Lush, lovely, fragrant yellow lemons can be used for many things, as ingredients in both sweet and savory dishes and dressings, in beverages, or for a snappy puckish garnish. The juice, the pulp and also the zest can be utilized in any number of ways. Is there anything this little vitamin C-packed orb can't do? And don't forget, when you are finished with the fruit, drop the remnants down the garbage disposal and run it to freshen up the kitchen.
Pick lemons that are bright yellow, firm and heavy for their size. Fresh lemons will last two to four weeks on the counter and one to two months in the refrigerator, says www.eatbydate.com, making them easy keepers.
California and Florida are the leading producers in the country, according to the Food Network. While there are many cultivated varieties of lemons in commerce, they are usually generically sold. In other words, a lemon is a lemon is a lemon. Unless it's not.
You may also run across Meyer lemons, which are a cross between a lemon and an orange. This variety has become trendy once again as some celebrity chefs, such as Martha Stewart, have embraced them. Meyer lemons are smaller, rounder and sweeter than regular lemons, and usually show up in stores from December through May.
Whatever type of lemon you find, there is no dearth of ways to make use of them. So grab a bag on your next shopping trip.
