To choose good citrus fruits, hold them in your hand. They should feel heavy for their size. Look for brightness in color, without any discolorations or spots. For the juiciest ones, go for medium to large fruits.
Normally, squeezing the fruit while you shop is a big no-no. But when it comes to picking the best citrus, sometimes you have to bend the rules.
When to Harvest a Lemon. Lemons are ready to pick as soon as they are yellow or yellow green in appearance and firm. The fruit will be 2 to 3 inches in size. It’s better to wait until they are the right size and not worry so much about color than to wait for them to be completely yellow.
The juiciest lemons and limes are always going to be the ones that give a little when you squeeze them. These softer citrus fruits will have less pith, and therefore more juice, than their less-pliant companions. They’re also much easier to juice and use in cooking or baking.
Why Does It Smell Like Lemons? The heady fragrance of fresh lemon peel is unbeatably fresh, fragrant, and therapeutic. It’s among our favorite smells, along with some related botanical fragrances that mimic and/or reproduce this fragrance
Store lemons at room temperature up to 1 week, or in the refrigerator 2–3 weeks.
Wash lemons before cutting. The zest (the yellow outer skin) is edible and packs tons of flavor. Remove it with a grater or peeler, taking care not to cut the bitter inner white skin, called the pith.
Use a reamer or other citrus juicer.
Whether you use a simple wooden reamer, a hand juicer or a citrus squeezer, some sort of gadget will help you get more juice than using your hands alone.
Stick it in the microwave.
A good 20 to 30 seconds on high helps the citrus juice flow more easily, especially if you’re taking the fruit straight from the fridge. After microwaving, let it cool for a minute before juicing.
Roll it against the counter.
Rolling helps to burst open some of the individual segments inside limes and lemons so it’s easier to get at the juice. It’s like pre-juicing!
Cut it lengthwise.
Although this doesn’t extract more juice if you’re using a reamer or juicer, cutting the fruit lengthwise instead of crosswise makes it easier to grip and squeeze if you are juicing with your hands alone. Cutting a little off center also helps to cut through some of the section membranes.
Use a fork.
If all else fails and you’re convinced there’s still juice to be had, try twisting the citrus segment around a fork. The tines will help to break open any remaining bits of pulp.
- Thoroughly wash the lemons with soap and warm water, especially if you are mashing them whole with the skin.
- Roll each lemon with the palm of your hand, pressing down as you do.
- Cut the lemons into slices and add them to a large mixing bowl.
- Add sweetener and mash the lemons for a couple of minutes until the lemon juices and the sweetener blend together.
- Strain the liquid (2 cups), and add 8 cups of water to a glass pitcher.
Lemons contain very little fat and protein. They consist mainly of carbohydrates (10%) and water (88–89%).
A medium sized lemon only contains about 20 calories.
The table below contains information on all the nutrients in lemons
1 3/4 cups white sugar
- 8 cups water
- 1 1/2 cups lemon juice
- In a small saucepan, combine sugar and 1 cup water. Bring to boil and stir to dissolve sugar. Allow to cool to room temperature, then cover and refrigerate until chilled.
- Remove seeds from lemon juice, but leave pulp. In pitcher, stir together chilled syrup, lemon juice and remaining 7 cups water.
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Originally published at writersthatinspire.com on September 10, 2018.
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