On Sun 05 Apr 2009 01:49:25p, koko told us...

> 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
> --

You might be able to candy thick slices of the lemons, where the sugar will
penetrate the flesh. These could be added just before serving. Some
marmalades contain a good bit of the lemon flesh and are quite sweet.

--
Wayne Boatwright

"One man's meat is another man's poison"
- Oswald Dykes, English writer, 1709.