(N.Morgan) Food storage and keeping food fresh longer not only tastes great, but saves you money in the long run. Lemons are a great way to perk up early spring cuisine; from salads to fish and desserts, they are an easy flavor booster to keep on hand.
Lemons are also beautiful addition to decor and add a touch of brilliant color when displayed in a bowl. However this isn’t the best way to keep them fresh. Many people end up planning a meal around their last lemon, only to find out it has become hard and yields as much juice as a potato. This easy and simple tip will help make sure you get every last drop out of your lemons.
The common preference is keeping tomatoes, onions and even potatoes in their fridge, even though it is not the best way to keep any of these foods fresh and delicious.
Lemons are rarely kept in the fridge, which is absolutely wrong.
Cook’s Illustrated tested several ways of storing lemons and also discovered that those lovely rinds don’t protect the fruit from drying out very well. Cook’s tested storing lemons at room temperature and in standard refrigerator conditions. In the refrigerator, they also tested sealing the lemons in plastic bags, with and without water.
Lemons stored in room temperature conditions only lasted a week before hardening. But the ones they sealed in plastic bags in the refrigerator? Those lasted four times as long. A month versus a week on the counter-top! The lemons stored loose in the refrigerator didn’t fare quite as well, but were still an improvement over the room temperature examples.