Lemons are an ideal way to perk up early spring cuisine; from salads to fish and desserts, they are an easy flavor booster to keep on hand.
We all like to have our lemons in a bowl on the table in our kitchen or in the living room because, they are simply beautiful and exotic! However, that is not the best way to keep your lemons.
I always end up planning a meal around my last lemon, only to find out it has become hard and yields as much juice as a potato. Then I discovered this simple tip for making sure you get every last drop out of your lemons.
Some people prefer keeping tomatoes, onions and even potatoes in their fridge, even though it is not the best way to keep any of these foods.
On the other hand, 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.
The 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 countertop! The lemons stored loose in the refrigerator didn’t fare quite as well, but were still an improvement over the room temperature examples.
This article originally appeared cooksillustrated.com