Cut citrus should always be refrigerated

[bluemingidiot]

“Cut citrus should always be refrigerated to prevent microbial overgrowth that could make you sick. One study that investigated the risk of foodborne illness from lemon and lime wedges commonly served with beverages at restaurants found that salmonella can survive on the flavedo (i.e., the zesty part of the peel) of lemons and limes for 24 hours at room temperature. Conversely, storing the wedges on ice or in the fridge decreased bacterial growth.”

[bluemingidiot]

A citrus fruit’s flavedo (that is, its peel or rind) clings to its albedo, albedo referring to the pith—the whitish, spongy inner part of the rind of a citrus fruit. (Latin albēdō means “whiteness, white color.”) While flavor may seem like a likely relation of flavedo, the two have distinct Latin sources: flavor traces back not to flāvēdō but to Latin flatus meaning “breath,” or “the act of blowing,” a word which we are obliged to inform you also gave us another (indirectly) food-related word: flatulent.