41.   Squeeze the juice from the lemons over the ribs, catching the seeds with your fingers.

42.   Squeeze the juice into the water.

43.   Squeeze juice of half a lime over fish and melon.

44.   Squeeze lemon juice into a large bowl.

45.   Squeeze the juice from the remaining half of lime into the pan.

46.   Sprinkle capers and chives over salmon and fennel, squeeze lemon juice over the top, and drizzle with olive oil.

47.   Squeeze juice from lemon half over the top and mix well.

48.   Squeeze lime juice over all.

49.   Squeeze the juice from the remaining orange into the bowl as well.

50.   Take the zest off the whole fruit, then slice and squeeze the juice out.