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Jamaican Food Article. - Jamaican Lemons And Limes

Jamaican lemons are valued for their many uses in flavoring the food we eat, as a garnish, and for household purposes. Jamaican lemons should be firm and have a bright yellow color. Avoid soft, shriveled Jamaican lemons with spots. The best Jamaican lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium Jamaican lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.

You may store Jamaican lemons at room temperature for about two weeks. They will keep for up to six weeks in a plastic bag in the refrigerator. Use Jamaican lemons as quickly as possible after cutting. Wash apples well with soap and rinse with water. Prepare apple dishes just before serving to minimize browning (oxidation). Protect cut apples from oxidation by dipping them into a solution of one part citrus juice and three parts water.

There are two different types of Jamaican lemons acid and sweet. The most common acid varieties include Eurekas and Lisbons. The acidic type is grown commercially and the sweet types are grown mainly by home gardeners. The trees bloom continuously all year and can produce up to 500 or 600 Jamaican lemons a year.

Use Jamaican lemons in marinates, especially for chicken and fish. Sprinkle Jamaican lemon juice on top of your favorite steamed vegetables, seafood, and salads. Mix salad dressing with Jamaican lemon instead of vinegar. Fresh grated Jamaican lemon peels add that zest to baked goods, fruit salads, desserts, and sauces. Try replacing other fruits with Jamaican lemon in your next frozen sorbet. You might drink more water during the day if you add some Jamaican lemon juice to your water bottle, or a slice to a glass of water

Jamaican limes were originally grown on the Indian subcontinent and were popularized in Europe. Jamaican limes were established in the Caribbean by the sixteenth century. Today Jamaican limes are grown in all over the island. Select Jamaican limes that are glossy and light to deep green in color. Jamaican limes should have a thin, smooth skin and be heavy for their size. Small brown areas on the skin should not affect flavor, but large blemishes or soft spots indicate a damaged Jamaican lime. Ripe Jamaican limes are firm, but not hard. Avoid Jamaican limes that have a yellowish skin or are too small. A hard shriveled skin is a sign of dryness, as is a coarse thick skin. Jamaican limes are available year round in most supermarkets.

Jamaican limes may be stored at room temperature or in the refrigerator for up to 3 weeks. Jamaican limes store better in a plastic bag if placed in the refrigerator and those stored at room temperature will yield more juice. Take care to keep Jamaican limes out of direct sunlight as they will shrivel and become discolored. The majority of Jamaican limes are part of the Tahitian strain, believed to have originated in Tahiti. There are two common varieties of that strain: Persian and Bearss. The Persion is egg-shaped and contains seeds. The Bearss is smaller and seedless. Key Jamaican limes are smaller and rounder than the Tahitian strain and have a higher acid content. These Jamaican limes are mostly used in baking.

Wash well before using, even if you are only using the juice. Jamaican limes are usually eaten raw, but may be included in baked or grilled dishes. Many recipes call for fresh Jamaican lime juice. To juice by hand, roll the Jamaican lime on a firm surface before squeezing out the juice. Jamaican limes are also often used as garnish. Simply slice the Jamaican lime in half and slice into several sections. Jamaican limes or Jamaican lime juice are a great salt substitute and add a tangy flavor.

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