Seasonal Produce: Lemons

Purchasing

• Select firm, plump lemons that are heavy for their size.
• The peels should be a bright yellow color and glossy with no hint of green, which indicates that they are unripe.
• Choose smooth, thin-skinned lemons for juicing and bumpy, thick-skinned lemons for zesting.
• Refrigerate lemons in a plastic food storage bag for up to 3 weeks, checking them periodically for signs of mold.
• Wrap cut lemons tightly in plastic wrap and refrigerate for up to 3 days.

Preparing

• Scrub lemons thoroughly in warm, soapy water to remove surface wax and traces of insecticides. This is especially important if the peel is to be used.
• To remove the peel only (the white pith underneath tastes bitter), use a box-shaped grater, a special citrus zesting tool, or a vegetable peeler.
• To extract the maximum amount of juice, bring lemons to room temperature or warm them in a microwave oven on HIGH for about 30 seconds. Roll the lemons on the counter with firm pressure to break up the juice sacs before cutting them crosswise into halves.
• Use a reamer or juicer to extract the juice, discarding any seeds.

Nutrition

Serving

• Give grilled poultry and fish extra-zesty flavor by adding lemon juice to marinades.
• Toss fresh-cut apples, bananas, pears and avocados with lemon juice or dip into a mixture of lemon juice and water to prevent them from turning brown in salads.
• When whipping up a bowl of icing, replace some of the milk or water with lemon juice for a splash of citrus flavor.
• Jazz up hot cooked rice by stirring in a bit of grated lemon peel just before serving.
• Season cooked vegetables with a squeeze of fresh lemon juice instead of a sprinkle of salt.
• Brighten the taste of creamy salads by adding a touch of grated lemon peel to KRAFT Mayo Real Mayonnaise before tossing with salad ingredients.
• Add a bit of grated lemon peel to cake, muffin and quick bread batters for a burst of vibrant flavor.