Lemons
Select lemons that are bright yellow. Lemons should be firm and heavy. Avoid lemons that are bruised, wrinkled or have brown spots.
Wash lemons in cool water before using. Use lemons in drinks, meat and vegetable dishes, salad dressings and lemon meringue pies.
In squeezing a lemon for juice, let the lemon sit at room temperature and roll on a hard surface before squeezing. One lemon yields up to three tablespoons of juice. Ice cubes frozen with a twist of lemon peel add flavor to diet beverages and sparkling mineral water.
You may store lemons at room temperature for a week to 10 days, or longer in the crisper bin of your refrigerator.
Nutritional Facts:
- Lemons are fat free
- Lemons are saturated fat free
- Lemons are very low in sodium
- Lemons are low in calories
- Lemons are high in Vitamin C
See also: Lemon and Lime Food Facts and
Juicing Lemons, Limes and Oranges
