Fresh Lemons for Delivery or Pickup

Originally brought to the Americas by Christopher Columbus, lemons are an essential part of American cooking. Lemons add a fresh, acidic pop to any recipe and lighten heavy dishes. In America, lemons are primarily grown in California, Arizona, and southern Florida. The main lemons you will see on the market today include:

The average lemon has 29 calories, three grams of fiber, one gram of protein, no fat, and can provide a significant dose of your daily vitamin C. The vitamin C in lemons also helps your body absorb iron more efficiently.

When choosing a Eureka, Lisbon, Pink, or Seedless lemon, look for bright yellow skin free of spots or cuts. Avoid lemons with a green hue. Pink lemons are ripe when the green stipe fades. Ripe lemons feel heavy for their size and are firm to the touch. Avoid soft or discolored lemons.

Keep your lemons at room temperature on the kitchen counter if planning to use them in a week or less. Room temperature lemons will produce the most juice. Lemons kept in the refrigerator crisper will last up to two weeks. Wrapping your lemons in plastic wrap or a freezer bag will prevent them from drying out, keeping them fresh for a month or more. Freeze lemon juice and zest in an ice cube tray for later use. Whole lemons do not freeze well.

Before use, check your lemons for spoilage. Spoiled lemons may be soft, mushy, or slimy. Other signs your lemons are spoiled include discolored skin and an unpleasant aroma. If a lemon has dried out, the skin will feel leathery and hard. A dry lemon may still be usable but won't produce as much juice as its fresh counterpart.