It’s hard to imagine a world without lemons. The iconic bright yellow fruit has been around for centuries, and is used for both culinary and non-culinary uses all over the world.
With their distinctive sour taste and sunny, oval appearance, lemons are a key ingredient in many foods, beverages and health products. Lemons are incredibly healthy, too – they contain countless vitamins and minerals, including calcium, magnesium, vitamin C, flavonoids, pectin, and limonene. Usually about 5 to 6 centimeters wide, lemons average about 6% citric acid.
Their juice, pulp, and rind are heavily used for nearly everything, from cleaning to garnishes for drinks and desserts. Lemon juice, rind, zest, and oil, are used in many culinary applications, including lemonade, cocktails, baking, cooking, and as a marinade. Lemon also makes a beautiful garnish on many dishes and drinks. It’s sour flavor can cut down overpowering garlic, and can help cleanse the palate.
Lemon can act as a preservative, especially on apples, which will quickly turn brown from oxidization after being sliced. Lemon can prevent this browning, resulting in a more appetizing snack.
This book will be your introductory guide to the world of lemons. We will explore the history, production, uses, and health benefits of lemons in Part One. Part Two includes many recipes, from light and healthy salad dressings to buttery cupcakes, to help you incorporate lemons into your diet in many different ways.
With their distinctive sour taste and sunny, oval appearance, lemons are a key ingredient in many foods, beverages and health products. Lemons are incredibly healthy, too – they contain countless vitamins and minerals, including calcium, magnesium, vitamin C, flavonoids, pectin, and limonene. Usually about 5 to 6 centimeters wide, lemons average about 6% citric acid.
Their juice, pulp, and rind are heavily used for nearly everything, from cleaning to garnishes for drinks and desserts. Lemon juice, rind, zest, and oil, are used in many culinary applications, including lemonade, cocktails, baking, cooking, and as a marinade. Lemon also makes a beautiful garnish on many dishes and drinks. It’s sour flavor can cut down overpowering garlic, and can help cleanse the palate.
Lemon can act as a preservative, especially on apples, which will quickly turn brown from oxidization after being sliced. Lemon can prevent this browning, resulting in a more appetizing snack.
This book will be your introductory guide to the world of lemons. We will explore the history, production, uses, and health benefits of lemons in Part One. Part Two includes many recipes, from light and healthy salad dressings to buttery cupcakes, to help you incorporate lemons into your diet in many different ways.
