When Life Hands You Lemons, Take The Best

One of the most reliable seasoning agents, lemons can heighten dishes with their iconic, tart flavor. However, not all lemons are created equal. Use this handy guide to separate the best from the rest.

  • While green areas in the fruit often indicate unripeness, it doesn’t hurt to get a second opinion. Look for a glossy sheen on the peel, as this a great mark of ripeness.
  • Dependent on what you’re cooking, different textured lemons serve better purposes. For the most common varieties, either Eureka or Lisbon, look for smooth, thin-skinned lemons when juicing and bumpy, thick skinned lemons for zesting. You’ll get the most bang for you buck either way.
  • When storing lemons, consider placing them in a bowl of water and putting them in the fridge. This keeps the fruit hydrated, and elongates the shelf life! Alternatively, store them in an airtight bag and place them in the fridge, as this helps maintain the internal moisture.
  • Receive an unripe lemon? Never fear. Even though lemons no longer ripen after being picked, unripe lemons make great garnishes for beverages!