The Vitamin C and flavonoids in lemons that help fight infections like the flu and colds.
Lemons contain 22 anti-cancer compounds.
Lemons contain more potassium than apples or grapes. Potassium is beneficial to the heart.
How to Select Lemons:
Choose lemons that are heavy for their size, give slightly when gentle pressure is applied and have a pleasant fragrance.
The skin of a lemon should be bright yellow with no wrinkling.
Avoid lemons that are too soft or have signs of mold.
How to Store Lemons:
Store lemons in a sealed plastic bag in the refrigerator for up to a month.
When stored at room temperature, lemons should last about a week or two.
How to Prepare Lemons:
Always wash before slicing.
Before juicing, roll a room-temperature lemon under your palm to break down the cells inside the fruit that hold liquid. If a lemon is especially hard, microwave it for 20 seconds. You should get 2 to 3 tablespoons of juice per fruit.
Fun Facts About Lemons:
One lemon contains a full day’s supply of ascorbic acid, or vitamin C, but that’s the whole fruit; the juice holds about a third.
For hundreds of years, sailors and explorers ate lemons or limes to prevent scurvy on long sea voyages. Scurvy was caused by a lack of Vitamin C.
Lemon trees produce fruit all year round. One tree can produce between 500 and 600 pounds of lemons in a year.