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What to do with lemons

From freshly squeezed lemonade to a preserve with a tangy kick, the lemon is a versatile ingredient.

Availability: Year-round, depending on variety. Plentiful in winter months, but they are lovely in summer when they highlight summer flavours perfectly.

Buying: Choose firm lemons with unblemished skins.

Storing: Lemons can be stored in or out of the fridge in cooler weather.

Preparation: Wash and dry well, and use as required.

  • Got lots of lemons? Preserve them by cutting into a lemon, stuffing it with rock salt and storing it in preserving jars in lemon juice. After a few weeks, they're ready to add to pasta, couscous, stews or any dish that needs a lemony kick.
  • Slice lemons and pan-fry with white fish. They'll caramelise and add a lemony sauce to the fish.
  • Lemony couscous is complementary to meat dishes. Add a squeeze of lemon juice and some zest to the couscous with water or stock.
  • Place half a cut lemon inside a chicken before roasting it to infuse the meat with a lemony flavour.
  • Use lemon-infused oil for a change in dressings and pasta sauces.
  • Try using slivers of lemon flesh in your cooking. A modern prawn cocktail, made with prawns, avocado and slices of lemon flesh mixed through with a little mayonnaise and lettuce is a delicious treat.
  • Homemade lemonade is a refreshing drink on ice – mix water or soda with lemon juice and sugar or honey to your taste. Thin lemon slices added to ice cubes and frozen, make a lovely touch in a jug of water for the table (or a gin and tonic!).
First published: Sep 2008



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