There’s no substitute for fresh lemons.
In a pinch, this will do, but it’s not the same
Where I grew up in California we always had a lemon tree in the yard. After I moved to Oregon, we ended every visit to my in-laws in LA by loading the station wagon with home-grown lemons that we’d squeeze and freeze when we got home to Medford. There’s always been an abundance of lemons in my life. Until this year.
This is an Ethiopian lemon:
You might think it’s a lime. It might in fact be a lime, because Amharic doesn’t distinguish between the two (or so I have been told). It smells and tastes more like a lemon. But it is definitely the wrong color. And it is very small, and on the dry side. The climate here just isn’t right for citrus fruit.
So you can imagine how happy I was to find myself in Sorrento, land of lemons. I brought back a big bag of them. Until my Italian supply runs out, we’ll feast on egg and lemon soup, lemon quinoa, maybe even a lemon meringue pie.
Bet you can guess which one of these oranges is from Sorrento.
Lorna of Arabia 
Being from California, I’ve often felt when living in other countries that we were spoiled by the fruit here. When I lived in Kenya, I remember passion fruit and some other tropical fruit that we didn’t see in California at all (this was the 60’s). And then in Israel there was some wonderful fruit like Pomelos and Sabras that were unique for me. What fruit do they have in Ethiopia that is native and unique to you Lorna?
True, Kevin. In California you pretty much see every kind of fruit. I haven’t seen a species of fruit here that I haven’t seen in California, but I have seen different varieties here. They also do different things with them. Avocados are plentiful, and people here make a kind of layered fruit drink that is pretty, delicious, and healthy too: blend separately guava, mango, and avocado, and layer them in a clear glass.