Fruit of the Month: Lemon

Did You Know

• The lemon originated in China?
• Lemonade was a favorite of the Chinese Emperors?
• Lemons made their way to the United States with the help of Catholic Missionaries and were planted in Arizona and California? Today they produce virtually all of the lemons consumed in the United States as well as about one-third of those used throughout the world (source The Packer Produce Availability & Merchandising Guide, 1999).

Lemons are valued for their many uses in flavoring the food we eat, as a garnish, and for household purposes.

Selection

Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.

Storage

You may store lemons at room temperature for about two weeks. They will keep for up to six weeks in a plastic bag in the refrigerator. Use lemons as quickly as possible after cutting.

Varieties

There are two different types of lemons — acid and sweet. The most common acid varieties include Eurekas and Lisbons. The acidic type is grown commercially and the sweet types are grown mainly by home gardeners. The trees bloom continuously all year and can produce up to 500 or 600 lemons a year.

Quick Tips

• Freeze lemon juice in ice cube trays for later use.
• Add a twist of lemon to the water in ice cube trays for added zip to beverages.
• Use juice on fruit or white vegetables to help them keep their color.
• Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.
• Lemon and salt can be used to treat rust spots, and to clean copper pots.
• Get the most juice out of your lemon by warming it in the microwave for 15
  seconds or rolling it with your hand on the counter if it is at room temperature.
• Add a few drops of lemon juice to whipping cream if it doesn't stiffen.

Recipes

Lemon Bulgur and Chickpea Pilaf
Serves 6.

Ingredients

1 cup bulgur, medium grind
2 cups vegetable stock
1 tsp. ground cumin
1 Tbsp. olive oil
1 small onion, chopped
1 small green bell pepper, chopped
3 cloves garlic, minced
2 cups canned chickpeas, rinsed and drained
1/3 cup fresh lemon juice
1 cup fresh parsley, chopped

Place bulgur in a bowl. Bring stock to a boil, add half the cumin, and pour stock over bulgur. Stir once and let sit 10 to 15 minutes, until most of the liquid has been absorbed and bulgur is fluffy. Heat oil in a heavy nonstick skillet over medium heat. Sautè onion, green pepper and half the garlic 3 to 5 minutes, stirring, until onion is translucent. Add remaining garlic and cumin. Sautè about 30 seconds. Stir in bulgur and chickpeas. Stir together a few minutes. Then add remaining ingredients, combine well and season with salt and pepper to taste. Serve hot.

Nutrition information serving: Calories 309, Fat 6.2g, Calories from Fat 17%, Protein 21.9g, Carbohydrate 54.8g, Fiber 14.7g, Cholesterol 0g, Sodium 21mg.

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