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!
- 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