Yellow Gold in the Desert: Harvesting Yuma's Lemons 🍋

In the sun-drenched agricultural hub of Yuma, Arizona, lemon harvesting is a significant operation, contributing millions of dollars to the state's economy. The region's warm, dry climate makes it an ideal spot for citrus production, with Yuma historically accounting for a large percentage of Arizona's lemon acreage.

Unlike some other crops, lemons in Arizona don't stick to a single, short harvest window. The lemon season is remarkably long, making it a year-round event for some varieties, such as the 'Eureka' lemon.

Commercial harvesting is typically split into two main periods: - Winter Harvest: Generally runs from November through March. - Summer/Fall Harvest: Can occur in the months of July through October.

This extended season, which can span from late July until March for the main crop, provides a steady supply of fruit. The total citrus season for a variety of fruit in Arizona runs from November to May.

Harvest crews in Yuma fields employ careful practices to ensure the lemons maintain their quality, especially their cosmetic appeal for consumers. Since people "buy with their eyes," preventing blemishes is a top priority.

In the fall, crews often delay starting the harvest until mid-morning or later (sometimes as late as 11 a.m.) to allow the morning dew to dry out. This prevents bruising that happens when oil cells in the lemon peel break due to pressure during picking and turn black in the packing house.

While many consumers associate a bright yellow color with ripeness, lemons can be harvested when green or yellow. The yellow color change is actually a response to cooler weather, and commercial growers often pick the fruit green and then use a controlled process called "degreening" at the packing house to achieve the desired color. The fruit is ready to pick once it has reached the appropriate size and tartness.

Once picked, the lemons travel to the packing house where they are washed, sorted, and graded by high-tech machinery. The grade, which is based on the fruit's external appearance, determines whether the lemons are sold as fresh fruit in a supermarket, sent to a restaurant, or designated for juicing.

The dedication of the harvest crews and farmers ensures that Arizona's tangy, juicy lemons—each average lemon holds about three tablespoons of juice—make their way from the desert groves to kitchens across the country.