LEMONS

HISTORY:  The commercial lemon industry got its start during the California Gold Rush, when production was stepped up to help in the prevention of scurvy, a vitamin C deficiency disease.  Most of the U.S. crop is still grown in California.

NUTRITION:  Lemons are exceptionally high in vitamin C.  One medium lemon (2 inches) in diameter provides more than 100 percent (83 milligrams) of the RDA of vitamin C.  It also contains 157 milligrams of potassium and only 22 calories.  One tablespoon of fresh lemon juice only has 4 calories and no sodium.  This makes it an excellent seasoning when reducing salt in the diet.

SELECTION:  For the juiciest, sweetest lemons, select firm, thin-skinned fruit that's full colored and heavy for its size.  Eureka, the most common variety, are judged by skin texture and clearness of color, not size.  In fact, large lemons typically have thicker, less desirable skin, small to medium-size fruits that are thin skinned and heavy for their size are usually a better buy (they're juicier).

RIPENING AND STORAGE:  Citrus fruits are sold ripe and ready to eat.  They can be stored at cool room temperature (60 to 70 degrees) for up to 1 week, in the refrigerator for up to 2 weeks.

PREPARATION:  Use lemon juice to season beverages, salads, fish, poultry, and cooked vegetables.  To juice lemons, roll fruit on a firm surface to soften, then ream on a lemon juicer.  To grate lemon peel, rub colored part only against small holes in grater.  One lemon yields about 3 tablespoons juice.

COOKING METHODS:  Lemons are not used frequently in cooking.  They are used more frequently for their juice.

SERVING IDEAS:  Lemons are probably the most useful of all citrus fruits.  Though they're too tart for out-of-hand eating, their juice is used to flavor everything from fish to salads to fruit desserts.  It is a good substitute for salad dressings and sauces.

VARIETIES:  Of the two main lemon varieties Eureka is the common market type, the milder Meyer is a home garden lemon often grown as an ornamental and frequently sold at farmers' markets.

SEASON:  All year; prices are highest during the summer.

ORANGES

HISTORY:  The United States is blessed with the best sweet oranges in the world.  The first trees were planted in the mid-1700's at Spanish missions in both Florida and California.  Most of the U.S. supply still comes from these two states.  But due to differences in soil and climate, Florida and California oranges, even those of the same variety, vary in color, texture, and juiciness.

NUTRITION:  Oranges are one of the best fruit sources of Vitamin C.  One medium orange contains more than 100 percent of the RDA and 62 calories.

SELECTION:  For the sweetest, juiciest fruit choose an orange with firmness and full color.  A slightly pebbly skin texture is a hint to juicy fruit.

RIPENING AND STORAGE:  Oranges are sold ripe and ready to eat.  They can be stored at cool room temperature (60 to 70 degrees) for up to 1 week, in the refrigerator up to 2 weeks.

PREPARATION:  To peel for eating out of hand, wedge thumb between peel and flesh, pull off peel a piece at a time.  Break fruit into sections to eat.  To remove peel and white membrane, run a sharp knife between peel and flesh; peel fruit spiral fashion.  To juice, roll on a firm surface to soften; then ream on a lemon juicer.  To grate citrus peel, rub colored part only against small holes of grater.  One orange yields about 1/2 cup of juice.

COOKING METHODS:  Can be baked, grilled, poached or sauteed.  Often used sliced or sectioned.

SERVING IDEAS:  Good eaten by itself or put into a fruit salad.  Often juiced.  Add oranges to fruit, poultry, fish, smoked meat, or green salads.

VARIETIES:  California oranges, rated the finest eating of table oranges, tend to be thicker skinned and less juicy than Florida fruit.  Varieties include California Valencia and the seedless, easy-to-peel Navel.  The Florida Valencia is considered at maturity to be the finest juice orange.

SEASON:  All year with specific varieties as noted.  The Florida Valencia is in season from January through July.  California Valencia from May through December, Navel from November through June.

GRAPEFRUIT

HISTORY:  This sweet-tart giant of the citrus family has been grown in Florida since the 1800's, but it wasn't until the turn of the century that it was sent to other parts of the country.  Florida still produces 75 percent of the U.S. crop.  Grapefruit grown in the Indian River Valley - a strip of land along the eastern Gulf Coast - are considered prime-quality fruits.

NUTRITION:  Citrus fruits are exceptionally high in Vitamin C, a single serving of the fresh fruit or juice provides a full day's supply of this vitamin.  Citrus fruits are also relatively low in calories.

SELECTION:  The best grapefruit are smooth, thin skinned, and flat at both ends.  Avoid fruit with a pointed end or thick, deeply pored skin.

RIPENING AND STORAGE:  Grapefruit is sold ripe and ready to eat.  They can be stored at cool room temperature (60 to 70 degrees) for up to 1 week, in the refrigerator for up to 2 weeks.

PREPARATION:  To peel for eating out-of-hand, wedge thumb between peel and flesh, pull off peel a piece at a time.  Break fruit into sections to eat.  To remove peel and white membrane, run a sharp knife between peel and flesh, peel fruit spiral fashion.  To section peeled fruit for salads, run a sharp knife along sides of dividing membranes to core; twist knife at core to release sections. 

To eat grapefruit from shell, cut in half crosswise.  Using a curved knife, cut around each section; eat with a spoon.

To juice citrus, roll fruit on a firm surface to soften; then ream on a lemon juicer.  To grate citrus peel, rub colored part only against small holes of grater.

COOKING METHODS:  Often used sliced or sectioned.  They may be baked, grilled, poached or sauteed.

SERVING IDEAS:  Add grapefruit sections to fruit, poultry, fish, smoked meat, or green salads.

VARIETIES:  Just one variety, the virtually seedless Marsh accounts for all the golden flshed commerical grapefruit grown today.  Ruby Red and Star Ruby, grown primarily in Texas, are the leading varieties of pink grapefruit.  Pink grapefruit usually cost more than golden fleshed ones, but it's strictly a matter of eye appeal, flavor and juiciness are the same.

SEASON:  All year; peak January through June.

WE HOPE YOU HAVE ENJOYED LEARNING ABOUT ORANGES, LEMONS AND GRAPEFRUITS