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Lemons

Did You Know...

• The lemon originated in China?
• Lemonade was a favorite of the Chinese Emperors?
• British sailors earned the nickname "limeys" during the 1600s and 1700s because the British Navy discovered that limes (and lemons) would prevent scurvy, a vitamin C deficiency disease that was fatal on long voyages that lacked fresh fruits and vegetables.

Lemons are valued for their many uses in flavoring the food we eat, as a garnish, and for household purposes. Lemons contain nearly twice the vitamin C of limes, though you'd have to eat a whole lemon to get even half the Daily Value of vitamin C.

One medium lemon contains:

• 31 milligrams of vitamin C
• 80 milligrams of potassium
• 1.6 grams of fiber

Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.

There are two different types of lemons -- acid and sweet. The most common acid varieties include Eurekas and Lisbons. The acidic type is grown commercially and the sweet types are grown mainly by home gardeners. The trees bloom continuously all year and can produce up to 500 or 600 lemons a year.

• 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.

Grated lemon peel, known as the zest, contains the phytonutrient d-limonene. researchers at the university of Arizona in Tuscon have found that people who ate as little as one tablespoon of grated citrus peel (lemon or orange) a week were 30 percent less likely to develop skin cancer. D-limonene is found only in the oil of the peel and not in the flesh or juice of lemons.

Limes may be most famous for their historical benefits to sailors. Limes are packed with Vitamin C and were eaten on ships to prevent scurvy, a disease caused by that vitamin deficiency. In the eighteenth century, all British naval ships assigned to long journeys were required to carry limes. The nickname 'limeys' for British sailors has continued to this day.

Limes were originally grown on the Indian subcontinent and were popularized in Europe about the time of the Crusades. In the United States, limes were established in what is now named Florida by the sixteenth century. Today limes are grown in Florida, the Southwest, and California.

Select limes that are glossy and light to deep green in color. Limes should have a thin, smooth skin and be heavy for their size. Small brown areas on the skin should not affect flavor, but large blemishes or soft spots indicate a damaged lime. Ripe limes are firm, but not hard. Avoid limes that have a yellowish skin or are too small. A hard shriveled skin is a sign of dryness, as is a coarse thick skin. Limes are available year round in most supermarkets.

Limes may be stored at room temperature or in the refrigerator for up to 3 weeks. Limes store better in a plastic bag if placed in the refrigerator and those stored at room temperature will yield more juice. Take care to keep limes out of direct sunlight as they will shrivel and become discolored.

The majority of limes are part of the Tahitian strain, believed to have originated in Tahiti. There are two common varieties of that strain: Persian and Bearss. The Persion is egg-shaped and contains seeds. The Bearss is smaller and seedless. Key limes are smaller and rounder than the Tahitian strain and have a higher acid content. These limes are mostly used in baking.

Wash well before using, even if you are only using the juice. Limes are usually eaten raw, but may be included in baked or grilled dishes. Many recipes call for fresh lime juice. To juice by hand, roll the lime on a firm surface before squeezing out the juice.

Limes are also often used as garnish. Simply slice the lime in half and slice into several sections. Limes or lime juice are a great salt substitute and add a tangy flavor.

Both lemons and limes contain potassium as well as antioxidants and bioflavonoids.

If you're trying to cut back on salt, try serving wedges of fresh lemon or lime on the table in place of the salt shaker. A healthy squeeze of lime or lemon juice perks up salads, chicken, seafood and beverages. Lime works wonders as a flavor-enhancing meat tenderizer. Squeeze lime or lemon juice onto avocado, apples, pears, bananas or peaches to prevent them from getting brown (by retarding oxidation, proof of their antioxidant powers).

In the summer, fill ice cube trays with water, then squeeze in a twist of lime or lemon - add some zest, too. the cubes will add refreshing flavor to water or club soda.

See also:  Lemon and Lime Food Facts

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