I have an bearing abundant lemon tree that is not of the very sweet
Meyer sort. I will be making go-alongs to take to family Easter
dinner and I wanted to plan for a multi-fruit salad sort of dish, Is
there a brining method by which I may soak to sweeten lemon segments
so as to include them? Perhaps I could peel, slice and fry them in a
brown sugar glaze before cooling to include them? Any sweetening
advice or other ideas for for using just the lemons, or including them
in a fresh fruit asortment?
In appreciation, Picky