A LEMON A DAY

Winter is peak harvest time for citrus trees. Meryn Wakelin wouldn’t waste a single lemon.

If I was stranded on an island and could have just one tree, it would unquestionably be a lemon tree. It would provide me with shade and be a lifesaver - not only for my health (lemons have been long valued for their nutritious and antioxidant properties), but also my taste buds.

Juicy, tart, intense and deliciously refreshing, the whole lemon is a culinary delight and a powerhouse to bring out the flavour of other foods. If you need to reduce your salt intake try substituting with a little lemon squeezed over food to lift and enhance flavour.

The citric acid in lemons aids digestion and pairing lemon juice with iron rich foods such as spinach helps to enhance absorption of iron. Lemon juice combined with fresh crushed garlic, extra virgin olive or avocado oil, salt and pepper is arguably the most refreshing salad dressing of all. It is one of the best marinades for tenderising meat and an essential accompaniment for fish. As a quick but major improvement to a midweek meal, try adding chopped fresh soft herbs, lemon zest and juice to cooked brown rice.

If you have never taken up the habit of starting each day with the juice of ½ a lemon squeezed into a mug of warm water, now is the time! It should be included in every preventative health plan, helping your body cleanse and detoxify, and stimulating the immune and digestive systems to work their very best for you.