Lemons should be firm, heavy for size, and have thin smooth skins. Ripe lemons should also have a pleasant citrus fragrance.
Avoid lemons with bruised, discolored, or wrinkled skins.
Short-term storage recommendation (7 days or less)
41-42° F/5-6° C
85-95% relative humidity
Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.
21 to 28 days.
Pitted peel, discolored flesh, and mold are indications of improper storage temperature.
Pan-roast trout in brown butter; deglaze with lemon juice; add artichoke hearts, lemon slices, and a touch of cream; simmer.
Sauté asparagus, sliced almonds, and lemon zest in hazelnut oil; deglaze with lemon juice; serve with grilled meats.
Major production areas include Arizona, California, Chile, and Spain.
One of the tartest citrus fruits.
Citrusy rind with a juicy, pulpy center.
Pair with almonds, artichokes, asparagus, fish, garlic.
6 medium lemons = 1 cup juice
1 medium lemon = 3 tablespoons juice
1 medium lemon = 3 tablespoons zest
92% usable product when cut into wedges
75% usable product when sliced
Serving Size 1 cup lemons (212g) grams
Total Fat 0.5g1%
Saturated Fat 0g0%
Trans Fat 0g
Total Carbohydrate 20g7%
Dietary Fiber 6g21%
Total Sugars 5g
Includes 0g Added Sugars0%
Vitamin D 0mcg0%
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.