About – Lemons and Limes are two familiar citrus fruits that rarely
are eaten out of hand. Rather, their popularity is inclined toward
that of a flavoring or ingredient with other foods. Both of these
fruits have been in use for centuries in tropical and subtropical
cultures around the world.
The lemon is thought to have originated in the subtropical
plateaus of India and spread to Italy and other Mediterranean
countries between 200AD and 1000AD. Christopher Columbus
carried lemon seeds to the New World. Today, California and
Arizona produce 95% of the United Sates lemon crop. Bright
yellow in color, lemons can vary from the size of a golf ball to that
of a baseball and are commonly sold individually as well as in 2
lb. and 3 lb. bags.
Limes are believed to be native to Southeast Asia or perhaps
India and are the smallest member of the true citrus family. While
they proliferate in tropical climates, currently the top
lime-producing counties are the United States, Mexico, Italy, Spain
and India. In today’s supermarket we find two distinct varieties of
limes: the dark green Persian variety and the smaller,
yellow-green Key Lime variety. Key limes are smaller than Persian
limes, similar in size to a ping-pong ball. Florida, Texas and
California are this country’s leading producers with Mexico also
being an important source.
Selection – Lemons, Persian limes and Key limes all are available
year around. Select lemons that are firm and free of major
bruises. Some scaring from limb rubs may be present, however,
without affecting the fruit. Persian limes should be dark green,
while Key limes should be yellow to pale green- both should have
shiny skin. Avoid limes that have brown areas or that have dry,
hard skin.
Storage – Lemons and limes can be stored in a plastic bag in
the refrigerator for several weeks. You can also freeze the juice
and store it for up to four months.
Preparation and Uses – The uses of lemons and limes are
many and varied. They can both be used as flavorings or
marinades for meat and seafood dishes. A squeeze of lemon
instead of salad dressing on a garden salad will add flavor and
eliminate calories. A favorite dessert among Floridians (and many
non-Floridians) is Key Lime Pie.
The zest, or grated outer skin, of both is used in numerous
recipes. Be sure to thoroughly wash the fruit before removing the
zest. Slices and juice from lemons and limes are used
extensively to flavor an array of beverages. To extract more juice
from a lemon or lime let them warm to room temperature then roll
them on the kitchen counter with the heel of your hand just prior
to juicing.
There are also many non-food uses for lemons such as a room
air freshener. A bowl of lemons will add a refreshing fragrance to
a room for several days. Lemon juice mixed with baking soda will
also remove stains from brass, copper and stainless steel.
Nutrition – Both lemons and limes are very low in calories at 15
and 20 calories per serving respectively. Lemons contain slightly
more vitamin C than limes -- 40% of the RDA verses 35%.
Neither contains cholesterol or fat.
For more information visit:
freshever ydayproduce.com