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The lemon, like all citrus fruits, is actually the berry of its tree. The juiciest, tastiest lemons are small and either round or oval. They should be a rich yellow in color and have a thin, smooth-textured skin with a light shine. Too much green on the skin signals that the fruit is not yet ripe. When you pick up a good lemon, it should feel heavy for its size and yield just a little to the touch. Unlike many fruits and vegetables, the rind of the lemon holds just as much culinary importance as does the fruit. The zest, or the yellow portion of the rind without the white pith, holds tiny sacs of essential lemon oil, an extremely flavorful and fragrant oil that can be used in a great number of recipes. It is also used in commercial cleaners, toiletries and perfumes. The fruit, or pulp, of the lemon holds lemon juice, a fantastically useful juice for lemonade, marinade, marmalade, and so many other culinary delights. The juice actually enhances the flavor of many different foods, including fish, chicken and a myriad of vegetables. The acidity of lemon juice acts as a meat tenderizer for meat and poultry. |