Autumn is peak season for lemons in Australia, a time when many a backyard tree is heavily laden with fruit – hang on, did we say fruit? The lemon is actually a modified berry, and it’s ideal for root-to-leaf eating – its skin can be grated and preserved, the berry’s fleshy segments can be juiced or eaten whole, and crushed leaves can flavour soups, stews and marinades.

The origin of lemons

Lemons’ origin story is murky, but experts recently identified the ancient Indian subcontinent as the birthplace of citrus species. The lemon is a hybrid between a citron (from India’s east Himalayas) and a sour orange (a cross between a mandarin and a pomelo), and Australia has the world’s highest number of native lemons, at seven or eight species, including finger lime.

Culinary tip: Citrus juices blend well, so add lemon to fresh OJ for tartness or combine mandarin and lemon juice for a sweeter tang.

Fridge v fruit bowl

Nothing says “domestic legend” like a bowl of lemons on the counter, but experts agree that lemons last far longer – at least two months longer – in the fridge. The contentious issue is how you should store them. In salted water? In a plastic or paper bag? Or in a sealed plastic tub? When we polled cooks, we were unable to find any willing to try the salted water method.

Culinary tip: Store lemons in a plastic or brown paper bag in the fridge for maximum shelf life, but if you intend to juice them, leave some at room temperature.

How to choose a juicy one

Pick ripe lemons for maximum juiciness by choosing fruits with smooth, dark yellow skin (the coarser the skin, the more immature the lemon). Feel the weight of the lemon in your hand – twist – and it should easily fall. To extract the most juice, bring fridge-cold lemons to room temperature and gently roll them on the bench to crush the vesicles, those tiny juice-filled sacs under the peel. Cut the lemon around its “waist” (horizontally) so that all of its segments are accessible for juicing.

Culinary tip: Excess juice can be frozen into ice cubes or sweetened and turned into lemon syrup.

Wax on, wax off

All citrus has a natural coating of wax, which is damaged when picked and handled. During this post-harvest phase, Australian lemons are treated with food-grade wax to prolong shelf life. Chefs recommend removing wax before eating by soaking lemons in boiling water for five minutes. Nigella Lawson’s simpler method is to place the lemons in a colander and pour boiling water over them.

Culinary tip: Brighten the flavour of desserts and savoury dishes by adding a little lemon zest, the grated outside skin of the fruit that doesn’t include the bitter white layer beneath. If you have an abundance, try preserving whole lemons in salt.

Lemons and vitamin C

Lemon is often the poster fruit for vitamin C, famed for healing the rotting gums of nutrient-deficient sailors. But in a “Who’s Who of Vitamin C”, lemon is outshone by Australian Kakadu plum, blackcurrant and broccoli. Australian health guidelines recommend adults aim for 45 milligrams a day. One whole lemon contains about 30 milligrams of vitamin C.

Culinary tip: The antioxidant properties of lemon juice prevent browning on food, including sliced apple and avocado.