by Jason Ford
Ford on Food
I always find it funny to see a child try a lemon for the first time.
Their face puckers-up like they’re about to implode.
Lemons are an oval, bright yellow fruit and a member of the citrus family.
They are packed with vitamin C and are great for fighting off scurvy on those long voyages to distant lands.
In fact, in the early 1800’s the British Navy spiked their sailor’s rum rations with lemon or lime juice to prevent scurvy on long sea voyages.
The most common varieties available today (yes there is more than one) are Lisbon, Eureka and Meyer.
These varieties differ in skin thickness and texture, size, amount of seeds and juice.
Lemons are not often eaten alone but are generally used as an ingredient in other dishes.
The juice can be used like a dressing or as a replacement for vinegar.
Because of its high citric acid content, lemon juice is also used to stop fruits like apples, bananas and avocados from oxidizing and turning brown.
The waxy zest can also be used to flavour cakes and pastries, or candied and used as garnish.
This dressing is superb poured over warm barbecued vegetables like corn on the cob, zucchini, boiled sliced potatoes and large field mushrooms.
It could also be basted over grilled barramundi, whiting or red emperor; and it’s great in a mixed green salad.
It will also keep for weeks in the refrigerator.