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LEMONS

Oranges do not ripen after they are picked, but lemons do.

Lemons store best at 50 - 60 degrees F with high humidity, they will last several months. Lower temperatures cause deterioration.

4 lemons yield about 1 cup of juice.

Lemons contain 30 to 45 percent juice depending on variety, climate, maturity when harvested, and storage conditions. The extracted juice contains between 4.5 and 8.5% organic acids (mostly citric).

Use lemons in marinades, especially for chicken and fish. Sprinkle lemon juice on top of your favorite steamed vegetables, seafood, and salads. Mix salad dressing with lemon instead of vinegar. Fresh grated lemon peels add that zest to baked goods, fruit salads, desserts, and sauces. Try replacing other fruits with lemon in your next frozen sorbet. You might drink more water during the day if you add some lemon juice to your water bottle, or a slice to a glass of water.

  • Freeze lemon juice in ice cube trays for later use.
     
  • Add a twist of lemon to the water in ice cube trays for added zip to beverages.
     
  • Use juice on fruit or white vegetables to help them keep their color.
     
  • Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.
     
  • Lemon and salt can be used to treat rust spots, and to clean copper pots.
     
  • Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at room temperature.
     
  • Add a few drops of lemon juice to whipping cream if it doesn't stiffen.
     
  • Use lemon to replace salt in your recipes….you'll have less sodium.
    CDC.gov - 5 a Day

 

 

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