Harvesting Lemons
Harvesting lemons from a lemon tree is a straightforward process. Start by looking for fruit that appears slightly under-ripe – it should be yellow, not green. You can use a ladder or a long pole to reach higher branches, as well as pruning or cutting back excess foliage in order to let light and air reach the top of the lemon tree.
Next, carefully hold each lemon from its stem and give it a gentle twist in order to separate it from the branch. If the fruit does not come away easily, it typically means it is not yet quite ready for picking. When harvesting lemon fruits, it’s important to avoid bruising them, so handle them with care.
To ensure quality, pick fruits while they’re still on the stem. Palmitos are a special type of lemon that produce small, rounded, almost egg-shaped lemons, while some naval varieties can produce fruits up to five times the size of a regular lemon.
When harvesting lemons, take advantage of the fact that one lemon tree can produce up to 200 fruits per season. Don’t be afraid to pick multiple lemons at once, provided that you’re careful not to strain or damage the branch or fruit itself.
Finally, store your picked lemons as soon as possible. Wrap them loosely in newspaper and store them in an airing cupboard at temperatures between 10 and 15°C, as this will help to ripen the lemons naturally.
Identifying Lemon Varieties
There are many varieties of lemon tree, each with its own distinct look, flavour, and purpose. Knowing which type of lemon tree you’re harvesting is key to picking the best fruit and using it correctly. Five of the most common varieties are:
Lisbon/Femminello: These lemons generally have an oval shape and a thicker rind. They are juicy with a strong acidic flavour and are used most commonly for juice and zest.
Eureka: This variety of lemon tree produces similar fruits to the Femminello, although they tend to have a thinner rind and be more elongated in shape. Eureka lemons are more acidic and fragrant than Lisbon/Femminello lemons.
Yen Ben: The Yen Ben is known for its unique taste, as it is very sweet with a hint of bitterness. Yen Ben lemons are spherical or oval in shape and have a thin rind.
Lemonade: These lemons range in size and shape. They have a thin rind with an intense citrus aroma. Lemonade lemons are particularly juicy and are used most commonly to add flavor to drinks and foods.
Bearss/Tahiti: Bearss (or Tahiti) lemons are large and round, with a thin rind. They’re highly fragrant, juicy and sweet and are used mostly for making lemonade or lemon-based drinks.
Yield of a Lemon Tree
If well-cared for, a single lemon tree can produce up to 200 fruits each year. However, this depends on the variety and growth conditions. For example, lemon trees that are planted in a sheltered environment can yield over 500 fruits annually, while those planted in a cold, wet climate may not bear any fruit at all.
When it comes to maintaining a healthy lemon tree, make sure not to over-fertilise it. Too much fertilizer can reduce the yield, as it can cause the tree to produce an excessive number of leaves without actually bearing any fruit.
The yield of your tree will also depend on the season. For example, some varieties won’t start fruiting until winter fruits, while others will begin as early as summer. Knowing the right time to harvest can help ensure that you get the most out of your tree.
Finally, the age of your tree will also have a significant impact on its yield. Young trees will typically only yield a handful of lemons each season, but as it matures, the yield should increase.
Storing Lemons
Lemons should be stored as soon as possible after picking. If you’re going to consume them within a few days, you can store them in a bowl at room temperature. However, for longer-term storage, it is best to wrap them individually in newspaper, cardboard, or plastic and store them in a cool and dry place.
Make sure to keep the fruits separate, as this will help prevent them from getting damaged. Also, make sure the containers they are stored in are well-ventilated, as this will help keep the lemons fresh and prevent them from becoming moldy.
Try to avoid stacking the lemons too high, as this can cause them to become bruised. Refrigeration is also an option, especially if you want to extend the shelf-life of the lemons. Remember to check the lemons regularly, as they can deteriorate quickly.
For maximum shelf-life and highest quality, lemons should be stored at temperatures between 10 and 15°C. This will help to keep the fruit fresh and juicy, and will also help to prevent the growth of molds and bacteria.
Finally, don’t forget to consume your lemons as soon as possible to ensure that they are at their best. If you’re not able to use them immediately, you can freeze the juice or pulp and use it for later.
Preserving Lemons
Preserving lemons is a great way to retain the flavour and nutrients and to ensure that you get the most out of each and every fruit. There are several methods of preserving lemons, including pickling, dehydrating, and steaming.
Pickling involves submerging the lemon pieces in a brine solution. This can help preserve the lemon by removing the moisture content and preventing spoilage. For a quick pickling method, simply submerge the lemon in a mixture of water, lemon juice and salt.
Dehydrating lemons is also a great way to preserve them. This can be done by slicing the lemons thinly and drying them in an oven set to the lowest temperature or leaving them in the sun for a few days. This method helps retain vitamin C, as well as other minerals and flavonoids.
Steaming is a quick and easy method for preserving lemons. Place the halved lemons in a steamer basket and steam for 5-10 minutes. Allow them to cool before storing them in an air-tight container or plastic bag.
Finally, you can also preserve lemons by juicing them and freezing the juice in an ice cube tray. This way, you’ll always have fresh lemon juice whenever you need it.
Using Lemons
Lemons are incredibly versatile and can be used in a variety of ways. They are most commonly used for juicing and for adding a tart, acidic flavour to dishes. They can also be used to make marmalades, sauces, dressings, and desserts such as sorbet or ice cream.
Using lemon rinds is a great way to add a refreshing citrus flavour to dishes. Shredded rind can be used in cookies, cakes, and pies, while zested rind can be used to make sauces and dressings. Lemon zest is also a great way to season meats, fishes, and soups.
The juice of a lemon can also be used to tenderise and flavour meats. Simply squeeze some juice into your marinade and let the meat soak in it overnight. The acidity helps to break down the proteins in the meat, making it even more tender and flavourful.
The juice of lemons can also be used to add a bright, acidic flavour to drinks. Adding it to sparkling water or tea is a great way to make a refreshing beverage. It can also be used to make cocktails or used as a garnish for mocktails.
Finally, lemon juice can be used to brighten up salads, stir-frys, and marinades. It can also be used as a natural cleaning product, as its acidic properties can help cut through grease and grime. Just make sure to wear gloves when handling the lemons, as their acidity can irritate the skin.
