Lemons are great in drinks and drizzled over certain dishes – but they don’t always last very long. But experts believe the answer is in where you store them
If you walk into nearly any kitchen in Britain, there’s a strong likelihood you’ll find a lemon waiting to be used. They add that perfect zest to drinks and dinners, but the downside is they don’t last all that long.
Lemons don’t perish as fast as strawberries or berries, but without refrigeration, their life-span is limited to about a week. While they are not totally useless when they start to turn, as their citric properties make fantastic household cleaners, there’s a way to prolong them for consumption.
As shared by Masterclass, there are various ways to keep lemons fresh for a month. One of the most effective ways is to simply refrigerate them, but they need to be kept in an airtight container or a sealed plastic bag in the crisper drawer. It’s that simple and it just takes a couple of seconds.
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What not to do
While it is tempting to put them in a fruit bowl, this can accelerate the ripening process. As fruits ripen, particularly bananas and apples, they release ethylene gas. This spreads out with other fruits, which causes them to go off very quickly. When this happens, they aren’t much use in cooking or cleaning.
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According to Circular Online, the average UK household throws away 82 lemons a year. Interestingly, fruit is the number one food that is left to rot in the fridges or bowls.
Alternative storage options for lemons
If you don’t have space in your fridge, simply cut your lemons into wedges and wrap them in a zip-lock bag. Masterclass added: “You can refrigerate lemon halves and lemon slices in the fridge for five to seven days in an airtight container or a zip-top bag. You can also wrap the lemon wedges in plastic wrap to keep them from drying out.”
If you think your lemons could go to waste, then pop them in the freezer for up to four months.Before doing this, the lemon has to be washed thoroughly and patted down with a towel until it’s completely dry. Then, put them in a freezer-safe bag. To defrost, place them in a water bath or the microwave for a few minutes.
You can repeat the same process for sliced lemons, by cutting them into smaller pieces. Masterclass advises you remove the seeds and spread the pieces onto baking paper to “flash freeze” until they are rock hard.
“Transfer the lemon slices to a freezer bag and seal,” it adds. “Frozen lemons will keep for three to four months. You can use frozen lemons in cooking, baking, or as a garnish.”
