Add some zest to your next meal
Best to buy
The Eureka variety is available year-round, while the Lisbon is generally available only during the winter months.
Juice it up
Extract more juice from a lemon by slicing when at room temperature or by rolling it under the palm of your hand on a flat surface before slicing.
Not just for lemonade
Use juice and shaved zest in drinks, salad dressings, or marinades, and sprinkle lemon juice on cut fruit to prevent browning while adding a hint of flavor.
Power food
Lemons are an excellent source of vitamin C—especially important in the winter months.
Varieties
Lemons can vary in size and acidity as well as number of seeds and thickness of skin. Varieties include the Eureka, with a flat stem end and few seeds, and the Lisbon, with a smooth skin and a protruding stem end. Small “baby” lemons are handy when you just want a tablespoon (15 mL) or so of juice.
Preparation, uses, and tips
To extract more juice, lemons should be brought to room temperature or rolled under the palm of your hand on a flat surface before slicing. Sprinkle lemon juice on cut produce to prevent oxidation (browning.) Use in salad dressings or as a vinegar substitute, on seafood, in hot or cold water and tea, as garnish, and seasoning. Lemons can be used to make sorbet, marmalade, pudding, and cakes. In sauces, lemon zest, juice, or pieces give a refreshing flavor and make an attractive garnish.
Nutritional Highlights
Lemon, 1 fruit (with peel)
Calories: 38
Protein: 2.16g
Carbohydrate: 11.5g
Total Fat: 0.32g
Fiber: 5.01g
*Excellent source of: Vitamin C (83.2mg)
*Foods that are an “excellent source” of a particular nutrient provide 20% or more of the Recommended Daily Value. Foods that are a “good source” of a particular nutrient provide between 10 and 20% of the Recommended Daily Value.
Copyright 2007, Healthnotes, Inc., 1505 S.E. Gideon St., Suite 200, Portland, Oregon 97202, www.Healthnotes.com.
2006-09-07
