All Things Lemon

Freshly picked selection:

Lemon

Lemons originated in Southeast Asia but are now grown in tropical climates around the world, with most lemons coming from California. Lemons have been used for centuries for everything from toothpaste to its use as an epilepsy remedy.

What to look for when purchasing:

Choose fruit with smooth, brightly colored skin with no tinge of green. Spots of green mean that they are under-ripe.  They should be plump and firm.

Varieties:

Lemons can range in size from a small egg to a grapefruit.  There are three varieties of lemons: Eureka’s which are your common lemon and have a thick skin, Lisbon lemons which have a thinner skin and are typically seedless, and Meyer lemons that tend to have an orange tint and a much stronger flavor.

How to store:

Lemons can be left at room temperature for a few days or refrigerated for 2-3 weeks.

How to prepare:

Lemons have a multitude of uses in sweet and savory dishes. Typically the juice is used in recipes, but the skin can also be used for lemon zest to add flavor or to make candied lemon rinds.

Nutritional Benefit:

Recipes:

Lemon provides just the right amount of acid for a tasty salad dressing.

Massaged Kale Salad with Creamy Lemon Vinaigrette 

Lemon also pairs extremely well with just about any kind of fish. Cooking Classy keeps it simple for their recipe and uses the lemon juice and the zest.

One Pan Roasted Lemon Pepper Salmon

Not only can you use it on fish but it works well with other proteins, such as this quick one-pan dinner.

Pork Chops with Blueberry Lemon Thyme Sauce

Lastly, of course we have to talk dessert. These lemon poppy seed muffins from Cook Eat Paleo are an office favorite.

Lemon Poppy Paleo Muffins

Our Chefs & Nutritionists Say:

“Like lemon flavored sports drinks? Did you know you can make your own with just a few simple ingredients and none of the added sugar or artificial colors? Check out or recipe here.

 

References:

Herbst, Sharon Tyler. Food lover’s companion: comprehensive definitions of over 3000 food, wine, and culinary terms. 3rd ed. New York: Barron’s Educational Series, 1995. Print.

Mateljan, George. The Worlds Healthiest Foods. Seattle: George Mateljan Foundation, 2007. Print.

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