What are sweet lemons? I have never heard of them. If the others are "regular lemon shaped and very large and yellow", then they are not Meyers. Meyer lemons themselves are very sweet, as they are believed to be a long ago cross of lemon and tangerines. You can tell they are Meyers because their skin is very soft, and kind of hard to zest, unlike regular store lemons, and they are rounder without such a point. Their skin and flesh are also more golden than yellow. I can't tell you what you've got because I have never had to buy one in the store, as my Grandfather's house in the Coachella Valley desert (aka Citrus Central) has a tree growing creme-de-la-creme Meyers, plus I have one of my own, which aren't quite as good as his, but I'm sure much better than those you get in Canada. (Sorry if I'm taunting you!) Carla in Sac

Tantanman is correct, no citrus has "antibiotic" qualities. Citric acid, being very acid by nature, has some degree of bacteriostatic/bateriocidal qualities, but it is not an antibiotic by any stretch. And, you appear to be married to a very smart lady :-) One of the reasons why this book is complete hogwash astutely pointed out by your wife. Now, that being said, citrus continually are falling into the "superfood" category, and I am a firm believer in eating all those superfoods every day if possible. A short (but certainly not exhaustive) list of those foods would be: Citrus Coffee (yup) Berries (blueberry, raspberry, blackberries, lingonberries, marionberries, Goji berries, etc.) Onions Garlic Cruciferous veggies (broccoli, rabe, cauliflower, brussel sprouts, etc.) Nuts (almonds, walnuts, cashews, etc. if you're not allergic. Peanuts are not nuts, btw, they are legumes) Beans (especially black beans) Grapes (black & red, skin included) Red Wine (for above reasons) Hemp seed/Quinoa/Chia seeds Kale Cacao (very dark chocolate) Pomegranates Avocados Tomatoes Olive Oil So, incorporate all these foods into your diet on a daily/weekly basis, along with lots of water and you'll be doing yourself a great health service. Patty S.

I am familiar with "Sweet Limes". I have eaten "Mexican Sweet Lime" and the "Palestinian sweet lime". I grow palestine sweet lime because of its medicinal uses. Many people consider that the sweet limes do not compare against a good mandarin because it lacks acidity and you can even see some people piling abuse on these fruits on the web! As for sweet lemon, I have heard about the "SANBOKAN LEMON" commonly being referred to as the "sweet lemon". This variety is not available in california and hence I know very little about it. You may want to google it to learn more about it.

I saw this on Jene's Tropicals website and it sounds awfully similar to the description of the Ujukitsu Lemon. The picture also looks very much the same. Maybe same fruit by a different name? Citrus: Lemons Sanbokan Lemon - GRAFTED Citrus sulcata Sanbokan or sweet lemon is sometimes called the Sanbokan Grapefruit because of its large sized fruits and leaves. Fruits have a rough outer texture with a deep lemon color. It can be used as a lemon or lime. The taste is that of lemon but sweet instead of sour. Sanbokan grows to 10 - 15 feet within just a few years. Container growing this small tree is excellent on a patio that receives full sun. It can also be planted in the ground, reaching its mature height within 8 years, but will live if treated properly for 25 - 50 years. If grown in containers, it can easily handle a light freeze, with no damage, even when fruits are present. Its native origin is unknown, but Sanbokan is commonly grown as a dooryard and patio fruit tree in southern Japan