Author: Cyndie Story
Last saved by: michelle.armstrong
Company: Culinary Solution Centers, LLC

Fresh Fruit and Vegetable Program
Fruit Preparation Methods and Tips

Segment 13: Lemon and Lime
Chef Cyndie: Your school meals program may or may not be purchasing fresh lemons or limes.  The good news is both are widely grown in Florida, so they may be available from a local farmer.  Lemon and lime juice or the zest from the peel make great substitutes for salt. And let’s not forget the juice is used to prevent browning of apples, pears, and avocados.
Ripe lemons will be bright yellow with no green tinge, firm, plump, and heavy for their size.  Ripe limes will have a bright color, be smooth, and heavy for their size.
To get the maximum amount of juice out, rinse, then roll the lemon or lime on a tabletop using the palm of your hand.  Press down hard to release the juice inside.  Then cut in half.  If you don’t have a juicer, an easy way to squeeze without getting seeds in your bowl is to squeeze with the cut side of the fruit facing up.  Once you get the juice out, it can be frozen for use later.
To remove the zest, use a zester or fine grater.  Lemon or lime peel can add a real kick to your recipe.
To make lemon or lime slices using a sectionizer, simply place the slicer blade in the unit.  Place your fruit on its side.  The ends should be facing east and west or the walls, not the ceiling.  Using the handle, pull down to make lemon slices.  Wow, how easy was that?
Don’t be a sour puss; eat your fresh fruits and vegetables every day.