some helpful lemon facts?

Question

facts

Answer 1

Here's a nugget- you know how refreshing lemonaid is? It's actually a diuretic. So, if you're trying to hydrate, avoid lemonaid.

My doctor told me this when I was pregnant- avoid lemonaid because it won't help you stay hydrated, which is so important when you're pregnant and it's hot out.

Answer 2

Lemons are natures little treasure!
Squeeze half a lemon into a mug of hot water and drink every day for a number of health benefits. If you're feeling puffy and bloated, it will take care of that. The vitamin C content is great for keeping colds at bay. Next time you have heartburn, don't reach for that nasty over the counter stuff. Take a tablespoon of lemon juice, it should help right away. My sister used to squeeze it on her hair and lay out in the sun to lighten her blond hair. My brother swares that when he's constipated he squeezes about 4 lemons into a glass adds sugar (no water!) and drinks it down. It's all natural, and unlike endless yucky fiber drinks it won't leave you bloated and gassy.

Answer 3

Write this down and keep it handy:

Lemon peel.

GRATED lemon peel is a boon for health on account of "lemonene" a substance in the skin oil. It helps arteries and circulation tremendously, and keeps your skin wrinkle free. It's ACTUALLY quite amazing. TRY IT !

Caution: verify it's a non-sprayed organic lemon. Buy when skin is plump, not dried or wilted.

Soak in water and salt mix for ten mins.

Rinse, and dry.

Grate with CLEAN grater, be sure to grate the white pith as well. Bioflavonoids there.

Collecvt peel in bowl, add some honey, but NOT TOO much, just for taste.

Refrigerate for max three days.

Spread on whole wheat toast.

Girls will love the clean healthy complexion in evidence after a few weeks.

GUARAN-teed.

Answer 4

Lemons are also good in lemonade! :) No, really, lemons are a great source of Vitamin C.
There are also lemons also knows as CARS. lol

Answer 5

Real lemon extract is used for your dish-washing liquid.

Answer 6

Even though lemons are very rarely peeled and eaten out of hand, they are one of the most popular and important fruits. Today, lemons are used in numerous food and drink recipes including grilled chicken, swordfish, salad dressings, marinades, oysters and clams on a half shell, Bloody Marys, Singapore Slings, whiskey sours, or martinis with a twist. Lemons are also very popular in desserts like sorbets, where lemons perk up the flavor of just about every other fruit, lemon meringue pie and tarts. Lemons also make great preservatives too; their acid slows the oxidation on fresh-cut fruits and vegetables. I recommend using lemon juice to stop the browning on cut fruit peaches, nectarines, apples and quince.

Lemon trees produce year-round with blossoms, buds, and mature fruit appearing all at once on the tree. If not picked when mature, the fruit may grow to 12 to 17 inches in diameter, and the peel colors can sometimes get quite freakish blends of green, yellow, and brown. Lemons are usually hand picked when they are about 2½ inches in diameter and still relatively green.

The top-five lemon producing countries are the United States, Mexico, Italy, Spain, and India. Lemons are more partial to the subtropical in part because they are quite susceptible to disease if grown in wet climates. California, with 30 percent of the world market, produces almost all the lemons consumed domestically. Arizona is a distant second.

Selection & Storage
Look for firm lemons that have a glossy, bright yellow color. The skin should also have a fine-graded appearance. Ripe lemons should feel heavy for their size, but avoid lemons that are hard or spongy and soft. Larger lemons should also be avoided since they tend to have a thicker skin resulting in a smaller fruit core and less juice.

Lemons will keep on the counter at room temperature for a maximum of two weeks, depending on the temperature and humidity, and will keep in the refrigerator in plastic bags for up to six weeks. If you have extra lemons, squeeze and freeze the juice in ice trays and transfer cubes to plastic bags for long-term storage. Fresh squeezed lemon juice is a much better alternative than bottled lemon juice when using lemons as a food enhancer.

Look for firm lemons that have a glossy, bright yellow color. The skin should also have a fine-graded appearance. Ripe lemons should feel heavy for their size, but avoid lemons that are hard or spongy and soft. Larger lemons should also be avoided since they tend to have a thicker skin resulting in a smaller fruit core and less juice.

Lemons will keep on the counter at room temperature for a maximum of two weeks, depending on the temperature and humidity, and will keep in the refrigerator in plastic bags for up to six weeks. If you have extra lemons, squeeze and freeze the juice in ice trays and transfer cubes to plastic bags for long-term storage. Fresh squeezed lemon juice is a much better alternative than bottled lemon juice when using lemons as a food enhancer.

Preparation
Prior to preparing lemons or their skin, it is important to wash and dry them well to remove the dirt and any chemical residue. The outermost skin of the lemon, the zest, is a valuable culinary resource for a number of dishes and is most often used grated. I recommend freezing the lemon before using the smallest holes of a four-sided grater to grate the zest of the lemon. The zest can also be cut into strips and used to flavor poaching liquid for fruit. It can also be cut into julienne strips (matchstick size) or minced. To remove the zest for any of these purposes, use a vegetable peeler. Try to avoid getting too much of the bitter, white pith (the inner skin.)

There are numerous ways to juice lemons without using an electrical appliance. The most effective and least expensive way is to use various forms of citrus juice reamers. These are usually ridged cones set atop dishes that catch juice or allow juice to filter into a container below. There is also a wooden, hand-held reamer sold in many upscale cookware stores. In a pinch, squeezing the juice through an upturned hand, with fingers split just enough to let the juice go through, but still catching the pits, will do.

Tony's Tip
To get maximum juice, up to 30 percent more, make sure the lemon is at room temperature. Then roll it around on a countertop with the heel of your hand until it softens before juicing.

Answer 7

choose lemons that have those nubs on the ends b/c those are the ones that were ripened on the tree and thus fresher and tastier!

Answer 8

they grow on trees , when they are yellow they are ripe