Lemons are heavily utilized as a flavoring agent in various forms. The fruit is oblong shaped, with pointed ends. Its aromatic skin is semi-thick, porous and laden with essential oils. The bright yellow thin outer layer of the peel is very edible and used for multiple applications. When the peel is removed, or zested, it releases intense sweet citrus aromas. The flesh is translucent yellow and juicy when ripe. Its juice is highly acidic and tart, though extremely versatile in its uses. Depending on variety, lemons may contain no seeds or numerous seeds.
95 count Case Choice
115 count Case Choice
140 count Case Choice
165 count Case Choice
200 count Case (38#)
Sunkist Lemons 140 count Case Choice
Sunkist Lemons Xtra Fancy 140 count Case (40#)
Lemons are versatile and can be added to a wide variety of dishes across almost every cuisine. They add life to vegetables, fish and meats. Lemons are important in desserts, sauces, and marinades. Add juice or zest to soups, mayonnaise and whipped cream. Cook whole lemon slices into marmalade or cook with eggs and butter into curd. Pack lemon slices in salt to preserve. Make scented sugar by rubbing lemon zest into sugared granules. Juice fresh lemons and combine with sugar and water to make lemonade, add to cocktails or freeze into granita. Mix with oil for a vinaigrette. Fresh lemons will keep at room temperature or refrigerated for 1-2 weeks.
There are three varieties of lemons, Eureka, Lisbon and Meyer. Eureka and Lisbon are so similar; you probably would have a hard time telling them apart. Meyer lemons, a cross between and lemon and mandarin, are much sweeter and less acidic that the other two varieties.
- Cheese, goat, ricotta
- Olive oil