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Lemons, Eureka Fancy EACH
Eureka lemons have a pronounced blossom-end knob, called a mammilla, and a medium-thick white pith.
Store at room temperature for up to one week, or refrigerate to extend shelf life up to one mont
Eureka lemons may be used in wide range of applications, from sweet to savory. They can be made into marmalades or used in baked goods, such as lemon meringue pie, and their zest can be infused into oils. Both its zest and juice can be used in cocktails, syrups, marinades, and dressings. Pair with other citrus, poultry and seafood, tea, or fresh fruits and vegetables. Add juice or zest to soups, dips, mayonnaise and whipped cream. Cook whole lemon slices into marmalade or cook with eggs and butter into curd. Pack lemon slices in salt to preserve. Flavor cakes, breads or scones. Make scented sugar by rubbing lemon zest into sugared granules. Juice fresh lemons and combine with sugar and water to make lemonade, add to cocktails or freeze into granita. Mix with oil for a vinaigrette.
Eureka lemons are very high in vitamin C, which protects against various diseases and contributes to a strong immune system. Along with the antioxidant benefits of vitamin C, Golden Eureka lemons also contain phytochemical flavonoids giving it a greater antioxidant boost. They also contain good amounts of B-complex vitamins, like folate, as well as minerals like calcium, iron, copper, and potassium.