Dried Lemons – Everything you need to know

By: Dried Lemon Filed Under: General Information Posted: December 9, 2012

Lemons dry very well and can be used in a wide range of ways. They can be added to recipes, powdered, made into candies, floated in drinks, etc. It is easy to dry lemons. First, you need to wash them well. Then, cut them into slices with a sharp knife. Dry them for two or more hours in a warm temperature until they are crisp. If the heat is too high, the slices will overdry and turn dark.

Dried lemons are used in Iranian and Persian Gulf cuisine, usually in tan or darker colors. Dried lemons are considered as lime, and can be used effectively in seafood and meat dishes. Before being added to a dish, they would first be crushed, peeled, or pierced, so that they become soft and edible after being cooked.

Lemons can be powdered, as found in some Arabic countries such as Bahrain and Kuwait. The powder has a fermented, bitter flavor due to being preserved. Most lemons in their natural state are astringent, acidic, tart and surprisingly refreshing.

The Lisbon and Eureka lemons are two examples of seedless sour lemons. The former has a softer skin while the latter generally has some texturized skin with little seeds. Along with these lemons, another very popular lemon in restaurants and supermarket is the Meyer lemon.

Lemons are cultivated in large scale in India and China. From there, they are dried, packaged, and shipped to other countries. It is noteworthy to mention that lemons have existed in these countries for over 2500 years, and they were only introduced to Northern Africa, Arabic countries, and Spain in the 11th century. Like other citric fruits, Christopher Columbus brought lemon to the Americas as early as 1493 during his second voyage, and it had been growing in Florida consistently since the 16th century.

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