Lemons offer a distinctive flavor that can come across as both sweet and sour. Its acidity can help enhance other flavors in a dish while not coming across as lemony. Some chefs swear lemon can make foods of all types taste better whether they’re salty, sweet, or fatty.
🍋 Texture and Color
Red foods will stay red longer with the help of lemons. Sliced foods like apples, peaches, and avocados will turn brown much slower as they oxidize with the addition of lemon juice. The acidity from lemons can help prevent fruits and vegetable cell walls from breaking down, keeping them firm and crunchy in recipes.
🍋 Health Benefits
Lemons are high in vitamin C and antioxidants that can help strengthen immunity, aid in iron absorption, and reduce the development of certain chronic diseases. They also have anti-inflammatory and antimicrobial properties. On top of all that, lemons are a good source of the phytonutrients called flavonoids.
Lemons work in cooking and baking since both salt and natural sugars blend well with their citric acid. This combo can boost chemical reactions that may occur during the cooking/baking process. Lemons can even be used as a substitute for animal-based ingredients like eggs and buttermilk.