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Food Science/Difference of lemon and lime

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Question
Hello sir. My question is very simple for you. I just want to know how do I spot a lemon because I don't want to end up buying a lime. It's said that lemons are yellow whereas lime is green. But even unripe lemons are green. So can you suggest me the points to keep in mind while buying a lemon. Also give me some ideas on how to preserve it for long without a refrigerator as we don't have one.

Answer
Hello there!
Thanks for your message.

In regards of a Lemon, stay with the yellow ones with no brown spots and firm to the touch of a hand.

For juice conservation you need a refrigerator and/or freezer and freeze it in ice cubes, then place them in freezer bags once frozen.

I am sorry to say that there is no proven domestic preservation at room temperature as it will ferment and spoil the juice.

I hope this information is somewhat helpful.

Cordially yours,

Chef Hemaro  

Food Science

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Chef Hemaro

Expertise

I can provide a vast knowledge in the Food Service Industry and restaurant ownership for 20 years. Diploma from Culinary Science ( Newbury College ) Boston, Massachusetts. I am able to show you many aspects of the Culinary field including Sanitation Standards Domestic and Industrial ( high volume ) operations as well as food handling and Catering Expert. I am a mentor of several new restaurant owners and help them in many ways, from cooking to business administration. I am also an expert in Fusion and Tropical Caribbean cuisine. Former Executive Chef certified by the National Sanitation Foundation of the United States. Feel free to drop me a line if you happen to have questions about everything related to the Culinary Arts. Thanks for visiting.

Experience

I can provide a vast knowledge in the Food Service Industry and restaurant ownership for 20 years. Diploma from Culinary Science ( Newbury College ) Boston, Massachusetts. I am able to show you many aspects of the Culinary field including Sanitation Standards Domestic and Industrial ( high volume ) operations as well as food handling and Catering Expert. I am a mentor of several new restaurant owners and help them in many ways, from cooking to business administration. I am also an expert in Fusion and Tropical Caribbean cuisine. Former Executive Chef certified by the National Sanitation Foundation of the United States. Feel free to drop me a line if you happen to have questions about everything related to the Culinary Arts. Thanks for visiting.

Education/Credentials
Newbury College Boston College Stonebridge College

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