It's worth knowing how to clean lemons and limes the right way.
Just a small amount of citrus zest brings flavor to any dish, so here’s a quick tip about how to clean lemons and limes. If you’re making a refreshing citrus punch for a party or delicious lemon cookies for a bake sale, the peel will make its way into your drink or dessert. So you might be wondering, should I take the wax off citrus fruits?
Wait—there’s wax on citrus?
Yes! Many fruits naturally produce wax. But after they’ve been picked and washed, the fruit’s natural coat comes off. Artificial wax is then sprayed onto fruit to keep the produce fresh and presentable for grocery stores.
But is the wax safe to eat?
Yes! The Food and Drug Administration has specific guidelines for what goes into waxes and artificial coatings. Plus, the coating is minimally applied, so you won’t eat too much of it. Even though oranges, lemons and limes aren’t part of the dirty dozen fruits and vegetables, you should still wash citrus—even if you aren’t going to use or eat any of the peel. You want to make sure that no bacteria gets into the fruit as you’re cutting it up.
How do you clean citrus?
Some people insist that you need to dewax your citrus, but the process is lengthy and unnecessary. To remove wax, you would need to pour boiling water over the fruit or use a vegetable brush to clean citrus under running water. You can usually skip that messy step.
Instead, just rinse your lemons and oranges under cool water before use. Then, dry them with a towel. It’s that easy!
Our state produces an abundance of lemons, and everyone is always looking for new ways to use them. This beautiful tart is my delicious solution to the excess-lemon problem! —Lois Kinneberg, Phoenix, Arizona
Our fun, simple chicken taco recipe is perfect for a relaxing dinner with friends. If we have any leftover filling, I toss it into a garden-fresh taco salad. —Tracy Gunter, Boise, Idaho
We eat grapefruit for breakfast and in winter fruit salads—why not for dessert? Here's a sweet-tart cake that's easy, delicious and one of a kind. Oh, and healthy, too! —Maiah Miller, Montclair, Vermont
A friend suggested I add a sprig of rosemary to lemonade. The herb makes the drink taste fresh and light, and it's a pretty garnish. —Dixie Graham, Rancho Cucamonga, California
I've liked the chicken and artichoke combo for a long time. Here's my own lemony twist. With all the praise it gets, this dinner is so much fun to serve. —Carly Giles, Hoquiam, Washington
Cheesecake from a slow cooker? It's true! I experimented a few times to turn this iconic dessert into a slow-cooker classic. Give it a try. You'll be amazed at the results! —Krista Lanphier, Milwaukee, Wisconsin
When it's chilly outside, I like to roast pork tenderloin with sweet potatoes, apples and an orange. The sweetness and spices make any evening cozy. —Danielle Boyles, Sparta, Wisconsin
Quince sweetens this marmalade as it simmers and fills the house with its distinctive autumn aroma. It’s great on toast or bagels for breakfast in the morning! Thanks to our Test Kitchen for the recipe.
After a big Christmas dinner, we love the cool refreshment of a frozen lemon pie. Limoncello brings a little sophistication to each smooth, creamy slice. —Jessie Grearson-Sapat, Falmouth, Maine
I've been making this lemony pasta for the family for years. It's both simple and indulgent enough to make it a go-to recipe. —Anne Miller, Glenfield, New York
This treat is the perfect balance between tart and sweet, and the almonds in the crust are just wonderful. This is one of my husband’s favorite desserts. Enjoy! —Charis O'Connell, Mohnton, Pennsylvania
Here in Louisiana, the good times roll when we broil fish and serve it with lots of lime juice, cilantro and butter. —Darlene Morris, Franklinton, Louisiana
Pair a slice of this moist lemon-blueberry cake with a scoop of vanilla ice cream. It's a staple at our family barbecues. —Rebecca Little, Park Ridge, Illinois
Light and luscious, this sponge cake is bursting with orange flavor. It’s the perfect dessert to serve after a filling meal, or with afternoon tea or coffee.—Faith Sommers, Bangor, California
You’ll think you woke up in the tropics when you dive into this French toast breakfast. There’s a bright, citrusy flavor and a wonderful blend of textures in every slice.—Carol Gillespie, Chambersburg, Pennsylvania
Here's a terrific recipe for your next weeknight dinner. Set out various toppings and garnishes so your family members can customize their own tostadas with the lime-kissed shredded pork. —Jan Valdez, Chicago, Illinois
Several different recipes inspired the combination of ingredients I use in these shakes, and I'm glad they did! They're so refreshing. —Carol Gillespie, Chambersburg, Pennsylvania
This simple skillet recipe makes it easy to cook turkey on a weeknight. The combination of sweet, spicy and smoky flavors from orange, peppers and molasses is amazing.—Darlene Morris, Franklinton, Louisiana
With just 31 calories and less than 1 tsp. sugar per serving, this is one light and refreshing summer dessert everyone can find room for! —Aysha Schurman, Ammon, Idaho
If you can find preserved lemons, try them instead of the plain lemons for an even more authentic flavor in this North African-inspired recipe. —David Feder, Buffalo Grove, Illinois
If you like the tang of citrus, you’ll love this lemon tart. The apricot preserves on top add a nice bit of sweetness. —Peggy Lunde, Costa Mesa, California
Tangerines and beets are colorful companions in this refreshing salad. The lettuce leaves make ideal cups to hold the ingredients, and the citrus balsamic dressing adds to the crisp goodness. —Karen Bowlden, Boise, Idaho
Our family absolutely loves broccoli, so I'm so happy there's finally a slaw mix in stores that uses broccoli stems. I like this slaw best after 20 minutes or so to allow the flavors to meld. —Donna Marie Ryan, Topsfield, Massachusetts
I love the sweet combination of vanilla and yogurt in the morning; it makes me feel as if I'm eating dessert for breakfast. —Marion McNeill, Mayfield Heights, Ohio
I like this Asian-inspired tuna because it's easy to prepare, delicious and healthy, too. It's a popular dish with my friends. —Diane Halferty, Corpus Christi, Texas
Two of my favorite ingredients, oranges and cashews, make a fantastic combination for a holiday bar—especially when you use fresh-squeezed orange juice in the glaze. —Anna Wood, Cullowhee, North Carolina
Bright, fresh veggie flavors, a splash of tart lime juice, the crunch of peanuts and a hint of heat make this healthy and beautiful shrimp stir-fry a real standout! —Taste of Home Test Kitchen
My mom immigrated from the Philippines, so we would often eat Filipino pancit, a well-known glass noodles dish. I took her version and added my own touches to make it easier and a little healthier. —Jasmin Baron, Livonia, New York
Grapefruit segments are treated to a slight caramelization in a hot skillet just before topping this colorful salad. It’s finished with a light honey mustard dressing, bacon and avocado. —Maria Davis, Flower Mound, Texas
Sophia Lo is a journalism student at Northwestern University. When she's not writing, editing or creating podcasts, Sophia can usually be found at a ramen or boba shop.