A SPLASH OF SUNSHINE

Enjoying seasonal lemons & limes

A staple in cuisine, lemons and limes are prized for their tart flavor and pleasing pops of color. These little citrus fruits pack a punch. Not only can they enhance food and beverages, but they have medicinal and practical purposes as well. 

Life with zest 
Limes are small, green and more tart than lemons, which are larger, oval-shaped and yellow. Nutritionally, they are almost identical. The most common types in grocery stores are Persian limes and Eureka lemons. Meyer lemons are smaller and have a sweeter taste. The peak season is between mid-December and April, so now is a good time to use lemons and limes at their highest freshness. 

Lemons are a good source of vitamin C. One peeled lemon provides about 53 mg of vitamin C, almost 60 percent of the reference daily intake (RDI). Limes are nearly half this amount. Research shows that eating fruits and vegetables rich in vitamin C reduces your risk of heart disease and stroke. 

The vitamin C in lemons and limes may help boost your immune system by increasing the production of white blood cells, and the antioxidants defend your cells against free radical damage. Additionally, the vitamin is necessary to make collagen, a protein that keeps your skin firm and strong. Along with this, the antioxidants may help combat age-related skin changes. Finally, foods high in vitamin C may help prevent iron deficiency anemia by improving iron absorption from plant-based foods. For a restorative use of the fruit during flu season, squeeze lemon or lime juice into hot water with a dash of honey for a sore throat remedy. This will break down the mucus while the honey soothes the throat. 

Easy peasy lemon squeezy 
The essential oils in lemons and limes are not only fragrant, but they have powerful antibacterial properties. A simple combination of lemons, vinegar, water and Castile soap can combat a variety of household messes. Fill a large jar with four lemon rinds sliced in half. Add 3 cups of white vinegar and infuse for at least 48 hours. Strain the lemons and pour the liquid into a spray bottle. Add 2 cups of water and 1 teaspoon liquid unscented Castile soap for an all-purpose non-toxic cleaning spray. 

Other tricks for using lemons with cleaning include brightening white washables by adding a splash of lemon juice to the wash cycle. For a homemade cleaning scrub, combine two parts salt with one part lemon juice. This abrasive scrub can remove rust and clean pots, cutting boards and even shower doors. 

When life gives you lemon seeds… 
While you can certainly start growing a lemon tree from seed, it will take anywhere from 7 to 15 years to produce fruit and can grow up to 10 to 20 feet tall. Citrus trees can only be planted outdoors in USDA hardiness zones 9 to 11. For our 7b zone, a dwarf lemon tree purchased from a local nursery is the right choice. It will need to be grown indoors with access to a south-facing sunny window. Once purchased, remove the tree from its original container and place it in a new one that is at least 2 inches wider in diameter. Apply a potting soil specifically formulated for citrus trees, as needed. Drainage holes are mandatory. These trees prefer moist soil, but they can easily be over watered, so do a quick finger check of the soil. Follow the directions to assess how often to fertilize. It will need to be repotted every 3 to 4 years in the spring. If properly cared for, you can expect fruit blooms in about a year. 

PUCKER-UP RECIPES

Classic Margaritas
A perfect drink for a warm, spring evening. 

• 2 ounces tequila 
• 2 ounces fresh lime juice 
• 1 ounce Cointreau 
• Splash of agave or orange juice 
• Salt for rim 

Combine tequila, lime juice, Cointreau and agave or orange juice. Garnish with a slice of lime and rim the glass with salt.

Easy Lemon Pudding 
A perfect dessert for spring holidays. Make it fancy with pretty stemmed glasses. 

• 2 cups heavy whipping cream 
• 2/3 cup granulated sugar 
• Finely grated zest of 1 lemon 
• 6 Tablespoons fresh lemon juice 
• 1 cup berries of your choice to garnish 

In a medium saucepan over medium heat, stir together the cream, sugar and lemon zest. Bring to a boil. Adjust the heat to a gentle boil, and cook, stirring often, for 5 minutes. Add the lemon juice and continue to simmer for 5 more minutes, stirring frequently. Take the pan off the heat, and let the cream cool for 5 minutes. Strain the mixture through a fine-mesh strainer into a 4-cup liquid measuring cup or other container for easy pouring. Pour into four 4-ounce ramekins or glasses. Refrigerate, uncovered, for 2-3 hours or until set. Add the garnish before serving. ✦