What is in this article?:
- Lemon recipes to boost immunity
- How to pick and juice a lemon; more ways to use lemons
These pucker-up fruits are available year-round and make a wonderfully sunny addition to winter dishes as nature’s highest vitamin C concentrations and an unmistakable tang. Get more in these zesty recipes.
How to pick and juice a lemon; more ways to use lemons
How to pick a lemon
Ripe lemons continue to cure once picked. choose small, heavy fruits with a tinge of green on the end; these will last three to four weeks longer than fully yellow lemons
How to juice a lemon
To extract the most juice, roll room-temperature lemons on a hard counter before squeezing.
More ways to use lemons
Add a squeeze of lemon juice to rice or pasta water while cooking to prevent stickiness; add to white vegetables, such as potatoes or cauliflower, to intensify whiteness.
Instead of salt or butter, try a squeeze of lemon juice on salads, steamed vegetables, soups, and stews.
Remove lemon peel with a vegetable peeler (leave bitter white pith behind). Spread on a baking sheet and cook in a 170-degree oven until dry. Put in a peppermill and grind; use as a salt replacement. Or blend with red peppercorns, bay leaves, and a little salt for a low-sodium alternative.
In a spice grinder or food processor, blend dry peels with granulated sugar to a fine powder. Sprinkle over fresh-fruit salads, cocktails, cereal, or French toast.
For a lemon vinaigrette, combine one part lemon juice and zest with three parts rosemary-infused olive oil, plus chopped shallot, Dijon mustard, and freshly ground pepper; blend until emulsified.
Drop tiny wedges of fresh lemon into ice-cube trays; fill with water and freeze. Then add to lemonade or iced tea.
Remove fish, garlic, or onion odor from your fingers by rubbing with lemon juice.