A squeeze of lemon is a true culinary delight—used in menu items like broiled fish, squeezed into a glass of iced tea or stirred into salad dressings, it can brighten up just about anything. But the not-so-humble lemon deserves a bigger role on menus. Its versatility and range means it’s perfect for enhancing more than just seafood dishes, beverages and condiments. But to fully appreciate lemons, it’s important to know a little bit more about them.
A convenient year-round supply
In the U.S., citrus is considered in-season during winter months. But when people think about lemons, things like lemonade on a hot day spring to mind. Thankfully, for those times, imported produce from Chile ensure restaurants and consumers have access to the lemons and other fruits they love. Situated on South America’s west coast, Chile is one of the largest quality fruit exporters in the world, and a counter-seasonal source for fresh fruit in the United States. The country’s ideal growing conditions, advanced agricultural practices, global food safety standards and first-rate handling protocols meet or exceed restaurants’ and other foodservice facilities’ commitment to serving quality produce. Chile’s exporting of fresh citrus, including lemons, oranges, clementines and mandarins, to the U.S. during the summer season leads to the fruits’ increased presence on menus, and allows chefs to get creative in the kitchen.
The lemon, reimagined
Lemons are a classic adornment for seafood and fish dishes, but restaurants wanting to branch out can look to trending usage ideas. For instance, according to MenuMonitor, juices featuring lemons are up 4.8% on restaurant menus year-over-year, and specialty salads with lemons have grown 1.7% in the same time frame.
One somewhat unexpected place where lemon usage is also growing is in chicken sandwiches and wraps—these menu items that feature lemons are up 6.4%. Lemon-marinated chicken, as well as lemon-infused spreads or sauces, like lemon-basil or lemon-herb aioli, spruce up a plain chicken sandwich in a snap.
Lemons are being used more in upscale cocktails and mocktails as well. Rather than just squeezing a wedge over a drink, restaurants and bars are using it as a primary or secondary ingredient alongside premium liqueurs, fresh herbs and produce and more. For instance, Craftsteak in Las Vegas offers a mocktail called the Phoenician Spritz, with pomegranate juice, lemon juice, mint and club soda.
Fresh formats
Lemon juice, slices and wedges aren’t the only way lemons can enliven a dish or drink. Zesting lemon into sugar creates lemon-scented sugar, which can be used in an array of baked goods and other applications. And preserved lemons add a distinct flair to a variety of dishes, but they’re especially great in Middle Eastern and Moroccan foods. At Firehook Bakery and Coffee House in Chantilly, Va., for instance, they’re a star player in the Roasted Veggie & Israeli Couscous dish, which features roasted cauliflower, broccoli, sweet potato, preserved lemon and green olive.
Other ways to prepare lemons that increase their appeal include grilling, smoking, charring and torching. For example, grilled lemons can be used to create a more subdued lemon flavor which is perfect for bright-flavored pasta sauces that don’t overpower other delicate flavors (like shrimp), while smoked lemons can take chicken dishes to the next level.
Lemons offer chefs a wealth of opportunities for creativity in the kitchen. Beyond the standard applications in condiments, drinks and seafood dishes, they’re increasingly being used in craft cocktails and mocktails and chicken sandwiches, to name a few. And with new, creative formats of lemons, their bright, sunny flavor can be added to more dishes than ever—a dream come true for lemon lovers everywhere.
This post is sponsored by Chilean Lemons