Lemons are high in vitamin C and fibre and contain bioflavonoids (antioxidants) that may help prevent cancer.
The lemons are small, oval, bright-yellow citrus fruits bulge at the blossom end. The flesh is tart and acidic and is not usually eaten out of hand.
Although lemons are too tart and acidic to eat as fresh fruit, they are among the most versatile and widely used fruits. The juice and grated peel are used to flavour a wide variety of foods and beverages. Spread on the surface of cut fruits (such as apples) and vegetables (such as potatoes), lemon juice prevents browning that results from oxidation. Frozen lemon juice, but not the processed type (labelled as “reconstituted”), is an acceptable substitute for fresh juice.
Storing Lemons
At home, store them in a glass jar filled with water and place them inside the refrigerator where they keep well for up to a week. Store freshly squeezed lemon juice inside the freezer compartment for later use. Store dried zest in a cool, dry place in an air-tight glass container away from moisture.
2002. Encyclopedia of foods. San Diego, Calif.: Academic Press