Lemon.

A lemon is an oval yellow citrus fruit with a thick, fragrant skin and very sour juice. In Thai cooking the small green lime usually does the sour work, but a lemon tastes different. It's rounder and less sharp, with a smell that comes as much from the peel as from the juice. That makes it the fruit to reach for in baking, Western-style dressings and anything where you want the zest as well.

Lemons stop ripening once they're picked. A good one feels heavy and firm, with skin that gives a little when you press it.

Ways to use it

• Squeeze the juice over grilled fish, roast vegetables or a plate of sliced avocado.
• Whisk juice with oil, salt and a little mustard for a simple salad dressing.
• Grate the yellow outer peel into cake batter, cookie dough or a pot of rice.
• Drop a slice into hot water or iced tea.
• Toss cut apple or banana in diluted lemon juice so it browns more slowly.

Storing it

Whole lemons keep for a few days in a cool place, and longer in the fridge. Once cut, wrap the half and keep it in the fridge, cut side down. Rinse the skin well before grating or slicing it into a drink.

Where it comes from

Grown to certified organic standards. The certificate for each lot is shown when you trace your pack.

Every pack will carry a lot code. Enter it on the Trace your pack page and you will see the farms in that lot, the harvest date and the certificate.