Yes, brown lemons are sometimes safe to eat, but it depends on why they are brown. The browning itself isn't the sole determinant of edibility.
Understanding Lemon Browning
Lemons can brown due to several factors:
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Natural Aging: As lemons mature and age, their internal flesh may brown slightly. This is often a natural process and doesn't necessarily mean the lemon is spoiled. The taste might be slightly altered, but the lemon is usually still safe for consumption.
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Bruising: A bruised lemon will often show brown discoloration around the damaged area. While the bruised part may be unappealing, the rest of the lemon is typically still usable.
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Spoilage: Brown discoloration caused by spoilage (due to factors such as improper storage or fungal growth) indicates the lemon should be discarded. This is especially true if the browning is accompanied by a foul odor or slimy texture. As stated in the reference material, “Fruits that are brown inside should be discarded as they are likely to have quite an unpleasant after-taste.”
How to Determine Edibility
Before consuming a brown lemon, carefully examine it:
- Smell: Does it have a fresh, citrusy scent, or does it smell off, musty, or sour?
- Texture: Is the flesh firm, or is it soft, mushy, or slimy?
- Appearance: Is the browning limited to a small area (possibly due to bruising), or is it widespread and accompanied by mold?
If the lemon smells unpleasant, has a strange texture, or shows signs of significant spoilage, discard it. If the browning is minor and seemingly due to age or minor bruising, it is likely safe to consume, though the taste may be slightly different.
