Lemon

Cultures and produces - Arboriculture

Arboriculture

Production

The lemon is the fruit of the lemon tree (Citrus limon), a small tree belonging to the Rutaceae family. It is native to Southeast Asia but is now cultivated in tropical and subtropical regions worldwide. Lemons are widely used for their juicy and acidic pulp, as well as their aromatic zest.

Description

Lemons are round or oval fruits, typically yellow when ripe. They have a thick, rough skin known as zest. Inside, they are divided into juicy segments called wedges. Each segment contains several small sacs filled with juice.

Uses

• Culinary: Lemon juice is valued for its acidic and refreshing taste in numerous dishes, beverages, sauces, desserts, and marinades. Lemon zest (the outer part of the peel) is also used to flavor various dishes.
• Beverages: Lemon juice is an essential ingredient in beverages like lemonade, cocktails, iced teas, and hot drinks.
• Jams and preserves: Lemons are used to prepare jams, jellies, and preserves due to their natural acidic content, which acts as a preservative.
• Household: Lemons are used as a natural cleaner because of their antibacterial and deodorizing properties. They are also used to remove stains and odors in the house.
• Traditional medicine: Lemons are sometimes used in home remedies to treat sore throats, coughs, and to boost the immune system due to their vitamin C content.

Nutrition

Lemons are a good source of vitamin C, an essential antioxidant for the immune system. They also contain dietary fiber, B vitamins, potassium, and other health-beneficial compounds.

Lemons are a versatile fruit that adds a unique flavor to many dishes and beverages, while providing nutritional benefits and practical uses in everyday life.