Because it’s a mainstay of Chile’s hospitality, grocery and foodservice industries, most Chileans are familiar with the tart and tangy Pica Lemon. They know the thin-skinned, golf ball-sized fruit for its distinctive flavor and rich, citrus aroma. Pica Lemons are cultivated without pesticides or fertilizers in the Oasis of Pica, a special area in the middle of the Atacama desert (Atacama region), where farmers closely monitor and control growing conditions to preserve the fruit’s distinctive characteristics.
Nutrition: The Pica Lemon is high in vitamin C, B1 and B2 and contains numerous minerals, such as potassium, phosphorus and calcium.
Uses: Chilean food producers use all parts of the versatile Pica Lemon–flesh, pulp and juice–to create or enhance a wide range of products, including candy, baked goods and cocktails.