Wednesday, October 04, 2006

Lemon - Yelumichai - Nimboo

Click here for Lemon Recipes
Lemons are oval in shape and feature a yellow, texturized outer peel. Like other citrus fruits, their inner flesh is encased in eight to ten segments. While most lemons are tart, acidic and astringent, they are also surprisingly refreshing.

Why Eat Lemons?
While rarely consumed on their own, lemons make a major contribution to the flavors of many foods we eat. Although you wouldn't choose this tart citrus fruit for a snack, you might well squeeze some lemon juice over a fish fillet, add a wedge of lemon to your tea, or grate some flavorful lemon zest into your favorite cookie dough.

Nutrition Info
These flavour-packed fruits are loaded with vitamin C, a vitamin whose deficiency can cause scurvy. Aside from supplying substantial amounts of vitamin C, the main benefits of lemons relate to their seasoning potential. By adding tart fresh lemon juice and lemon zest to recipes can reduce the amount of salt needed to enhance the flavors in rice, potatoes, salads, and cooked vegetables--while adding no fat and negligible calories.

Storing Lemons
If you are planning to use lemons quickly, you can leave them in a basket at room temperature; they will keep for about two weeks without refrigeration. Lemons stored in a plastic bag in the refrigerator crisper will keep for up to six weeks. If you have extra lemons on hand and want to save them before they spoil, squeeze the juice into an ice-cube tray, then transfer the frozen juice cubes to a plastic bag.

Indian Recipes made from Lemon
Lemon Rice
Lime Pickle
Lemon Rice Noodles
Lemon Pickle without Oil

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