Rus Articles Journal

How to choose a lemon?

Citruses on our counters cost quite much. And it is very offensive, having chosen fruit on a counter and having come home, to be convinced of its bad quality. What to do? It is necessary to learn to choose correctly.

First of all, you have to represent clearly whether you are going to store long them, or want to eat them at once.

If the first, is better to buy a little immature fruits. They can be stored long enough, sometimes several months.

is the best of all to store lemons in the dark cool room. The ideal place of storage - the lower office of the refrigerator, but not the freezer. There lemons for a long time will keep those useful properties with which they were generously allocated by the nature.

If truly the second, then it is necessary to prefer already mature fruits. If you want to choose rather ripe lemon, do not pay attention to intensity of yellow coloring, and pay attention to gloss of its thin skin better. The ripe, but fresh lemon sparkles as polished.

Touch a lemon, it has to be rather rigid. A soft lemon - an overripe lemon. And even if it will not be rotten inside, its taste and medical qualities will leave much to be desired.

Pay also attention, smooth or hilly skin at a lemon. Speak, at lemons of the first harvest, that is, from the tree fructifying the first year, a thin skin thinner and smooth, in them there are more useful components.

If you buy lemons on weight, but not by the piece, lemons with an uneven thin skin should not be taken as it too thick and makes considerable part of weight of a fruit.

However the peel which is usually disregarded and not eaten is very useful from - for white a tasteless layer. This layer of a peel is called the albedo and painted external of which do a dried peel, - flavedo. The albedo contains the main reserve of vitamin C and bioflavonoids promoting digestion of vitamin C.

There are fruit and berries in which it is more vitamins, than in a lemon, but in a lemon they are protected by a thick peel and therefore remain much longer, than in other fruit.

In the cut lemon vitamin C quickly collapses from the increased or lowered temperatures, and at contact with sugar. Therefore to receive the maximum advantage from a lemon, fresh should use it.

Sometimes you will buy a lemon, and it bitter as cinchona. What`s the matter? To that there can be many reasons. Such smack, for example, can be shown if lemons processed antibiotics for the purpose of preservation in transit. Unripe lemons can appear Gorky also.

But the most frequent reason of bitterness, and not only a lemon, and all citrus, there can be an overcooling of fruits. The lemons damaged by cold can be determined by brown hollow points (pockmarks). If films of segments exfoliate from pulp, separate cages of pulp burst and on them white crystals are visible - it is strong indications of freezing.

It is possible to reduce bitterness of lemons a little, having drenched a peel with boiled water. After that lemons begin to smell especially intensively. By the way, if you intend to add lemons to drinks, dishes or pastries, it is necessary to remove grains and a thin skin, otherwise they will develop a bitter taste.

However tastes differ. Can to someone and it is pleasant bitter.