How to pick a good lemon:
- Heavier lemons will have the most mineral content and sugar, thus thick-skinned lemons will be lighter than thin-skinned lemons and will have less sweetness and fewer minerals.
- The ones with the most juice will have finely-grained texture peels.
- Lemons should be fully yellow; the ones with green tinges have not fully ripened and will be very acidic.
- Over-ripe lemons will have a wrinkling look, soft or hard patches and will not be a vibrant yellow.
- Lemons stay fresh kept at room temperature (not in sunlight) for about seven to 10 days; or store them in the refrigerator crisper for about four to five weeks.
How to use lemons:
- “When life gives you a lemon… squeeze it, mix it with six ounces of distilled water and drink twice daily.” –Jethro Kloss in his book Back to Eden
- A bowl of fresh lemons will add fragrance and color to a room for days.
- Alkalize with lemon water.
- To reducing sodium intake, squeeze fresh lemon on salads, steamed vegetables, soups and stews.
- Roll a lemon on the counter a few times before squeezing to maximize the amount of juice.
- Lemon juice can be stored for later use by putting freshly squeezed lemon juice in ice cube trays until frozen, then store them in containers in the freezer.
- Dried lemon zest should be stored in a cool and dry place in an airtight glass container.
- The zest of fresh lemon is a wonderful addition to cakes, cookies and in vegetables.
- Finally…try a Lemon Facial Cleanser …as recommended by Dr. Oz.
“When life gives you lemons, make grape juice and let the world wonder how you did it.” –Tori Truax
Next page: Cautions in Using Lemons, plus Zesty Recipes