On Sun, 5 Apr 2009 11:50:10 -0700 (PDT), PickyJaz >
wrote:

>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

That is a good thought Picky, but I don't think it will work. The
minute the lemon is bit into it will be sour. Give it a try and see,
it's not like you have a lack of lemons to experiment with.

Fruit salads benefit from a bit of lemon squeezed over the fruit. If
you want to use the lemons, how about using a glass bowl for the fruit
salad, then line the bowl with very thinly sliced lemon rounds before
putting the fruit salad in.
You could also make lemon twists from the thin slices to top the salad
with.

If there will be kids at the Easter dinner, take whole lemons and cut
a deep X into the side. Stuff a peppermint candy inside and give to
the kids to suck on, that's usually a hit with the kids.

What ever you do have fun at the dinner.

koko
--

There is no love more sincere than the love of food
George Bernard Shaw
www.kokoscorner.typepad.com
updated 04/01