Taiwan Lemon slices

Season: Peak harvest from July to September

Origin: Taichung: Dongshi; Changhua: Ershui; Chiayi: Zhongpu; Kaohsiung: Qishan, Shanlin, Neimen; Pingtung: Yanpu, Gaoshu, Jiuru, Ligang, Changzhi, Zhukian, Neipu, Pingtung, Wan Dan, Chaozhou, Wanluan, Xinpi; Taitung: Taitung, Tai Ma Li

Characteristics: Rough-skinned with seeds, thick and coarse rind, oval-shaped. The rind has a strong aroma.

Specifications:

• Slices: (Wheel cut) Φ4050(±1)mm x D 34mm
• Chunks: (Quarter cut) 1/8

Selection Tips:

• Shine: Choose lemons with a glossy skin, as they are fresher and juicier; dull and matte lemons are older.
• Color: Opt for lemons that are green with yellow tinges. You can also check the lemon’s stem; green color indicates freshness.
• Texture: Lemons do have a kind of elasticity. Gently squeeze the lemon; a fresh lemon will be slightly soft and elastic. If it feels hard and dry, it’s not fresh.
• Weight: Compare two lemons of similar size by holding them; the heavier one will be juicier and fuller.
• Aroma: The stronger the aroma, the better the lemon. Lightly scrape the tip to smell the fragrance.

Recommendation: Buy small-mouth fruit frozen seeded lemons, so you can enjoy them whenever you want!

 At Room Temperature: If you store lemons in a well-ventilated, cool place, such as a fruit basket on your dining table, they can be kept for 5-7 days.

In the Refrigerator: For longer storage, once the lemons are dry, place them in a plastic bag, seal it, and store it in the refrigerator. This can keep the lemons fresh for 1-2 weeks.