 As a world-class seasoning ingredient, the lemon is second only to salt and pepper. Lemons have less sugar and more acid, primarily citric acid, than does other citrus. The juice and rind of this small citrus are both valued for their refreshing, sour flavor.
Health Benefits: It relieves sore throats and hiccups, assists with weight loss, and alleviates flatulence. Externally, lemon juice helps heal sores; relives itching from insect bites and sunburn; and even softens corns. It is an outstanding source of vitamin C, and is high in potassium and vitamin B as well.
Buying: Avoid lemons with a darker yellow or dull color or with hardened or shriveled skin, which indicates old age. Soft spots, mold, or broken skin indicates decay.
 The Meyer lemon is favored for its mild, juicy flesh. Although still too tart to eat out-of-hand, the organic Meyer lemon is useful in flavoring both savory and sweet dishes alike. The Meyer lemon is a low calorie seasoner and a good alternative to salad dressings and sauces.
As with all lemon juice, it can retard browning on cut avocados and apples, while vegetables like potatoes, cauliflower and turnips stay white when cooked in lemon juice and water. Originated in China, cross between a lemon & a tangerine. They are rounder than lemons and have thin, smooth rinds, which are rich yellow-orange when fully ripe. The pulp is yellow and low in acid.
 The bright green, seedless Persian lime most commonly found in U.S. supermarkets is a subtropical fruit; it is also called the Tahiti lime. The smaller mottled yellow-green, heavily seeded Key or Mexican lime is a tropical fruit; it is sometimes called a West Indian lime. All limes are harvested before they ripen. If left to mature on the tree, they lose their acidity, become sweet, and turn yellowish.
Health Benefits: Limes are just less acidic than lemons and exhibit a more pronounced action on the liver. In other respects, limes are comparable in medicinal action.
Use: Limes may be substituted for lemons in most dishes. They are a signature ingredient in tropical marinades, beverages, and, in the case of Key limes, pie.
Buying: Limes are the thinnest skinned and most fragile of the citrus fruits; refrigeration causes the skin to brown. Select limes that are heavy for their size with a glossy skin. Limes with a dull, dry skin are old and therefore less acidic than fresh limes.
from Rebecca Wood's The New Whole Foods Encyclopedia |
