Cyprus Lemons,United States price supplier

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Lemons and Cyprus are synonymous. With the cultivation of this crop steeped into the Island's history

LemonsCyprus
Lemons and Cyprus are synonymous. With the cultivation of this crop steeped into the Island's history, Cyprus not only enjoys international renown for the quality of its lemons, but also boasts one of the highest consumption rates, and the thin skin and incredible juiciness of the Cyprus lemons make them the best friendof cooks the world over. Cyprus lemons are available October through February in the finest produce markets.

Tips for Cooking with Cyprus Lemons

Mix Cyprus lemon juice with vegetables when cooking as an alternative to salt.

Coat avocados and apples with Cyprus Lemon juice to avoid browning.

Fresh grated Cyprus Lemon peel will add aroma to baked apples and sauces.

Cyprus Lemon juice can be used in the kitchen to remove odors from hands as well as pots and pans.

Cyprus Lemons are fat-free, low sodium, low calorie and high vitamin C.

Fresh Cyprus Lemon and butter make a good basting sauce for barbecued fish steaks.

Cyprus Lemon juice will help white fish to retain its color while cooking. Potatoes, Cauliflower and turnips will also stay white if Cyprus Lemon juice is added to the cooking water.

The grated peel or zest of Cyprus Lemons can be frozen for off-season use.

Cyprus Lemon juice can replace vinegar in all seasonings.

Cyprus Lemons will remain fresh, if properly refrigerated for over two weeks.

Recipes featuring Cyprus Lemons
Saganaki Mediterranean Fried Cheese

1/3 lb Halloumi or Kasseri cheese

2 tablespoons butter

1 Cyprus Lemon juiced

1 loaf French bread

Cut cheese into bite-sized cubes. Melt butter in frying pan and then add cheese. Fry until crusty and chestnut colored. Squeeze Cyprus Lemon juice over cheese and serve with bread. (Serves 4 to 6)

Cyprus Lemon Granita

1 1/4 cups Cyprus Lemon juice

1 tablespoon grated Cyprus Lemon rind

1 cup sugar

2 cups water

Place the Cyprus Lemon juice , rind and sugar om a small saucepan and stir over low heat for 5 minutes, or until sugar is dissolved. Allow to cool.

Add 2 cups water to the lemon mixture and mix well. Pour into shallow 12" x 8" metal container and cool completely. Freeze for 30 minutes then scrape with a fork to distribute the crystals evenly. Return to freezer for 30 minutes.

Using a fork, scrape the Cyprus Lemon Gratina into fine crystals and return to the freeze for 1 hour before serving. Spoon into chilled glasses and serve immediately. (Serves 4-6)

Avgolemono Lemon Soup with Chicken

1 onion halved

2 cloves

1 carrot, cut into chunks

1 bay leaf

1 lb chicken fillets

1/3 cup orzo

3 eggs separated

3 tablespoons of Cyprus Lemon juice

2 tablespoons chopped fresh parsley

4 thin Cyprus Lemon slices to garnish

Stud the onions with the cloves and place in a large saucepan with 1.5 liters water. Add the carrot, bay leaf, and boil then reduce heat and simmer for 10 minutes, or until the chicken is cooked.
Strain the stock into a clean saucepan, reserving the chicken and discarding the vegetables. Add the orzo to the stock and bring to a boil. Reduce the heat and simmer for 15 minutes, or until the orzo is tender. Meanwhile, tear the chicken into shreds.
Whisk the egg whites in a clean dry bowl until stiff peaks form, then beat in the yolks. Slowly beat in the Cyprus Lemon juice. Gently stir in about five (5) ounces of the hot stock and beat thoroughly. Add the egg mixture to the stock and heat gently but do not let it boil (the eggs may scramble). Add the chicken and season to taste with salt and black pepper.
Set aside for 2-3 minutes to allow the flavors to develop, then sprinkle with parsley and garnish with Cyprus Lemon slices. (Serves 4)

Style: Fresh Product Type: citrus fruit Type: Lemon