How to pick a ripe Lemon

How to pick

Look at the skin, and compare lemons within the same bin: among fruit of one kind, a finer-grained, smoother surface signals thinner pith and more room for juice inside, while a bumpy, coarse, or pebbled texture means thick pith — less juice per squeeze. Across kinds, rind texture is a variety trait and not a freshness one — Eureka lemons are naturally rougher and more ridged, Lisbon smoother — so it is not a reason to walk past a whole display. Then lift it: a juicy lemon feels surprisingly heavy for its size because it is mostly liquid. A light lemon with thick skin is mostly pith.

Red flags

• Feels light for its size — pith-heavy or dried out internally
• Soft, spongy spots on the surface — decay has started underneath
• Wrinkled or shrunken skin — moisture has been lost, juice content is low
• Dull brownish-yellow or gray patches — past peak, skin has begun breaking down

How to store

Store at room temperature for up to 1 week. For longer storage, keep in the produce drawer (the warmest part of the fridge) in a sealed bag for up to 4 weeks — standard fridge temps below 40°F (4°C) can cause pitting and early decay, so avoid the back of the fridge. Cut lemons should be wrapped tightly and used within 3–4 days. Juice can be frozen in ice-cube trays for up to 4 months.

More to pick

Lime Lychee Mandarin Mango