Never combine lemon with these foods: we explain what can happen

Lemon is a tangy citrus fruit that goes well with many foods. It is often added to sauces and various marinades for meat and fish. But this product can even spoil some dishes.

The FoodOboz editorial team will tell you what lemon should never be combined with. The reasons are quite good.

Milk and dairy products

Citric acid (from the fruit) causes milk and other dairy products to curdle, which changes their texture and flavor.This combination can cause heartburn and acidity.

Very spicy foods

Lemon enhances the pungency of foods due to its acidity. This makes the dish even more pungent and less pleasant to eat.

Red wine.

The acidity of lemon can spoil the taste and aroma of red wine and sauces based on it.

Seafood (soft fish)

Lemon can overpower the delicate flavor of milder fish such as abalone or flounder. For these types of fish, it is better to use milder citrus fruits such as lime or orange.

Sweet fruits

The sharp flavor of lemon can offset the natural sweetness of fruits such as melon or ripe strawberries. If you combine lemon with fruit, add a dash of honey to balance the flavors.

Buttermilk and yogurt

Lemon juice can also cause buttermilk and yogurt to curdle. If you use lemon with these foods, add it gradually.

Alkaline vegetables (spinach)

Citric acid causes alkaline vegetables, such as spinach, to darken, making them lose their bright color. Add lemon juice to these vegetables just before serving.

Aromatic spices (cloves, cardamom)

The strong citrus flavor of lemon can conflict with some aromatic spices, dulling their flavors. Use lemon carefully in dishes with such spices to avoid overpowering the flavor.