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"Did You Know"
Interesting Facts about Lemons
The Lemon and Lemon Trees originated in China.
Lemonade was a favorite of the Chinese Emperors.
A classical song's lyrics said this: 'The lemon tree is so pretty and the lemon flower is sweet but the fruit of the poor lemon is impossible to eat'
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Lemons made their way to the United States with the help of Catholic Missionaries and were planted originally in Arizona and California. Today they produce virtually all of the lemons consumed in the United States as well as one-third of lemons used worldwide.
Lemons are valued for their many uses in flavoring food, as a garnish, fruit juice, and also for household purposes such as lemon-based or lemon scented home cleansing ingredients.
Look for the following when selecting lemons:
- Lemons should be firm and have a bright yellow color.
- Avoid soft, shriveled lemons with spots.
- The best lemons will be fine textured and heavy for their size.
- Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic.
- One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.
How to store lemons - You can store lemons at room temperature for about 2-weeks. Lemons will keep as long as 6-weeks in a plastic bag in the refrigerator. However, use lemons as quickly as possible after cutting.
There are two different varieties of lemons — acid and sweet. The most common acid varieties include Eurekas and Lisbons. The acidic type is grown commercially and the sweet types are grown mainly by home gardeners. The lemon tree is a surprisingly heavy fruit producer which blooms continuously all-year and can produce as much as 500 to 600 lemons in one-year.
There are lots of uses for lemon juice beside lemonade.
Below are some of the interesting uses for Lemon Juice:
Eliminating stains with Lemon Juice - Soak a sponge in lemon juice and sponge the stain. Rinse the clothing in water, then blot out excess moisture and let the clothing air-dry. Finally, apply a laundry pre treat solution and wash the garment in warm water. For very stubborn stains, soak the clothing in detergent, for about 45 minutes, and then wash it again.
Remove mildew with lemon Juice - Pour lemon juice on the affected area, and then rub table salt on it. Place the garment in the sun for a couple of hours, and then launder it as usual.
Clean Brass and copper with Lemon Juice - Make a brass and copper cleaner by combining equal parts of lemon juice and vinegar. Wipe it on with a paper towel, and then polish with soft dry cloth. Brass and copper will sparkle and tarnish will melt away if wiped down with 2 tablespoons catsup and 1 tablespoon vinegar. Polish until completely dry with a clean cloth.
Quick Tips for Lemons
- Freeze lemon juice in ice cube trays for later use.
- Add a twist of lemon to the water in ice cube trays for added zip to beverages.
- Use juice on fruit or white vegetables to help them keep their color.
- Remove odors, such as fish, onion, or bleach by rubbing with fresh lemon.
- Lemon and salt can be used to treat rust spots, and to clean copper pots.
- Get the most juice out of your lemon by warming it in the microwave for 15 seconds or rolling it with your hand on the counter if it is at room temperature.
- Add a few drops of lemon juice to whipping cream
if it doesn't stiffen.
Nutrition information serving for lemons: Calories about 300, Fat 6.2g, Calories from Fat 17%, Protein 21.8g, Carbohydrate 54.9g, Fiber 14.6g, Cholesterol 0g, Sodium 21mg.
Below are some delicious tantalizingly good recipes based on lemon juice
Lemon Bars
1 1/2 cup All-purpose flour,
2/3 cup powder sugar,
1 1/2 stick of butter,softened
3 x eggs,lightly beaten
1 1/2 cup granulated sugar
3 tbs flour
1/4 cup lemon juice
additional powdered sugar
In bowl combine flour, sugar and butter. Pat into 9X13 pan. bake for 20 minutes in a oven set to 350F. while it is backing, whisk together eggs, 3 tbs flour, sugar and lemon juice. pour over crust while crust is still hot.
bake for an additional 20-25 minutes, or until top is golden brown. cool on a wire rack and dust additional powdered sugar.
Sour Cream Lemon Pie
1 (9-inch) pie crust, baked
1 cup sugar
3 Tablespoons cornstarch
1/4 cup butter, melted
1 Tablespoon grated lemon rind
1/4 cup lemon juice
3 egg yolks, beaten
1 cup milk
1 cup sour cream
Combine sugar and cornstarch in heavy bottom saucepan; add butter, lemon-rind and lemon-juice. Beat in egg yolks; stir in milk. Cook over medium heat, stirring constantly until thick. Cool; fold in sour cream. Pour into a baked pie crust. Chill 2 hours before serving. Yield: 1 (9-inch) pie.
