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This product is classified as Class 1 Produce and Spain is the country of origin.
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Oval in shape, with a pronounced bulge on one end, lemons are one of the most versatile fruits around and contain a high level of Vitamin C.
Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness mean it's wonderfully combined with all manner of ingredients and dishes, from the sweet to the savoury. The bright yellow skin can be used as well when zested. A kitchen essential.
Find out about the health benefits of lemon water with our guide.
Choose the best
Look for unblemished, firm lemons that feel heavy for their size and have no tinges of green (which indicates that they're underripe). Avoid very pale lemons, as they are older, and will contain less juice.
The best lemons for juicing or using for wedges are those with a smooth, thin skin. The best for zesting are those with a thicker, knobbly skin, which tend to be on the large size.
If you intend to use the zest, buy unwaxed lemons (shops should state this clearly). If you can't find them, scrub the lemons thoroughly before zesting.
To extract the maximum amount of juice, make sure the lemons are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres.
Alternatively, microwave lemons for around 30 seconds, depending on the size of the lemon - warming them up helps them give up more juice.
In a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.
Serve fresh wedges or slices with fish or add to the pan when roasting veg or meat. Add the zest to salads, baking or sauces. Use the juice to make salad dressings, lemonade, deglaze a pan or add a couple of drops to water to make acidulated water. Use the flesh and peel in marmalades and preserves. Halve and use to stuff a chicken before roasting.
A very sharp, acidic citrus fruit with a shiny yellow skin and bitter but zingy flavour. Lemons are rich in vitamin C but have a low sugar content. They’re available year-round and used in both sweet and savoury dishes. The aromatic zest or outer rind and juice can be used in marinades, drinks such as lemonade, and a wide variety of desserts. The juice is a good accompaniment to fish and can also be used in place of vinegar as a salad dressing. The zest is often incorporated into stuffings for meat. Whole preserved lemons can be used to flavour stews; they are a common addition to Moroccan dishes.
Lemons can be bought waxed or unwaxed. Waxed are fine if you’re just using the juice. Choose unwaxed lemons if you’re planning to use the zest, or give your waxed lemons a good scrub with a vegetable brush to remove the wax.
Squeeze lemon juice onto free-range chicken before roasting, over sautéed courgettes or freshly boiled broad beans, or into sauces and soups - it will highlight flavours inherent to these dishes. Lemon zest knocks the socks off so many other flavourings: knock up an Italian gremolata - finely grated lemon zest mixed with finely chopped parsley and garlic - and sprinkle over any number of savoury dishes minutes before serving. Use a potato peeler or a zester to remove the zest, taking care not to remove any of the white pith along with it, as it’s very bitter.
Lemon Largefrom Get Fresh & Fruity