Overview
In season late winter: Lemons - Healthy Food Guide
Lemons are tangy, bright yellow citrus fruits prized for their juice and zest, packed with vitamin C and antioxidants, used to flavor drinks, baked goods, and savory dishes, and even for natural cleaning. While typically too acidic to eat whole, they add brightness to recipes, help prevent iron absorption issues, and are available year-round but peak in winter, with types like the sweeter, thin-skinned Meyer lemon being popular. 
Nutritional Benefits & Uses
Rich in Vitamin C: Boosts immune function and helps absorb iron from plant-based foods, potentially preventing anemia.
Antioxidants: Contains plant compounds that may benefit heart health and inflammation.
Flavor & Acidity: Adds zest to fish, salads, drinks (like lemonade), and baked goods.
Natural Cleaner: Its acidity makes it a good natural cleaning agent.
Hydration: Lemon water can encourage hydration. 
Types of Lemons
Meyer Lemon: A sweeter, less acidic hybrid with a floral taste and thin peel, ideal for zest and juice.
Eureka/Lisbon: Common supermarket lemons, tart and juicy.
Ponderosa: Large, thick-skinned, and often used for zest.
How to Use
Juice: For dressings, marinades, drinks, or deglazing pans.
Zest: Adds intense lemon flavor to baked goods and dishes.
Garnish: Slices or wedges for water, tea, or cocktails.
Freeze: Slice and freeze for easy additions to hot water or recipes. 
Selection & Storage
Choose: Firm, bright yellow lemons that feel heavy for their size, indicating more juice.
Avoid: Soft, spongy, or wrinkled lemons.
Store: Ripe lemons last longer in a loosely sealed bag in the refrigerator

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