In southwestern Australia, I was blessed to live in a climate where lemons grew rampant. Sweet and savoury, baking and cooking alike, lemons are so ubiquitous, it is difficult to find a cuisine that does not feature them somewhere.

 

Despite having so many uses, each individual tree will often produce more fruit than the average household can consume. This meant that my generous neighbours frequently left buckets of lemons by the front of their homes, free to anyone who could use them.

 

As the lucky recipient of one such particularly abundant tree, I discovered a new use for lemons I hadn’t yet considered: still life.