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Old 04-30-2014, 12:07 PM   #11
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O.K.---- I get the idea, sort of. Not to argue, because this may have nothing to do with my problem, but years ago on the estate we were care-taking there was a freeze predicted and the owners picked all the green (but fully grown) lemons from the smallish Eureka tree they had.

They brought them into their house more as decoration than anything else and they all turned yellow. I copped a few and did get some juice from them but admittedly not very much.
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Old 04-30-2014, 12:26 PM   #12
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Meyer lemons are often not available everywhere but I'm lucky enough to have a tree in my yard. When picked ripe they seem to give about four times the juice of a common Eureka lemon.
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Old 04-30-2014, 12:45 PM   #13
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Meyer lemons are often not available everywhere but I'm lucky enough to have a tree in my yard. When picked ripe they seem to give about four times the juice of a common Eureka lemon.
I love Meyer lemons too (used to have a tree/bush). But they aren't as acidic as a Eureka lemon. I don't think they travel well either, which is probably the reason you can't buy them at many stores.

They make great lemon juice----- and you don't have to add as much sugar in them.
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Old 04-30-2014, 01:27 PM   #14
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Originally Posted by cave76 View Post
O.K.---- I get the idea, sort of. Not to argue, because this may have nothing to do with my problem, but years ago on the estate we were care-taking there was a freeze predicted and the owners picked all the green (but fully grown) lemons from the smallish Eureka tree they had.

They brought them into their house more as decoration than anything else and they all turned yellow. I copped a few and did get some juice from them but admittedly not very much.
Changing color doesn't necessarily indicate ripening. In order to ripen, some, but not all, fruits or veggies need to still be connected to the plant in order to continue receiving nutrients from it.
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Old 04-30-2014, 01:28 PM   #15
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Changing color doesn't necessarily indicate ripening. In order to ripen, some, but not all, fruits or veggies need to still be connected to the plant in order to continue receiving nutrients from it.
Got it. There wasn't much juice from those lemons----- but they were free!
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Old 04-30-2014, 01:55 PM   #16
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One thing I do (if I'm too lazy to pull out the juicer) is after I cut the lime or lemon in half, I insert a fork into the center of the fruit and twist the fork as I squeeze the fruit. I use a narrow fork (was my mom's from an ancient set) but I think a regular dinner fork would work too.
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Old 05-01-2014, 09:28 AM   #17
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Originally Posted by cave76 View Post
I love Meyer lemons too (used to have a tree/bush). But they aren't as acidic as a Eureka lemon. I don't think they travel well either, which is probably the reason you can't buy them at many stores.

They make great lemon juice----- and you don't have to add as much sugar in them.
They travel fine...I got some shipped from CA from a friend!
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Old 05-01-2014, 10:21 AM   #18
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They travel fine...I got some shipped from CA from a friend!
I didn't make it clear---- I meant in large quantities for selling at large supermarkets and the delays that can happen with that.
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Old 05-01-2014, 12:58 PM   #19
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Moisture in all fruits is dependant on the moisture that the fruit body absorbs from the parent plant. In citrus, as with most fruit, there has to be a ballance to insure the best fruit quality. Too much water will dilute the fruit flavor, and in some fruits, and most berries, can damage the fruit. Too little water will create stunted growth, and a frier fruit.

One fruit is picked, there is no more water absorbed into the fruit. Ripening of fruits that do ripen after being picked, often makes the fruit juice more accessible. In most ripening processes, the fruit starches convert into sugar, which combines with the water, and produces a softer pulp. Think of the avocado. When underipe, it is hard, and has much less flavor. As it ripens, it develops a softer texture and more pronounced flavor. It does not get juicier. In fruits like plumbs, the inner meat, as the fruit becomes more ripe, begins to break down, releasing the natural juices contained withon the cell walls to float freely inside the skin. The fruit seems juicier, but still contains the same amount of water that it had wehn less ripe.

Your citrus will not get juicier if allowed to ripen. They will get sweeter, when ripened on the tree.

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Old 05-01-2014, 03:46 PM   #20
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What Steve said.

Also, after rolling the fruit, I pop them into the microwave for 10-20 seconds (10 for limes, 20 for lemons) the heating also helps release the juice.
I do it the other way 'round. I nuke and then roll. I'm sure my way is far better.
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