The lemon is a small, oval, bright-yellow citrus fruit that bulges at the blossom end. The flesh is tart and acidic and is not usually eaten out of hand. Lemons are available year-round, but production is slightly higher in the spring and summer.
Varieties
Lemons can be acid or sweet, but only acidic lemons are grown commercially. The two most common varieties of commercially grown lemons are the large Eureka, which has a pitted skin and few seeds, and the Lisbon, which is smaller and has a smooth skin and no seeds. Sweet lemon trees are used almost exclusively by home gardeners as ornamental plants.
Origin & botanical facts
Lemons originated in southeast Asia, between south China and India. They may have been grown in the Mediterranean region as early as the 1st or 2nd century, because they appear in Roman artwork of the period.
From there, they were brought to the rest of Europe about the time of the Crusades. Christopher Columbus brought lemon seeds to the Americas, and by the 17th century, lemons and other citrus fruits were well established in what is now Florida.
Throughout the 1800s, however, Florida lemon groves were repeatedly destroyed by frost. California lemon cultivation began during the Gold Rush to alleviate the shortages of fresh fruits and vegetables that led to scurvy, a disease caused by vitamin C deficiency.
Today, California is the primary source of lemons in the United States, and Arizona ranks second. Other countries with significant commercial lemon crops are Italy, Mexico, Spain, Brazil, Argentina, Iran, Turkey, India, and Egypt.
Lemon trees are tropical plants and can grow only in frost-free regions. They can be standard or dwarf size, and like other citrus trees, they have large, dark green, evergreen leaves and produce very fragrant white flowers. Although they bloom most abundantly in the spring, they also may flower at other times of the year, depending on the climate.
Only about 2 percent of the blossoms produce fruit, but that number still can bring a large harvest. Lemon and other citrus trees can live and continue to bear fruit for as long as 100 years.
Uses
When selecting lemons, choose those that are heavy for their size and bright yellow. Lemons can be kept up to 2 weeks in plastic bags in the refrigerator.
Although lemons are too tart and acidic to eat as fresh fruit, they are among the most versatile and widely used fruits. The juice and grated peel are used to flavor a wide variety of foods and beverages.
Spread on the surface of cut fruits (such as apples) and vegetables (such as potatoes), lemon juice prevents browning that results from oxidation. Frozen lemon juice, but not the processed type (labeled as “reconstituted”), is an acceptable substitute for fresh juice.
Nutrient composition
Lemons are high in vitamin C and fiber and contain bioflavonoids (antioxidants) that may help prevent cancer
