7 easy kitchen tricks to keep lemons juicy for longer

Most people simply toss lemons into the vegetable tray, but they actually stay juicy longer when stored in a bowl or container filled with water inside the refrigerator.

The water prevents the lemons from drying out and helps them stay soft for weeks instead of becoming hard and shrivelled after a few days.

This is an old kitchen trick many people still don’t know. Rubbing a very thin layer of coconut oil on lemons helps lock in moisture and slows down drying.

It works especially well if you buy lemons in bulk during cheaper market days and want them to last longer.

Half-cut lemons dry out extremely fast in the fridge. Instead of leaving them open on a plate, wrap them tightly or place them face-down in a small airtight container.

This keeps the inside juicy and prevents the lemon from absorbing fridge smells.

Lemons spoil faster when stored next to certain fruits and vegetables that release gases as they ripen.

In many Indian kitchens, everything gets dumped into one basket together. Separating lemons from bananas, onions and tomatoes can quietly increase their shelf life.

If a lemon feels slightly hard, don’t throw it away immediately. Roll it firmly on the kitchen counter using your palm for a few seconds before cutting.

This loosens the juice inside and helps you squeeze out much more liquid, even from older lemons.

If lemons are getting too ripe, squeeze the juice and freeze it in ice cube trays instead of wasting them.

You can later use the cubes for lemonade, gravies, marinades or summer drinks without needing fresh lemons every time.

Many people assume softer lemons are juicier, but extremely soft lemons usually spoil faster.

When shopping at Indian sabzi mandis, choose lemons that feel firm, heavy and smooth-skinned. They usually stay fresh longer and contain more juice inside.