Even More on Juicing a Lemon

There is just so much to say about lemons! I’ve just completed a video on Juicing a Lemon and have also done a blog post on it as well.

Fresh lemon juice can be tangy, tart, sour, crisp, bitter, acidic, mouth-puckering, and totally delicious! Lemons are an incredibly versatile fruit, as long as you combine them with something else. When done in the right balance, it brings everything else alive!

Lemons are a really important ingredient to have on your weekly grocery shopping list. (Try to avoid the stuff in the jar or squeeze bottle. It’s just not the same as fresh!)

I was in Whole Foods yesterday and they are now selling two types of lemons; the regular type (Lisbon or Eureka) we always get and also one called a Myers Lemon.

“The Meyer lemon, actually a cross between a lemon and possibly an orange or a mandarin, was named for Frank N. Meyer who first discovered it in 1908.

Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis.”

Unless your recipe specifically calls for a “Myers Lemon”, buy the regular ones. Otherwise whatever you are making may turn out too sweet, tart, tangy or bitter.

Lemons will stay fresh, at room temperature, on your kitchen counter about one week. Be sure to keep them out of direct sunlight. If you put them in the refrigerator they will last about four weeks. Once you cut a lemon, wrap the leftover in plastic wrap or a baggie and store it in the refrigerator. Be sure to use it up within about 2-3 days.

There are a multitude of things your can do with fresh lemon juice.

Adding it to plain or sparkling water brightens the flavor.
Lemon juice is wonderful in salad dressing, on steamed vegetables, fish, or even pasta.
It will also help avocados and bananas from turning brown
It can remove garlic and fish odor from your hands.
It’s kinder to the environment to clean your house and lighten your hair with lemon juice.