But that’s not the best way to store your citrus.

In the cold, the juices and the peel both dry up. It won’t happen in a day or two, but it can happen after three weeks.

Keep that lemon, lime or other citrus at room temperature for up to a week. If we haven’t used it by then (rare in our kitchen!), we quarter or halve the fruit and freeze the pieces in bags. Then, when we need some juice—whether for a quick cup of tea or a recipe—we microwave a frozen wedge for 10 seconds. The juice tastes fresh as new.

If we’ve used half a lemon, lime or orange, we’ll keep the other on the counter overnight. It will be just fine the next day.

Even after you cut a lemon, lime or orange,
keep it on the counter, not in the fridge.
Photo key limes courtesy Baldor Food.

There’s a related reason not to refrigerate citrus: There’s less juice when you squeeze or eat cold citrus.

Which brings us to more citrus tips:

• Purchase fruit that feels heavy for its size, with shiny skin. Lightweight citrus can be dry.
• Use citrus at room temperature. Before slicing a lemon, lime, orange or grapefruit, roll it around on the countertop, applying light pressure with your hand. This will release more juice from the cells.
• To get every last drop of juice, we use an electric juicer.
• To get the most juice, some people microwave the citrus for 15 or 20 seconds to break down the membranes (first prick the skin with a fork).
• If you only want a squirt, you may not have to slice a wedge from a whole lemon. Instead, pierce the rind with a cake tester, skewer or toothpick and squeeze.

Citrus is good for you: full of the antioxidant vitamin C. Don’t be a stranger to fresh citrus.