How to treat a lemon for ticks? - briefly
Immerse the lemon in 70 % ethanol for several minutes, rinse thoroughly, dry, and then use the treated peel as a natural tick repellent.
How to treat a lemon for ticks? - in detail
Treating a lemon that has become infested with ticks requires a systematic approach to eliminate the parasites while preserving the fruit’s edibility, if desired.
First, isolate the affected lemon from other produce to prevent cross‑contamination. Inspect the surface carefully, using a magnifying lens if necessary, and manually remove any visible ticks with tweezers. Place the extracted specimens in a sealed container for disposal.
Next, cleanse the lemon with a solution that is both effective against arthropods and safe for food. Prepare a mixture of one part white vinegar to three parts water. Submerge the fruit for five minutes, gently agitating to allow the solution to reach crevices. Rinse thoroughly with running water to remove residual acidity.
If the lemon will be consumed raw, follow the vinegar wash with a brief dip in a diluted bleach solution (one teaspoon of unscented chlorine bleach per liter of water) for 30 seconds. This step kills any remaining eggs or larvae. Rinse again with potable water and dry with a clean cloth.
For lemons intended for culinary processing where residual chemicals are undesirable, replace the bleach dip with a hot‑water treatment: immerse the fruit in water heated to 70 °C (158 °F) for two minutes. The temperature is sufficient to destroy ticks and eggs without compromising the lemon’s flavor profile. After cooling, dry the fruit.
Finally, store the treated lemon in a sealed container in the refrigerator. Monitor for any signs of re‑infestation over the next several days. If ticks reappear, repeat the cleaning protocol or consider discarding the fruit to avoid health risks.