Citrus limonia

Citrus limonia, also known as lemon or lime, is a species of small evergreen tree in the flowering plant family Rutaceae, native to Asia. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, with a pH of around 2.2, giving it a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

History

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in India, northern Burma, and China. In South Asia and Middle East, lemon was known for its therapeutic properties and was used as an antidote for various poisons.

Cultivation

Lemon trees can grow in most soils with good drainage. They are usually propagated from budding or grafting onto a suitable rootstock. The trees require adequate water, but like most citrus trees, they are not tolerant of water-logged conditions.

Uses

Lemon is used in culinary and non-culinary purposes throughout the world. The fruit is used for its juice, pulp and rind. The juice is used in a variety of dishes as a short-term preservative and to prevent discoloration of certain foods. Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks.

Health Benefits

Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients are low in content. Lemons contain numerous phytochemicals, including polyphenols, terpenes, and tannins. Lemon juice contains slightly more citric acid than lime juice (about 47 g/l), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.

See Also

• Citrus
• Lime (fruit)
• Lemonade
• Vitamin C