Most fruit, whether organic or not, is coated in food-grade wax to keep the skin looking fresh and glossy. Because it's of food grade, of course, you can eat it without suffering ill effects. But do you want to? Various methods for dewaxing fruit exist, but the most common you'll probably find recommended is this:.
Other methods include placing fruit in the microwave on high for 10 seconds and then scrubbing, or using a commercial vegetable wash solution. As with washing fruit, you'll want to dewax fruit just before use , unless you make absolutely sure it's dry before storage. Zesting citrus properly entails removing the colored peel, while leaving the bitter pith behind on the fruit.
Although I must say, there are people around who like the bitter pith, and if you're among them, it won't harm you.
Again, there are a couple of different methods for zesting, depending on what you're hoping to do with the zest. If you want strips of peel, the easiest way is to simply take a vegetable peeler and carve swaths of peel from the citrus. Or you can open yourself up to scoffing by using a knife, like this guy did. If you need grated zest—if, for example, you're making limoncello —use a Microplane-style grater. Actively scan device characteristics for identification. To understand if you should rinse a lemon, you first have to understand what rinsing would actually accomplish.
Are you really washing off those pesticides and antibiotics? Fruit is washed at a processing plant between the field and the supermarket.
And the wax means that any trace amount of pesticide residue is not really getting washed off anyway — at least not by a few seconds of rinsing. However, Adaskaveg still is in favor of rinsing. The reason? At first blush, the idea of washing a lemon before it's used might seem redundant. After all, they're usually squeezed to release their juice, and the juice in turn is protected by the fruit's tough rind. In truth, as with other fruit, lemons are exposed to a wide range of agricultural pesticides, bacteria and plain old dirt as they progress from the tree to your supermarket.
Washing them carefully removes most of these contaminants, as well as the waxy coating that's applied to extend their shelf life. Wash your hands scrupulously before you start or don a fresh pair of disposable kitchen gloves. Otherwise, your own hands can introduce new bacteria to the lemons. Then rinse the lemons and limes under cool water. Verify that your refrigerator is set at the proper temperature and is cool enough.
Place the whole lemons and limes in a spot in the refrigerator where they will not be bumped or squished. Ideally, devote a drawer or compartment to lemons, limes and similar produce items. Use the lemons and limes in a timely fashion and while they are at the peak of freshness.
Do not store or use lemons and limes that look like they have begun to spoil, as evidenced by moldy-looking and soft areas on the fruit. Slice the washed and dried lemons and limes before refrigerating them, if you want to quickly reach into the refrigerator and grab a couple of slices later on. On a clean cutting board with a clean paring knife, cut the lemons and limes into even slices. Only cut up enough slices to last for a day. Otherwise, the slices will not be fresh when you are ready to use them.
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