Healing substances in wild lemon, its useful and harmful properties. Contraindications to the use of fruit, simple recipes and interesting information. Note! When eating a fruit with sugar, and even more so after heat treatment, the benefits of wild lemon will not be so noticeable.
Harm and contraindications to the use of wild lemon
Since this fruit belongs to citrus fruits, you should not eat too much of it, especially since you do not need to do it on an empty stomach, in the morning - before that it is better to drink a little water or eat something. The best option is to add it to tea or other dishes. Children are also not recommended to give a large amount of lemon, as they are most susceptible to allergic reactions. Ideally, after consuming it, you should brush your teeth so that citric acid does not dissolve their enamel.
It should be noted such contraindications to wild lemon:
- Stomach and duodenal ulcer … With these diseases, the integrity of the mucous membrane is disrupted, it loses its elasticity and becomes covered with numerous large or small follicles. When the walls of these organs are irritated with fruit juice, their number only increases.
- Colitis and gastritis … Outside the stage of exacerbation, you can afford to add a slice of lemon to tea or to any dishes. But there is no way to eat it in its pure form, especially without sugar. This can lead to severe abdominal pain and even open bleeding.
- Cholecystitis … With such a disease, you cannot eat anything spicy, sweet and sour. Lemon is just one of the last fruits, loading an already sore gallbladder.
- Inflammation in the mouth … We are talking about angina, pharyngitis, tonsillitis, hypertrophy of the lingual and palatine tonsils, laryngitis, tracheitis, bronchitis. The mucous membrane of the mouth with such problems is covered with small sores and needs sparing food, while the acids contained in lemon will irritate it.
The essential oils in the fruit can lead to the appearance of numerous acne on the skin.
Wild Lemon Recipes
This ingredient is used as an additive to first and second courses. It can be added to soups, borscht, pilaf, potatoes, pasta. But most often the fruit is used for baking. It makes delicious pies, pastries, cookies. It is no less important as an element of decor on the table; it is used to decorate meat and fish dishes, cold snacks, salads. It is also actively added to sauces, syrups, marinades and various drinks. No less often candied fruits and jam are made from it. It is worth paying special attention to the following recipes:
- Limoncello … Wash the lemons (500 g) with warm water and peel them off. Put the removed peel in a thin layer in a clean 3 L glass jar and fill to the top with vodka (1 L). Then put it in the refrigerator for 2 days, after which dissolve sugar (500 g) in warm water (700 ml). Let this mixture stand for a day, then strain the liquid from the container with the peel and mix it with the sugar syrup. After that, pour the drink into the cans, roll them up and send them to the basement for 3 months.
- Pie … Chop up a biscuit (300 g), mix it with margarine (150 g) and sugar (2 tablespoons). Pound this mass until a homogeneous gruel, add egg white (3 pcs.), Zest of one lemon, condensed milk (200 ml) and whisk everything. Then put the mixture in a baking dish, pre-oiled with vegetable oil, and bake in the oven at 200 degrees for no more than 30 minutes. When the pie is ready, take it out, put it on a plate, cool it down, pour it over with your favorite jam and serve. By the way, it goes well with limoncello.
- Lemon roll … Combine homemade butter or heavy cream (3 tablespoons) with 150 ml of full-fat milk in an enamel saucepan. Bring the mixture to a boil and cook for 2-3 minutes over low heat. Then, when it cools down, add three eggs to it, add 150 g of sugar and beat the mixture with a mixer. After that, sift flour (2 cups) into a separate saucepan, mix it with baking powder (1 tablespoon) and grated zest of one lemon. Then combine all the ingredients, cover the bottom of the baking sheet with a baking sheet of paper, pour the dough on it without touching the sides of the mold, preheat the oven to 200 degrees and put it in it for 20 minutes. After this time, take out the cake, grease it with condensed milk and, without waiting for cooling, roll it up. Top the baked goods with your favorite jam.
- Candied fruit … Wash the lemons (1 kg), cut them into thin slices and cover with sugar (1.5 kg). Let them sit for no more than 20 minutes, or they will darken. After that, transfer them to a saucepan, cover with water (800 ml) and cook over low heat for about 4 hours, stirring occasionally. As a result, candied fruits should be soft, juicy and tasty.
- Barbecue Marinade … For 1 kg of meat, combine 5 cloves of garlic, onions divided into rings (500 g), salt to taste, 6 sliced lemons, dry red wine (30 ml) and a pinch of nutmeg.
Important! Juice drains from peeled lemon very quickly, so you need to prepare it for use immediately before preparation.
Interesting facts about wild lemon
Wild lemon tastes more bitter than regular lemon and its surface is too rough. Because of this, it is not very convenient to assemble it, you need to wear gloves on your hands. Harvesting takes place all year round, since in the tropics the tree bears fruit for all 12 months. It gives the first fruits 5-10 years after planting. In order for the plant to grow and give a good harvest, it needs warmth, too frequent rains and increased moisture can destroy it. Wild lemon is practically not exported from the countries where it grows. On the market, you can most often see its classic counterpart, ordinary lemon. This is due to the fact that it is more difficult to grow the former, since it is not very adapted to cultivation. By the way, in Spain this fruit is associated with unsuccessful love.
Wild lemon is used not only for culinary purposes, but also for decorative purposes. It is dried, after which various wreaths are made. For this, the fruit is washed, cut into circles, laid out on a baking sheet and left in the oven for a day at a minimum temperature. Turn the slices every 2-3 hours.
The fruit should be stored in the refrigerator; in room conditions, it quickly molds and becomes soft. At low temperatures, its shelf life is more than 2-3 months. After cleaning it, do not throw away the zest, which can be used to flavor rooms. Watch a video about wild lemon:
Recipes with wild lemon are very diverse, so this fruit can be safely called universal. It may not be as tasty as, for example, an apple or a pear, but it is extremely healthy. It is enough to eat 1-2 pieces a day to strengthen the immune system and protect yourself from various viral diseases.
