Frozen fruit bought from a store in probably my worst nightmare. No matter when I eat it, it still tastes like freezing and freezing. If you have no idea what I’m talking about when I say freezer taste – it’s that taste that goes into any food that’s left in a fridge or freezer too long – in other words, it tastes like refrigerator or freezer.
To avoid this, I started freezing my own fruits and vegetables. It’s super easy, and you can find some surprising health benefits (not to mention knowing that all of those veg I’ve frozen are from a garden that I know is organic).
Lemons, frozen, are probably the neatest thing there is. If you quarter them, take out the seeds (and save those seeds and plant them so you can have your own organic lemon trees growing inside) and freeze them, you have your own lemon ice cubes that go in it. water, lemonade, and even to cool down and add a new level of delight to your tea (I love it in green tea or orange pekoe).
But you can also freeze WHOLE LEMONS. Yes, whole lemons are actually pretty cool. You can grate the lemon (rind included) on just about anything. In your morning yogurt, in stir-fries, on ice cream, on salad and even in whiskey (or whiskey, whichever you like).
The great part of including lemon peel is that supposedly lemon peel contains most of the vitamins and minerals in lemon. Which means you are including more anti-cancer antioxidants than lemons contain. An added benefit is (clearly) that you can add skin to just about anything and know that you are not only chic, but also healthy.
Lemons have also been linked to other health benefits along with high amounts of vitamin C and are found to be a good source of folate.
You can also use lemon zest to clean wooden furniture.