A easy rule in selecting citrus fruit is that they should feel firm and heavy for their size. Good color, shiny peel and a fresh appearance are also important. Avoid fruit that is misshapen or obviously damaged. Thinner-skinned fruits tend to be juicier than those with thicker skins.
Refrigerate limes and lemons up to three weeks. At room temperature and away from direct sunlight lemons and limes will last up to a week. When sliced they should be refrigerated immediately.
Fresh lemon and lime juice is used in the preparation of many beverages. They are used as flavoring for jellies, jams and marmalades. Slice of either fresh lemon or limes make attractive garnishes for meat and fish dishes. Their juices are a popular ingredient in salad dressings and seasonings in many meat and seafood dishes.
Fresh limejuice is a food source of vitamin C and is low in sodium and fat. Alime two inches in diameter has only 19 calories.
Lemons, like other citrus fruits, are of special value for vitamin C content. One medium lemon provides almost twice the recommended U.S. daily allowance for an adult. They are a low-carbohydrate fruit and can be used in low sodium diets. A tablespoon of fresh lemon juice is less than 4 calories. One medium lemon provides almost twice the recommended U.S. daily allowance for an adult.