Ah, the lemon. Nothing says summer quite like the fresh, sweet-tart flavor of fresh lemonade. But the lovely lemon can be used in so much more than just the season’s favorite beverage. Used to enhance flavor in every culinary genre from baking and beverages to salads and seafood, the lemon is the most commonly used flavor enhancer after salt and pepper.!
The lemon has been beloved by many cultures for thousands of years, and the restaurant consultants and food & beverage consultants here at VSAG are no exception.
Said to be a flavor catalyst, lemons are known to interact with our taste buds so the flavors that follow are more pronounced. In short: the natural essence and bright aroma of lemon enhances the flavor of food.
Whether the dishes on your summer menu call for the traditional tartness of Eureka or Lisbon lemons, or the sweeter, almost orange-like flavor of the smaller Meyer lemon, using ripe lemons will brighten up your selections – not only to heighten the flavor of your food, but to also offer your guests healthy doses of vitamin C, folate, fiber and potassium.
So, go ahead … enhance the flavor of fish, poultry and salads with a squeeze of a lemon, create your own refreshing lemonade for guests to enjoy or use this perennial favorite in desserts like lemon bars, lemon sorbet or lemon meringue pie.
To get the most out of your lemon and infuse fragrant texture to virtually any dish, utilize the zest of the lemon as well. Grating the bright yellow skin and adding the zest to a dish such as vinaigrette not only brightens flavors and aromas, but adds a beautiful texture. Lastly, don’t forget to use fresh lemon juice at the bar for a sweet-tart enhancement to freshly made cocktails and beverages.
Take our word for it … lemons are summer’s simply natural, safest bet for livening up your menu options this season!