Use the lemon pulp too because of a more profound citrus flavour.
If you were to scour old recipe books and the constant deluge from the internet for slow food, made fast, like I do you would be astounded by the number of recipes that include lemon juice. From time immemorial citrus has been a choice food, and limes and lemons probably top the pops.
If you are reader and love food, then The Land Where Lemons Grow will enthral you; just found it as an eBook for R129 on Takealot. It’s a profoundly interesting journey through Italy describing the origins of this amazing fruit.
You will probably know that British sailors were called Limeys because it was a very smart Scottish ship’s doctor, James Lind, who worked out that limes and lemons contained an unknown substance that prevented the scurvy that killed at least two million sailors. Whilst frank scurvy is not common today, early symptoms are feeling tired all the time, weakness and painful limbs; does any of that sound familiar?
It was eventually discovered that a molecule that was named vitamin C was the active ingredient; it is absolutely essential to synthesise collagen, the fundamental building blocks of all cells, as it is necessary for protein metabolism. It also has many other important functions in the body including balancing the immune system, relevant to all of us in these Covid-19 times.
Limes are harder and so keep longer but both are excellent trees to have in any garden.
But back to those recipes; what I find quite strange is that not once in all my reading have I found anything about using the lemon pulp; it’s all about the juice. But more than half of the goodies are to be found in the pulp. When you squeeze citrus, using a strainer, you lose a huge amount of the nutrients that would otherwise go to the garbage.
Lemon and lime pulp should not go to the garbage! It should go to your stomach rather. So either squeeze the fruit without a strainer, skimming off the pips, or peel it and cut up the whole fruit for your recipes. Interestingly the juice from a squeezer contains even more vitamin C as it is found in the pith too.
And don’t throw away the skin. Lemon zest adds so much flavour to your recipes and is a rich source of an amazing phytochemical called limonin. Google it. It gives lemons and limes their sour taste; tragically plant breeders are trying to develop varieties that have less of the substance. Why is it that we humans are so obsessed with sweetness? This virus is targeting people with raised blood sugar.
Avoid preserved lemon juice; it tastes simply awful because of all the chemicals used to give it a longer life. If you don’t have have them in the garden, start planning to plant a lemon and a lime sapling this winter. They add so much zest to the taste of your food and really do strengthen your immune system. Scientists are busy trying to work out why the coronavirus hardly touches some folk, but kills many others. It’s all about the health of your immune system.
Many of the lemons and limes from our garden go into our homemade hummus; more about that next week. You can sign up for newsletters on any page at Bernard-Preston.com promoting the concept of a Cyan Zone; caring for both your family and the health of the planet.
Use the lemon pulp too because that is where at least half of the nutrients are to be found.
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