Lemons

While it is believed that lemons were first introduced to the United States in Florida, freezes in the 1800s destroyed the trees, and commercial lemon production in Florida vanished. California is now the leading producer in the United States with Arizona also producing many of the lemons we consume. Because subtropical fruit trees grow lemons, they have to be grown in areas where temperatures do not drop below 30 degrees F. The United States ranks fifth in the world in lemon production behind India, Argentina, Spain and Iran.

Lemon season runs from August through July, and lemons are mostly available from California and Arizona. Chile, Spain and the Bahamas fill in during the U.S. off-season.

Eureka and Lisbon The Eureka and Lisbon varieties of lemons are the most widely cultivated lemons in the United States. Lemon varieties are difficult to tell apart at the retail level and differ little in their taste and use.

When choosing lemons, remember that the tastiest lemons are small and either round or oval. Choose lemons that are a rich yellow color and have a thin, smooth-textured skin with a light shine.

Raw preparation

Lemons should always be washed before they are used. If you need only a few drops of juice, poke the lemon with a sharp toothpick to squeeze out what you need. The remaining lemon can be refrigerated.

Lemons are often used as a garnish with fish or meat. They are also frequently used as a garnish for iced or hot tea.

Cooking

Lemon juice is a complementary flavor in fish dishes. It can also be used to flavor cooked vegetables.

Baking

Lemons can be used in pies and other desserts. Adding lemon juice to cream before it is whipped will add stability to the whipped cream. Lemon juice has many uses as a flavoring in cakes, icing, pudding and candies.

Lemon peel, or zest, is often added to pies and tarts to add texture to the lemon filling.

Freezing

Lemon juice can be frozen, but like most citrus, whole lemons do not freeze well.

1 medium lemon = about 3 tablespoons to 1/4 cup of juice
1 medium lemon = about 3 teaspoons grated peel
3 medium lemons = about 1/2 cup of juice or 3 tablespoons of grated zest
5 to 6 medium lemons = about 1 cup juice or 6 tablespoons of grated zest

Store lemons at room temperature for several days. They can also be placed in plastic in the refrigerator for up to five months. Whole lemons should never be frozen.

Fresh lemon juice should be used within a day because it loses its freshness. However, lemon juice and sectioned lemons can be frozen.

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Lemons are low in saturated fat and are fat-free, cholesterol-free, low in sodium and calories. They are high in vitamin C (anti-inflammatory nutrients) and are a good source of thiamin, riboflavin, pantothenic acid, iron and magnesium. They are also a good source of dietary fiber, calcium, vitamin B6, potassium and copper. A large portion of the calories are from carbohydrates, which could increase blood sugar levels. Nutrition Facts Serving Size 1 medium lemon (58g) Amount Per Serving Calories 15   Calories from Fat 0 % Daily Value* Total Fat 0g   0%      Saturated Fat 0g   0%      Trans Fat 0g Cholesterol 0mg   0% Sodium 5mg   0% Total Carbohydrate 5g   2%      Dietary Fiber 2g   8%      Sugars 1g Protein 0g Vitamin A 0% *   Vitamin C 40% Calcium 2% *   Iron 0% *Percent Daily Values are based on a 2,000 calorie diet.

Saticoy Lemon Association
www.saticoylemon.com

Arizona Citrus Resources
http://ag.arizona.edu/aes/citrusnews/

• Vegetables such as potatoes, cauliflower and turnips stay white while cooking when lemon juice is added.
• Lemon oil is often used in furniture polish, perfumes and toiletries and as a bleaching agent.
• Fresh-cut lemon juice can help remove odors from hands, pots and pans.
• Lemon peels can be run through garbage disposals periodically to keep them smelling fresh.

U.S. Department of Agriculture
Agricultural Marketing Resource Center
The National Center for Food and Agricultural Policy
Saticoy Lemon Association
Arizona Citrus Resources
Purdue University Department of Horticulture and Landscape Architecture