Lemon

Citrus limon

Appears in

The New Vegetarian

The New Vegetarian

By Colin Spencer

Published 1986

  • About

Lemon

The most versatile of citrus fruits, except that they are too sour to be eaten raw, lemons are available all year round. Lemon zest and/or juice will add a wonderful tang to soups, savouries, desserts, cakes, jams and pickles, and slices of lemon will make pretty garnishes for a wide range of sweet and savoury dishes. The ascorbic acid in lemon juice will also prevent fruits like avocados and apples from oxidizing or turning brown when exposed to the air.
  • Low-fat. High in fibre, calcium, copper and vitamin C.