Lemons

Merchandising

Most lemons are displayed in bulk. They should be of comparable size to avoid over handling by consumers in search of the largest fruit. However, offer consumers a choice by complementing bulk displays with bagged lemons. Displays of different sized lemons in two areas of the department can increase sales volume. Display ribbons of lemons amid green vegetables for eye appeal, suggesting use with salad and cooking vegetables. Lemons also make a nice tie-in with melons.

Lemons can be positioned with citrus, green peppers and apples or next to avocados and tomatoes along with guacamole mixes. Merchandise lemon-related gadgets near the display. Lemon faucets, juicers, peelers and graters can spur sales. Also cross-merchandise lemons with seafood department.

Themes: Cross-merchandising lemons with fish at the seafood counter is natural tie-in. Build a lemon boat for tartar sauce. Cut a lemon in half length-wise. Squeeze the juice and scrape shells clean with a spoon. Next, cut a thin slice off the bottom to prevent tipping, and fill with tartar sauce.

Lemon flavor is complementary to avocados and apples and it retards browning on those products when cut. Mix lemons with cooking vegetables since lemon juice is a taste alternative to salt in vegetable dishes.

Beverages are a strong tie-in for summer and around the holidays. Create a lemonade or tea stand display by including pitchers and bags of sugar.

Promotion

Offer consumers information on the various uses for lemons. Include tips for serving lemons with fish, salads or using for baking or cooking. Fresh grated lemon peel adds aroma to baked goods, fruit compotes, dessert and savory sauces.

Highlight other lesser-known uses for lemons. For example, the juice can remove odors from hands, pots and pans by rubbing with a cut lemon just before washing. Another tip to pass along to shoppers: Lemons can keep garbage disposals smelling good by periodically running used lemon shells through them.

Nutrition

In addition to providing grams and Daily Values, nutrient content descriptors can inform consumers if a nutrient level is considered high or low.

When using a nutrient content descriptor. Food and Drug Administration labeling laws state that the descriptor should be used as in this example: broccoli, a low-sodium food, or broccoli, low in sodium, etc. The statement low-sodium broccoli implies that the broccoli is different or specially prepared. Do not use that type of misleading statement. Nutrient content descriptors allowed for lemons include: fat-free, saturated fat-free, very low sodium, cholesterol free, low in calories and high in Vitamin C.

Food Service

Wash lemons before use. Foodservice operators can enhance a fish meal several ways: Fresh lemon and butter make a good basting sauce for barbecued fish steaks. When poaching fish, squeeze fresh lemon juice into the poaching liquid to season; it will help white fish retain its color. Serve tartar sauce in lemon boats.

Vegetables such as potatoes, cauliflower and turnips stay white while cooking when lemon juice is added to the cooking water. Substitute lemon juice for vinegar in all seasonings.