scratch the skin with your fingernail near the stem. A strong, fresh lemon fragrance should burst forth. If you can smell that bright aroma without even scratching, that’s a excellent sign.
- Taste (The Final Check): If you’re still not sure, pick one suspect lemon and cut it open. Taste a slice. It should be tart, but not painfully sour. The juice should be abundant, and the flesh a rich, translucent yellow.
If it tastes good, the other lemons that look and feel the same are ready. This is a great way to learn your specific tree’s ripening signals.
How Size and Season Play a Role
Most lemon varieties reach a standard size when mature. If your fruit has reached its expected size and shows the right color and feel, it’s likely ready. Season matters, too.
In most climates, the main harvest period is late fall through early spring. However, lemons can bloom and set fruit multiple times a year, so you may have ripe fruit in summer as well. Weather affects timing; a warm, sunny season speeds ripening, while a cool one slows it down.
The Right Way to Pick Your Lemons
Once you’ve identified a ripe lemon, you need to harvest it correctly to avoid damaging the tree or the fruit.
- Use Clean Tools or Your Hands: You can use sharp, clean pruning snips or simply twist the fruit off. Snips are better for avoiding a rough “plug” of stem and skin.
- Cut the Stem: If using snips, cut the stem close to the fruit, leaving a tiny nub. Don’t pull the fruit away, as this can tear the peel near the stem (called the “button”).
- The Twist Technique: To pick by hand, grasp the lemon firmly and give it a gentle upward twist and pull. It should snap off cleanly. If it resists, it might need more time, or you should use snips.
- Handle with Care: Place the picked lemons gently in a basket or bucket. Bruising them can lead to rot during storage.
What to Do with Overripe or Underripe Lemons
Sometimes you make a mistake, or the weather changes quickly. Here’s how to handle less-than-perfect fruit.
Overripe Lemons: These are often puffy and have thicker skin. They are not ideal for juicing but can still be used. Their zest is often still good. You can slice and dry them, use them for cleaning, or make preserved lemons, where a softer texture is fine.
Slightly Underripe Lemons: If you picked a few too early, don’t toss them. They are higher in acid and pectin, making them excellent for marmalade or adding a sharp punch to savory dishes where you want less juice volume but more tang.
Storing Your Fresh-Picked Harvest
Proper storage extends the life of your lemons. For short-term use (1-2 weeks), leave them in a fruit bowl at room temperature. They look lovely and will be easy to grab.
For longer storage (up to a month or more), place them in a perforated plastic bag in your refrigerator’s crisper drawer. The cold slows down decay. You can also juice them and freeze the juice in ice cube trays, or zest them and freeze the zest for later cooking.
Common Problems That Affect Ripening
Sometimes, fruit behaves strangely. Here are a few issues you might see.
- Fruit Staying Green: This is often a temperature issue. Lemons need warmth to develop color. If nights are cool, they may stay green even when ripe inside. Use the feel and smell tests.
- Dry, Pithy Fruit: This usually means the fruit was left on the tree too long after reaching maturity, or the tree was under-watered during fruit development.
- Fruit Drop: The tree may naturally drop some small fruit early in the season. If mature fruit drops, it could be due to sudden drought, extreme heat, or nutrient deficiency.
FAQ: Your Lemon Harvest Questions Answered
Q: How long do lemons take to ripen after they turn yellow?
A: Once a lemon starts to turn yellow, the process can take several weeks to complete. But remember, you don’t necessarily need to wait for full, deep yellow. A bright yellow with a slight green tinge at the stem is often perfect.
Q: Can you pick lemons when they are green?
A: It’s not recommended. While they may have some juice, green lemons are very acidic and lack the complex flavor of a tree-ripened fruit. They also won’t sweeten or improve off the tree.
Q: What time of year are lemons usually ready?
A: The peak season is winter, but many trees produce sporadically throughout the year. You can often harvest lemons in every season, depending on your climate and the tree’s health.
Q: Do lemons get sweeter the longer they are on the tree?
A: Not exactly sweeter, but the acidity mellows slightly. The juice content increases until peak ripeness, then declines. The flavor becomes more balanced and less harshly sour.
Q: How can you tell if a Meyer lemon is ripe?
A: Meyer lemons are simpler. Wait for them to turn a deep, warm yellow color that resembles an egg yolk. They will also feel slightly soft and have a wonderful sweet fragrance at the stem end.
Mastering the art of picking lemons at their peak takes a little practice. By combining the checks for color, feel, weight, and fragrance, you’ll quickly learn to spot a perfectly ripe lemon every time. Your recipes will thank you for the superior flavor and abundant juice from fruit picked at just the right moment.