Lemons - Part 1
Lemons
I went in search of information on the Italian Corpaci lemon, since I recently planted two of these semi-dwarf trees. While I was at it, I thought the members here on Cooking might enjoy a tutorial of sorts. So, I decided (if it’s okay with Vinny) to put this together in segments. Hopefully, there will be one a day. Like vitamins! Teehee
Lemons – Part 1
Lemons, like other vitamin-C rich fruits, were highly prized by the miners and developers during the California Gold Rush in the mid-19th century, since they were used to protect against the development of scurvy. They were in such demand that people were willing to pay up to $1 per lemon, a price that would still be considered costly today, and was extremely expensive back in 1849. The major producers of lemons today are the United States, Italy, Spain, Greece, Israel and Turkey.
Lemons and Limes and Wax Coatings
Conventionally grown lemons and limes may be waxed to protect them from bruising during shipping. Plant, insect, animal or petroleum-based waxes may be used. Carnauba palm is the most common plant-source wax. Other compounds, such as ethyl alcohol or ethanol, are added to the waxes for consistency, milk casein (a protein linked to milk allergy) for "film formers" and soaps for flowing agents. Since you may not be able to determine the source of these waxes, this is good reason to choose organically grown lemons and limes. Organically grown lemons will not contain pesticides, nor be irradiated. Something to consider when you are using the rind.
Choosing Lemons
A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
Now, go and get yourself some really good, hopefully organic or home grown lemons, and tomorrow I will post a recipe for using them.
Stay tuned for Part Two!!!
I went in search of information on the Italian Corpaci lemon, since I recently planted two of these semi-dwarf trees. While I was at it, I thought the members here on Cooking might enjoy a tutorial of sorts. So, I decided (if it’s okay with Vinny) to put this together in segments. Hopefully, there will be one a day. Like vitamins! Teehee
Lemons – Part 1
Lemons, like other vitamin-C rich fruits, were highly prized by the miners and developers during the California Gold Rush in the mid-19th century, since they were used to protect against the development of scurvy. They were in such demand that people were willing to pay up to $1 per lemon, a price that would still be considered costly today, and was extremely expensive back in 1849. The major producers of lemons today are the United States, Italy, Spain, Greece, Israel and Turkey.
Lemons and Limes and Wax Coatings
Conventionally grown lemons and limes may be waxed to protect them from bruising during shipping. Plant, insect, animal or petroleum-based waxes may be used. Carnauba palm is the most common plant-source wax. Other compounds, such as ethyl alcohol or ethanol, are added to the waxes for consistency, milk casein (a protein linked to milk allergy) for "film formers" and soaps for flowing agents. Since you may not be able to determine the source of these waxes, this is good reason to choose organically grown lemons and limes. Organically grown lemons will not contain pesticides, nor be irradiated. Something to consider when you are using the rind.
Choosing Lemons
A thick skinned lemon will not be as heavy as a thin skinned lemon and will not have the desired sweetness or mineral content.
The method I use to ensure the purchase of sweet lemons is to look at the stem end of the lemon. There are two ends on the lemon. One end has a point where the blossom started to grow; the other end has a stem or a dimple where the stem used to be located. On the stem end of a highly mineralized, sweet lemon, you will see little lines radiating out of the stem like sunbeams. These little lines can look like a star shaped structure and is called a calyx. The calyx may have three, four, five or more points to the star. The greater the number of points on the calyx, the higher the mineral content of the lemon.
Now, go and get yourself some really good, hopefully organic or home grown lemons, and tomorrow I will post a recipe for using them.
Stay tuned for Part Two!!!
