- 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.
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Lemons |
Serving size
1/2 cup, sectioned, peeled (106g)
Calories 30
Calories from Fat 5g
Amounts
Per Serving |
% Daily
Value |
Total Fat 0g |
0% |
Sodium 5mg |
0% |
Total
Carbohydrate 10g |
3% |
Dietary Fiber 3g |
11% |
Sugars 3g |
|
Protein 1g |
|
Vitamin A |
0% |
Vitamin C |
90% |
Calcium |
2% |
Iron |
4% |
* Percent Daily Values are based on a
2,000 calorie diet. |
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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.
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.
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.
-
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.
Find more in our
recipe database!
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