Lemonade Marmalade

This quick and easy recipe from  makes a delicious refrigerator marmalade from the lemon’s more subtle cousin, the lemonade.

Lemonade Marmalade


12 lemonades
250ml water
400g sugar


Place nine lemonades into a pot and cover with water. Bring to boil and then lower to a simmer. Cover and keep simmering for 20 minutes until lemonades are tender. Remove from water and set aside to cool. Juice the remaining three lemonades and strain to remove pulp and seeds. When the cooked fruit have cooled, cut lemonades in half and scoop out pulp, discarding it. Cut cooked halves in half and slice into 1cm thick strips and then into cubes. Place the juice, skin, the cup of water and sugar in a pot. Starting on a low heat, bring mixture to a simmer. Keep simmering for about 15 minutes until mixture is syrupy and cubes of rind are translucent and tender. Cool marmalade before placing in jars. Store in the fridge.


So, you’ve heard of lemons, you’ve heard of lemonade, but did you know there’s an actual lemonade fruit? Chances are you’ve already tried one, although you may have assumed it was just an especially sweet lemon.

This delicious yellow orb is almost identical to a lemon, but is in fact a hybrid citrus fruit - known in botanic circles as Citrus limon. It is the pleasant result of a tryst between a mandarin and a Meyer lemon, although some debate this, claiming that it’s a cross between a grapefruit and lemon.

Like lemons, lemonade fruit are rounded or oval, with bright yellow skin. The tree itself is rather attractive, making it a popular ornamental tree. It is mini-sized in comparison to its larger citrus relatives, with pleasant smelling white flowers and dark green leaves.

This special little tree was first discovered in New Zealand not so long ago, in the era of poodle perms and neon - the 1980s. Like many citrus varieties, it grows best in subtropical areas. That means it does really well in little old NZ.

What differentiates the lemonade fruit from its close cousins? It is much less acidic, making it sweeter and removing the lip-puckering sourness of a lemon. The taste is, unsurprisingly, reminiscent of lemonade. The longer you let it ripen, the sweeter it will be!

There are the usual fantastic health benefits packed into a lemonade fruit - high vitamin C, and lots of other goodies.

This delicious ball of sunshine ready to eat in winter and early spring.

Lemonade fruits can be enjoyed raw, juiced and drank lemonade style as a delicious juice, or used in any way you’d use a lemon or lime - they are particularly great in cocktails! If you find yourself with an abundant supply, get into the kitchen and whip up a few jars of marmalade or jam.

Our lemonade fruit store well at room temperature out of direct sunlight for a week, but will store much longer in the fridge.


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