When the winter hands you lemons- now you’ll know what to do with them! We’ve uncovered all of the lip-puckering facts of this citrus fruit so that you don’t have to. So go ahead, and pucker up- we dare you!
The lemon originated in parts of Asia and gradually spread its way westward until it eventually landed in Europe. Little about its early uses are known; however, many believe the lemon was praised early on for its natural cleaning and antiseptic properties. (Need some helpful tips on how to use lemons as a household cleaner?) Eventually, the lemon made its way as a culinary staple in Indian, Middle Eastern and Asian cuisine.
Choose lemons for their smooth and bright yellow skin. Avoid lemons with greenish hues as they may be under ripe. Lemons with dark spots or other blemishes on the skin should also be left alone.
Ripe lemons typically last around a week if uncut and left out. When refrigerated, however, a good lemon will last for a few weeks, or up to one month.
One ripe, medium-sized lemon should yield anywhere from two to three tablespoons of lemon juice. To get the most juice from your lemon, give it a good roll on a hard counter, or briefly microwave it for 15-20 seconds.
Out of lemons? Vinegar, lime (or other citrus juices), and white wine can all work as substitutes for lemon juice.