Are your lemons spoiling? Master the art of citrus storage

The fruits that reach our tables require proper handling to maintain their freshness, taste, and nutritional value. Citrus fruits, especially lemons, are particularly sensitive and lose their properties quickly if not stored properly.

It's important to remember that each group of fruits has its specific needs – for example, apples and bananas produce ethylene, which accelerates the ripening of other fruits around them. Therefore, knowing where to store lemons is crucial to avoid their quick spoilage.

Storing fruits in appropriate conditions extends their shelf life and reduces food waste. Lemons are best stored in a cool, dry place, away from fruits that release large amounts of ethylene. But should they be kept in the refrigerator or on the kitchen counter?

The most common mistake made when storing lemons is keeping them together with fruits that emit ethylene, such as apples, bananas, or pears. Naturally produced by some fruits, this gas significantly accelerates ripening and leads to quicker spoilage and mould growth in the case of lemons. No matter how fresh the lemons you buy are, improper proximity can cause them to lose their properties quickly.

To avoid this problem, it's best to keep lemons separately, preferably in a dry place on the kitchen counter. Lemons left at room temperature stay fresh for about a week, making them ideal if you plan to use them quickly. If you have an excess, freezing is a great way to extend their shelf life. However, it’s best to freeze lemons in the form of juice or grated zest – this way, they are ready to use at any time, and you avoid the risk of spoilage.

It's also crucial to properly prepare lemons before storing them. After washing and thoroughly drying them, you can wrap them in kitchen paper, which will help absorb moisture and reduce the risk of mould development. Alternatively, storage in glass containers lined with paper is another way to maintain the freshness of the fruits.