5 Tips To Pick a Perfectly Fresh, Ripe Lemon Every Time

Lemon is a type of citrus fruit with a fresh, tangy taste. A lemon provides more than a third of your daily value of vitamin C as well as iron and fiber. There are several ways to spot a ripe lemon to get maximum juice and flavor.

Choose a lemon with a bright yellow skin. Lighter colored lemons may have less juice than those with a brighter hue.

Some yellow-green color is acceptable, but the skin should have more yellow areas overall than green. Avoid lemons that have a dull bronze color, as they are likely overripe.

You may want to avoid lemons that have heavy bruising, circular brown or gray spots, or red spots.

A ripe, juicy lemon will have a thin, shiny skin. Avoid lemons with wrinkled, bumpy, and hard skin. Tough skin on lemons can indicate dryness.

Also examine the skin for scars. Some light-colored scars, generally smooth and of little or no depth, are acceptable. Avoid lemons with dark, deep scars.

Check the skin for bruises with soft spots underneath. This may indicate that the fruit inside has been damaged and is mushy.

Your lemon should be firm with a slight elasticity. Gently squeeze the fruit in your hand; you want the lemon to “bounce back” when you let it go. Lemons with thinner skin may be slightly sweeter.

Avoid lemons that are very soft or squishy or have large soft spots.

Like most citrus fruits, a lemon that feels heavy for its size tends to be juicier and more flavorful. When choosing between two lemons of similar size, weigh one in each hand and choose the heavier fruit. Lighter lemon may be drier.

Lemons are grown in warm states like Arizona, California and Florida. Although they are available in stores throughout the year, their peak season is during the winter months. Lemons grown in season tend to be tastier. Since fruit is more abundant at this time, lemons may also be less expensive to purchase in winter.

Here are some ways to keep your lemons fresh longer:

• Keep lemons on the counter for up to two weeks.
• Store ripe lemons in the refrigerator for up to six weeks. Store them in an unsealed plastic bag or mesh bag to prevent moisture buildup.
• Wash lemons only when you are ready to eat them. Lemons have a natural protective coating. Additionally, wetting the skin before storage can encourage mold growth.
• After cutting a lemon, use it as quickly as possible.
• To store freshly squeezed lemon juice, freeze it in ice cube trays then store the ice cubes in a plastic bag in the freezer.
• To store lemon zest, grate the yellow part of the lemon zest and dry it. Store in an airtight container in a cool, dry place.

When preparing your lemons, follow these food safety and flavor tips:

• Rinse your lemon thoroughly with cold water before zesting the skin or cutting the fruit.
• Wipe the fruit with a clean paper towel to further remove dirt and bacteria.
• Cut off any bruised or damaged areas.
• Before squeezing a lemon, let it warm to room temperature and roll it lightly on the counter before cutting to get as much juice from the fruit as possible.
• Add lemon juice or lemon slices to drinks, salad dressings, roasted vegetables and baked goods.