Lemon tree

Lemon Tree (Citrus limon) is a 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 origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Burma, and China. A genomic study of the lemon indicated it was a hybrid between bitter orange (sour orange) and citron.

Cultivation

Lemon trees thrive in a variety of soils, as long as they are well-drained. They prefer a pH between 5.5 and 6.5. The trees require full sunlight for adequate growth and are not tolerant of severe frosts.

Uses

Lemon trees produce fruit all year round. Each tree can produce between 500 and 600 pounds of lemons in a year. The fruit can be used for culinary purposes, it is a common ingredient in cooking and baking. The juice of the lemon can also be used for cleaning purposes.

Health Benefits

Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving (table). 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)
• Orange (fruit)