One of the biggest aids to preparing fresh fruit and vegetables is fresh lemon. To prevent sliced apples, pears, peaches, endive and celery root from turning brown, dip or float them in water acidulated with lemon juice (about 1 tablespoon juice per 2 cups). Add lemon juice to tomatoes and other vegetables before canning to increase the food's acidity level.

And everyone knows a squeeze of lemon juice brightens the flavor of cooked and uncooked dishes, and a proper pinch of lemon zest makes just about any cobbler or fruit crisp taste better. So when bringing home fresh fruit and vegetables this summer, remember to grab a few lemons, too.

Lemon tips from The Food Lover's Tiptionary (Hearst; $15):

• To get the most juice from a lemon, allow the fruit to come to room temperature before squeezing.

• For just a few drops of lemon juice, poke a hole in the skin of the fruit with a toothpick and squeeze. To store the lemon, reinsert the toothpick, place in a plastic bag and refrigerate.

• To make homemade dried lemon peel, remove the zest (outer, yellow portion of peel) with a potato peeler. Place the peel in a single layer and allow to dry overnight, or in a 200 degree oven for about 20 minutes, stirring occasionally. Store dried peel in airtight container and use as flavoring.

Chuck Martin