Lemons and Limes

When to Buy/In Season:
All year. Best supplies October to May.

How to Select:
Well-shaped firm fruit that is spring-to-touch and heavy for it’s size. Discolored spots on the skin rarely affect eating quality. Varieties include seedless, with seeds, pink- or white-fleshed. Avoid fruit which is soft or discolored at the stem end.

Organic Issues:
Citrus crops are highly sprayed and chemically treated. Selecting organic lemons and limes is especially important if you are using the peel or zest, where most of the chemicals remain.

Pesticide Issues:
EWG 2009 Dirty Dozen, not listed

How to Store:
Fresh lemons and limes may be stored in the refrigerator for for several months.

Freezer

Canning

See our Basics of Canning Fruit at Home
Home Canned citrus fruits can be stored for up to 3 – 6 months; they may lose quality after that point. Commercially canned fruit can be stored up to 3 years.

Drying:
See our Basics of Drying Fruit at Home

Dried fruit may be stored 6 – 12 months at room temperature, or indefinetly in the freezer.

To dry lemon and lime peels, choose fresh fruit that is NOT labeled “color added”. Wash well to remove surface dirt and pesticides. Cut a thin layer of peel from fruit, avoiding the bitter, white pith. Dry at 135F until crisp.

Photo Source: Paul Denton Cocker

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