What is the secret to choosing a good lemon?
Most lemons sold in supermarkets are generally bright and uniform in color, although this does not necessarily indicate how juicy they are.
Jeff Powell owns a citrus farm in north-west Sydney where he harvests and sells lemons, oranges, tangerines and limes.
“It goes back to perception, people like their lemons to look pretty and yellow,” Jeff says.
“Generally, you would look for unmarked lemons that have no scales, or any type of fungus that grows on the skin, but that [doesn’t] make some difference in the quality of the fruit inside.
“As long as it’s ripe or semi-yellow lemons [are] just as good on the inside “.
So whether you have your own tree at home or enjoy the abundance of lemons in the supermarket, we have some tasty ways to make good use of these spicy fruits.
It’s lemon harvest season! Here are some ideas on what to cook with them. (Unsplash: Bruno-neurath-wilson) Serve this hot lemon pudding with a generous serving of cream. (ABC Everyday: Annika Kafcaloudis)
Aside from using lemons alongside some fresh fish and potatoes or to make a batch of homemade lemonade, Jeff says they’re also great for dessert, like this delicious lemon pudding from Julia Busuttil Nishimura that isn’t too sweet or too spicy.
Using minimal ingredients, this favorite is a good combination of curd-like sauce at the bottom and a lemon sponge at the top.
Serve with a drizzle of cream and it’s the perfect way to warm up on a cold winter night.
Want more food ideas and recipes? Join the conversation on the Facebook group ABC Everyday.
Lemon tofu is the highlight of Hetty’s Chinese Takeaway. (ABC Everyday: Hetty McKinnon / Luke Tribe. Provided by: Shirley Cai)
This Hetty McKinnon recipe is a vegetarian version of the popular lemon chicken dish you will find at your local Chinese restaurant and promises a crunchy bite and lots of sauce to serve with your rice.
The lemon sauce is spicy and shiny, but also sweet and spicy.
If you’re a fan of honeyed chicken (or fofu with honey), Hetty recommends adding a drizzle of honey to finish the dish.
Tray ovens are a one-pot meal, but in a tray (as the name implies). (ABC Everyday: Julia Busuttil Nishimura / Luke Tribe)
This tray oven by Julia Busuttil Nishimura is based on minimal effort with maximum results and is the perfect meal on weekdays to feed the family.
The lemon used in Julia’s simple herbal sauce works as the perfect ingredient to batter the chicken with the help of a little chopped parsley, garlic and olive oil that really bring this dish to life. .
And since it’s a baking tray, it means you’ll spend less time preparing or washing and more time relaxing!
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