Lemon has the advantage of being easy to incorporate into one's regular diet. Consider using a squeeze of lemon in sauces, on fried vegetables after cooking, on fish, in fruit and vegetable juices, on fruit salads, and so on to reap its numerous health advantages. It is best not to boil the lemon in order to avoid a loss of vitamin C, which is particularly heat sensitive. Lemon is a citrus fruit that grows on the lemon tree, which is native to Asia and has been cultivated since the Middle Ages. A mature lemon weighs between 150 and 200g on average and has a thick dark yellow skin, which can be somewhat orange in some kinds. Lemons and limes with the best skin are thin and lustrous, never bumpy. The fruits should be substantial and hefty to hold. Fresh, dried, or frozen kaffir lime leaves (the lime tree of the Citrus hystrix species) may be obtained at oriental grocery stores. Dried leaves lose their scent rapidly and have less culinary appeal than fresh and frozen leaves. We occasionally come across the fruit of kaffir lime, a lime with rough skin. Preservation of lemons Fresh lemons may be stored at room temperature for 1 to 2 weeks, whereas limes can only be kept for a few days since they dry out faster. Lemons and limes will last longer if they are stored in a jar of water in the refrigerator or simply in a firmly closed container. If you have a lot of these fruits, press them and freeze the juice in an ice cube tray. Lemons and limes caramelized Split the limes or lemons in four lengthwise, keeping one end intact, and fill them with coarse salt (approximately 125 mL - 12 cup for 4 lemons), compress them tightly in a mason jar, and top with lemon (or lime) juice. Allow to macerate for about a week before refrigerating. Candied fruits will easily last 6 months, if not longer; dehydrated bark. They stay in a spice jar for a very long period when dried at room temperature. They will lose part of their taste when dried, but they will still add flavor to a meal. Due to the bitterness of the white portion, we can only dry the zest, which we will take using a vegetable peeler or a zester.