Lemon

Life would be pretty boring without a lemons! It’s the original superhero of the house and culinary world — full of vitamin C and B6.  It's a versatile fruit with a sharp, sour, acidic bite that balances many sweet and savoury dishes, and has antimicrobial properties.

We love a few drops of lemon juice in tepid water as a wake-up tonic; lemon squeezed over roast vegies, a salad, meat or seafood; and a lemon tart for dessert! 

In Oz we have three main varieties — the Eureka, the Meyer and the Lisbon: 

• Eureka: oblong, juicy fruit that has a medium-gold color, and a thicker skin.
• Lisborn: similar to Eureka but often has better skin. 
• Meyer: sweeter, lower acid content, more orange rind / colour, fruit is less elongated and bulky. It's not considered a true lemon...thought to be lemon cross with a tangerine or orange). The smooth and thin rind is more sensitive to damage. 

• Freshest all year round. Aussie fruit is produced February to October. 
• Good for everything... great salad dressings, sauces, desserts, drinks, preserves and main dishes in every single cuisine in the world! 
• Store in fridge crisper up to 2 weeks.

Did you know?
Lemon is far more acidic than most ingested liquids, even vinegar and coke-a-cola. So, please drink water or brush your teeth after consuming the juice of any citrus fruit! 

Top Tips

• Heat up a lemon for a few seconds before juicing to get more out of it — simply roll on the bench quickly, or buzz for 5 secs in the microwave.
• Before the coconut oil craze, lemon was the go-to ‘cure’ for all household stains and smells. It acts as bleach when mixed with salt  — use for cleaning copper pans, bread boards and more!
• Lemon juice removes stains from countertops and clothes, and stops fruit turning brown.
• Place a cut lemon in the fridge to remove smells.
• Chefs rub lemon on their hands before handling stinky stuff.
• There’s a great old hack to use lemon or citrus rinds soaked in vinegar to make a cleaning spray. 

Product of USA