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Although it originated in Southeast Asia, the lemon is now cultivated in tropical and temperate climates around the world, with California leading production in the United States. This citrus fruit ranges in shape from round to oval and in size from that of a large egg to a small grapefruit. Some have thin skins while others have thick rinds. [www.QinSen.com]
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Selection: [www.QinSen.com]
Lemons should feel firm, plump and heavy for their size. [www.QinSen.com]
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Storage: [www.QinSen.com]
Refrigerate in a plastic bag up to 2 weeks. [www.QinSen.com]

Uses & Preparation:
Unlike other citrus fruits, the flesh of lemons is generally not eaten out of hand because of the tart taste. Use to season a multitude of dishes from fresh vegetables to grilled meats. Juice for fruit drinks. A great sodium substitute for seasoning. To get the most juice from a lemon (or lime) bring to room temperature or zap cold lemons in the microwave on HIGH for 20 seconds, until just warm to the touch. Then roll on the counter with the flat of your hand while pressing down on the fruit to soften them up before squeezing.

Homemade Lemonade
Makes 1 gallon, 8 lemons, 1 cup sugar, 10 ice cubes

Bring lemons to room temperature. Roll. Slice in half and squeeze into a gallon container. Toss lemon rinds into container as well.
Pour sugar over rinds. Let sit for one half hour.
Add ice cubes and enough water to fill container. Stir and serve.
Availability:
Year-round.
Nutrition Information:
A good source of vitamin C.

As you know the Fruit can be Beautful

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