When life gives you lemons… in Spain, it gives you a choice.
Whether you’re picking up a bag at Mercadona, squeezing one over grilled fish or adding a slice to an ice-cold drink, chances are you’ve never given much thought to the type of lemon you’re buying.
But not all lemons are created equal, and here on the Costa Blanca we are lucky enough to live in one of Europe’s citrus heartlands.
With Alicante’s growers preparing for a bigger harvest this season, there’s never been a better time to get to know the stars of Spain’s lemon groves.
Spain’s citrus corner
While oranges often steal the spotlight, Spain is also Europe’s largest producer of lemons, with the vast majority grown in Alicante and neighbouring Murcia.
The region’s warm days, mild winters and fertile soil create almost perfect growing conditions, supplying supermarkets and kitchens across Europe for much of the year.
This season is looking especially promising. Farming organisation ASAJA Alicante expects production of Fino lemons to increase by around 5%, while the later Verna variety could rise by almost 10% thanks to healthier orchards and a wetter than usual year.
Meet the Fino lemon
If you’ve bought Spanish lemons between autumn and spring, you’ve probably taken home a Fino.
This is Spain’s classic lemon. It has a smooth, relatively thin skin, plenty of juice and a bright, sharp flavour that makes it incredibly versatile.
It’s the variety most chefs reach for when making salad dressings, marinades, cakes or cocktails, and it’s usually the first Spanish lemon to appear each season.
The Fino harvest generally begins in September and continues through until early spring.
Then comes Verna
Once the Fino season winds down, Verna takes over.
Usually larger than its cousin, Verna lemons have a thicker skin, slightly less acidity and plenty of fragrant zest, making them particularly popular with keen cooks and bakers.
Because they stay fresh for longer after picking, they’re also ideal for keeping in the fruit bowl ready whenever a recipe calls for a squeeze of lemon.
Together, Fino and Verna mean Spain can supply home-grown lemons for much of the year.
Why do lemon trees always seem to have fruit?
It’s one of the questions newcomers to Spain often ask.
How can a tree have flowers, green lemons and ripe yellow fruit all at the same time?
The answer lies in Spain’s climate. Lemon trees can flower more than once a year, and because different fruits develop at different speeds, it’s perfectly normal to see several stages of growth on the same tree.
It’s one of the reasons fresh Spanish lemons are available for so many months.
Are supermarket lemons really waxed?
Yes, many are.
A thin food-grade wax is often applied after harvesting to help the fruit retain moisture and stay fresher during transport. It’s completely safe, but if you’re planning to use the zest, many cooks prefer to buy organic or unwaxed lemons.
A quick wash in warm water will also help remove surface residues before grating the peel.
The giant lemon that isn’t really a lemon
Every now and then you’ll spot an enormous citrus fruit at a market that looks like it belongs in a cartoon.
It’s probably a citron, known in Spain as cidra.
Although it belongs to the lemon family, it contains very little juice. Instead, it’s prized for its incredibly thick aromatic peel, which is used in sweets, preserves and traditional baking.
Don’t throw the peel away
Once you’ve squeezed the juice, the lemon still has plenty to offer.
Freeze grated zest in a small container and you’ll always have some ready for cakes, pasta dishes or desserts.
Add strips of peel to olive oil or vinegar to create an easy homemade infusion, or use leftover halves to freshen chopping boards and help clean the microwave naturally.
A bright outlook for this year’s harvest
After pest problems affected previous seasons, Alicante’s growers are optimistic once again.
Better rainfall and healthier orchards have raised expectations for both quality and quantity, meaning shoppers should start seeing an excellent supply of fresh Spanish lemons from September onwards.
So the next time you’re shopping, take a closer look. Whether it’s a juicy Fino or a fragrant Verna, there’s a good chance your lemon has travelled just a few hundred kilometres from a grove here on the Costa Blanca.
Bridging the Gap’s recap
- Spain is Europe’s largest producer of lemons, with Alicante and Murcia leading the way.
- Fino lemons are juicy, thin-skinned and harvested from September to spring.
- Verna lemons are larger, slightly milder and arrive later in the season.
- Lemon trees can carry flowers and fruit at the same time thanks to Spain’s climate.
- Many supermarket lemons are coated with a food-safe wax to keep them fresher for longer.
- Citrons (cidra) are giant relatives of the lemon grown mainly for their thick peel.
- Alicante’s growers expect a bigger, better-quality harvest during the 2026/27 season.
