Whole fruit
Fresh Squeezing Lemons
Heavy, glossy, thin-skinned fruit picked for juice — the kind that gives you a full half cup.
Milpitas, California — Lemon Goods
Bright lemons, honest goods.
A lemon shop on West Calaveras Boulevard.
We pack whole lemons at dawn, press juice in small batches the same morning, and preserve the rest the slow way — nothing artificial, nothing we wouldn’t carry home ourselves.
If it isn’t something we’d squeeze at home, it doesn’t go in the jar.
Our lemons
The Lemon Case
A short case of bright things — whole fruit, pressed juice, and preserves made in small batches.
Whole fruit
Meyer Lemon Box
Sweeter, softer, almost floral. When the meyer crate sells out, it’s gone until next season.
Whole fruit
Preserved Lemons
Whole fruit packed in salt and time. Six months in the jar; the rind melts into stews and tagines.
Juice & sips
Cold-Pressed Lemon Juice
Pressed the morning you buy it, bottled cold, never from concentrate. Keeps a week; tastes like today.
Juice & sips
Sparkling Lemonade
Our juice, a little cane sugar, and bubbles. Shake it gentle, pour over ice, thank yourself.
Juice & sips
Lemon & Honey Tea
Dried lemon slices and a jar-friendly honey blend — a quiet cup that smells like the grove.
Pantry
Lemon Marmalade
Thin-cut rind, small copper pots, a proper bitter-sweet set. Toast’s best friend.
Pantry
Candied Lemon Peel
Strips slow-cooked in syrup and rolled in sugar. Bright, chewy, dangerously snackable.
Pantry
Dried Lemon Slices
Low-and-slow dried rounds for tea, water, gin, or the edge of a plate.
About
Grown bright, handled slow
We started as a noodle house with a lemon habit — now the lemons run the show. Three things never change.
01
From sunny rows
Fruit from groves we can name, picked ripe and moved fast — lemons don’t improve in a warehouse.
02
Pressed in small batches
Juice is pressed cold and bottled the same morning. Small batches mean we taste every single one.
03
Packed by hand
Every crate is wrapped and weighed by hand. If we wouldn’t carry it home, we don’t put it in yours.
Notes
From the counter
Short notes on picking, keeping, and using lemons well. No news, no noise — just the fruit.
Picking
How to pick a juicy lemon
Weight is the tell: for its size, a juicy lemon feels heavy in the hand. Smooth, thin skin beats big and bumpy every time.
Zest
Zest is the secret
All the perfume lives in the yellow. Zest before you squeeze, and stop before the white — that’s where the bitter hides.
Keeping
Make lemons last
A week on the counter for fragrance, then the fridge in a jar. A cut side keeps under a splash of cold water.
FAQ
Good questions, honest answers
Some rows are certified and some aren’t — the crate label says which. Either way, everything is washed in cold water and nothing else.
Ours is pressed once, bottled cold, and never concentrated. Store concentrate is reduced and reconstituted — fine for baking, flat for drinking.
About a week in the fridge. It’s fresh food, not a pantry item — when it turns cloudy and sharp, it’s telling you the truth.
Whole fruit and pantry jars, yes — the juice stays local for now. Email us your ZIP code and we’ll tell you straight.
Please do. Email us a day ahead and we’ll have the tasting cup ready — it changes with the week’s pressing.
No wax, no coatings, no shine spray. A dull lemon is an honest lemon — the gloss you see is the fruit’s own.
Lemons are citrus, plainly, and they show up in nearly everything we make. Tell us what you’re avoiding and we’ll point you honestly — sometimes the honest answer is “not here.”
Live bright. Squeeze often.
Plan a visitContact
Say hello
Questions, big orders, or just want to argue about marmalade? Write to us — we read everything.
support@windspicenoodle.comWind Spice Noodle LLC — 279 W Calaveras Blvd, Milpitas, CA 95035 — USA