Season’s Harvest: Lemons

1. 2.

I have to admit, my entire life I’ve bought lemons and have picked them out based on their shape and coloring. I guess I just looked for ones that looked picture-worthy. I didn’t really think about any other criteria being that important.

After juicing 60 lemon halves (oh yeah, talk about a sore hand) I have come to find out that all lemons are not created equal. Here are some handy dandy tips for selecting the juiciest and best pucker-worthy lemons:

1. Choose lemons that are no more than 3 inches from end to end that are heavy for their size. 
2. The skin should be taut and thin; avoid those with very hard skin. 
3. The lemon should give slightly when pressed. 
4. Avoid wrinkled, dry-skinned, or dull-colored lemons, those are past their prime.
5. Store lemons in a plastic bag in the refrigerator for two to three weeks.

Now you guys will be able to find the best lemons in store! Squish those babies up and make some lemonade.

Posted 7/19/11, Topic: Eats

  • Sheri
    July 19, 2011 at 11:14 pm |

    Awesome post. I love lemons too. Always have them freshly cut in the fridg and in a vase in kitchen just for looks. If you have some that go soft, just cut them up and put them in your oven (about 200 degrees) and cook for a few minutes – it creates a nice clean smell all through out your house.

  • {BlueEyedYonder}
    July 20, 2011 at 10:11 pm |

    Sheri – such a GREAT idea! I love finding uses for things you'd otherwise throw away. Thanks for the great tip!

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