What is the teaching in choosing lemons—I know the obvious of picking heavy weight lemons, avoiding a dried-out looking lemon with significant pitting.
I was reading that one must choose thin-skinned lemons but how would u know that without cutting the fruit?
Any other recommendations for getting lemons with a bright, lemony, flavor without so much bitterness?
Best Answer
For thin-skinned, you can try pressing the lemon, they are thin-skinned if you can kinda feel the lemon flesh. While if it is thick-skinned it will be very hard to press. (i mean press in a way not to destroy the lemon).
Generally, the deeper the yellow color, the less sour the lemon is, as it is riper. So if there is any pale yellow or green, then it is not ripe enough. All citrus fruits are green while they are still growing on the tree. As lemons ripe, they lose their green color because the chlorophyll pigment is replaced with a chemical called anthocyanin.