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How to pick a lemon

April 21, 2004

For the tastiest lemons, choose fruits that are small, either round or oval, and rich yellow in color with a thin, smooth-textured skin. A good lemon also will feel heavy for its size and yield just a little to the touch, accordig to the Saticoy Lemon Association at www.saticoylemon.com on the Web.

The association suggests a variety of uses for lemons, including:

  • Pierce a whole lemon a number of times with a fork, then stuff it in the cavity of a chicken or turkey before roasting to keep the breast meat moist and imbue the whole bird with flavor.

  • Mix lemons and tall Forsythia branches in a tall vase to add interest and color to a dull corner.

  • Rub stains on white linens with a cut edge of lemon, then hang to dry in the sunlight.

  • Freeze fresh lemon slices and water in ice cube trays and serve with tea.

  • Boil thin slices of lemon with sugar to make small candied slices for garnishes. Freeze in plastic wrap for later use.

  • n Dry lemon slices for garnishes. Cut unpeeled fruit into 1/8-inch thick slices, discarding ends. Place on a large wire rack on a baking sheet and dry in a 170-degree oven for 4 hours. Remove from oven to let dry.
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