This evening I tried different ways (taken from other cooking forums) of removing the wax coating from lemons.
- Pouring boiling water over
- In a bowl with (initially) boiling water for five minutes
- Scrubbing with warm water and dishwashing liquid
- Scrubbing with warm water and ascorbic acid
- Scrubbing with warm water and baking soda.
After each trial I rubbed the lemons with a tea cloth. The methods involving boiling water produced slightly tacky, but less glossy lemons. The other methods made no obvious difference. No method really impressed me, and in the end I couldn't say if one method was better than another.
Before I experiment further, I would like to find a more objective technique for judging the results.
Some methods left the lemons looking as glossy as they were to begin with. Other methods left the skin feeling slightly tacky. Neither of these outcomes seems right to me, although I'm hampered by the fact that I live in a country where you don't see many lemon trees. I'm not quite sure how an unwaxed lemon looks and feels.
Is there some way that I can unambiguously tell whether the wax coating applied to prolong the shelf life of a citrus fruit has been successfully removed?