Title: Lemon and Lime Basics
Categories: Dessert Fruit
Yield: 1 Servings

SELECTING,STORING,PREPARING
		Lemon: Citrus limon
		Lime: Citrus aurantifolia

SEASON: All year.

LOOK FOR: Firm, bright fruits that are heavy for their size. Pale or greenish yellow lemons usually indicate fruit of higher acidity. Limes should be glossy skinned; irregular purplish brown marks on skins do not affect quality. Avoid soft, shriveled, or hard skinned fruits.

TO STORE: Keep lemons and limes for a few days at room temperature, or refrigerate them and use them within 2 weeks.

TO PREPARE: Cut fruit in half, parallel to stem end, for squeezing; slice or cut into wedges for garnishes; remove seeds. When grating or shredding lemon or lime peel, be sure to grate only the zest, the thin, colored part of the peel, as the white pith underneath will add a bitter taste to food.

Source: The New Good Housekeeping Cookbook ISBN: 0-688-03897-2 Typos by Dorothy Flatman 1995

From: Dorothy Flatman Date: 05-08-96 (08:44) Online Connections (410) National C

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