Lemon

The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia and the tree's oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% to 6% (approximately 0.3 Molar) citric acid, which gives lemons a sour taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Many lemon-flavored drinks and candies are available, including lemonade and lemonheads.

Contents 1 History 2 Varieties 3 Nutritional Value 4 Culinary uses 5 Non-culinary uses 6 Lemon alternatives 7 Production 8 References 9 External links

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.^[1][2] In South and South East Asia, it was known for its antiseptic properties and it was used as an antidote for various poisons. Lemons entered Europe (near southern Italy) no later than the first century AD, during the time of Ancient Rome. However, they were not widely cultivated. It was later introduced to Persia and then to Iraq and Egypt around AD 700. The lemon was first recorded in literature in a tenth century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens.^[1][2] It was distributed widely throughout the Arab world and the Mediterranean region between AD 1000 and AD 1150. The genetic origin of the lemon, however, was reported to be hybrid between sour orange and citron ^[3]

The first real lemon cultivation in Europe began in Genoa in the middle of the fifteenth century.^[2] It was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola along his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as ornament and medicine.^[2] In 1700s and late 1800s, lemons were increasingly planted in Florida and California when lemons began to be used in cooking and flavoring.^[4]

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding Vitamin C to their diets through lemon juice.^[5]

The etymological path of the word lemon suggests Middle Eastern origin. One of the earliest occurrences of lemon is found in a Middle English customs document of 1420–1421, which draws from the Old French limon, thence the Italian limone, from the Arabic laymūn or līmūn, from the Persian līmūn.^[6]

Varieties

• Bush Lemon Tree

Naturalized lemon grown wild in subtropical Australia. They are very hardy, have a thick skin with a true lemon flavour. Grows to about 4m in a sunny position. The skin makes a good zest for cooking.

• Eureka photo

Because this grows year-round and abundantly, this is the common supermarket lemon.^[7]

• Lisbon photo

A good quality bitter lemon with high juice and acid levels. The fruits of Eureka and Lisbon are very similar. Vigorous and productive, trees are very thorny particularly when young.

• Meyer photo

Is a cross between a lemon and possibly an orange or a mandarin, was named for Frank N. Meyer who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis.

• Ponderosa photo

Is a thick skinned, very hardy and can handle frosts. Very large fruit.

• Variegated Pink photo

• Verna

A Spanish variety of unknown origin.^[8]

• Villafranca^[9]

• Yen Ben

An Australasian cultivar.^[10]

• Yuzu photo

Nutritional Value

The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Lemon, raw, without peel Nutritional value per 100 g (3.5 oz) Energy 121 kJ (29 kcal) Carbohydrates 9.32 g Sugars 2.50 g Dietary fiber 2.8 g Fat 0.30 g Protein 1.10 g Thiamine (Vit. B1) 0.040 mg (3%) Riboflavin (Vit. B2) 0.020 mg (1%) Niacin (Vit. B3) 0.100 mg (1%) Pantothenic acid (B5) 0.190 mg (4%) Vitamin B6 0.080 mg (6%) Folate (Vit. B9) 11 μg (3%) Vitamin C 53.0 mg (88%) Calcium 26 mg (3%) Iron 0.60 mg (5%) Magnesium 8 mg (2%) Phosphorus 16 mg (2%) Potassium 138 mg (3%) Zinc 0.06 mg (1%) Percentages are relative to US recommendations for adults. Source: USDA Nutrient database

Culinary uses

Lemon juice, rind, and zest are used in a wide variety of culinary applications:

• Lemon juice is used to make lemonade, in soft drinks, and as a marinade for both fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers tenderizing the meat.

Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, where its acid denatures the enzymes which cause browning and degradation. Lemon juice and rind are used to make marmalade and lemon liqueur.

• Lemon slices and lemon rind are used a garnish for both food and drinks.

• Lemon zest, the grated rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.

• Pickled lemons are a Moroccan delicacy.

Non-culinary uses

• Citric acid - Lemons were the primary commercial source of this substance prior to the development of fermentation-based processes.
• Lemon battery - A popular science experiment in schools involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although very low power, several lemons used in this way can power a small digital watch.^[11] These experiments also work with other fruits and vegetables.
• Sanitary kitchen deodorizer - deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, lemon juice can remove stains from plastic food storage containers.^[12]
• Insecticide - The d-limonene in lemon oil is used as a non-toxic insecticide treatment. See orange oil.
• Antibacterial uses because it has a low pH
• Wood treatment - lemon oil is used in both wood cleaner and polish, where the solvent property of d-limonene is employed to dissolve old wax, fingerprints, and grime.
• A halved lemon is used as a finger moistener for those counting large amounts of bills such as tellers and cashiers.
• Aromatherapy - In one of the most comprehensive scientific investigations done yet, researchers at The Ohio State University reveal that lemon oil aroma does not influence the human immune system but may enhance mood.^[13]
• A halved lemon dipped in salt or baking powder can be used to brighten copper cookware. The acid cuts through the tarnish and the abrasives assist the cleaning.
• Lemon juice may also be used to lighten hair color.^[14]

Lemon alternatives

Several other plants have a similar taste to lemons. In recent times, the Australian bush food lemon myrtle has become a popular alternative to lemons.^[15] The crushed and dried leaves and edible essential oils have a strong, sweet lemon taste but contain no citric acid. Lemon myrtle is popular in foods that curdle with lemon juice, such as cheesecake and ice cream. Limes are often used instead of lemons.

Many other plants are noted to have a lemon-like taste or scent. Among them are Cymbopogon (lemon grass), lemon balm, lemon thyme, lemon verbena, scented geraniums, certain cultivars of basil, and certain cultivars of mint.

Production

India tops the production list with ~16% of the world's overall lemon and lime output followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%).

Top Ten Lemons and Limes Producers — 2007
Country	Production (Tonnes)
India	2,060,000F
Mexico	1,880,000F
Argentina	1,260,000F
Brazil	1,060,000F
Spain	880,000F
People's Republic of China	745,100F
United States	722,000
Turkey	706,652
Iran	615,000F
Italy	546,584
World	13,032,388F
No symbol = official figure, F = FAO estimate, A = Aggregate(may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

References

External links

• (Purdue University) Morton, Julia F. 1987. "Lemon". pp. 160–168, in Fruits of warm climates. (Julia F. Morton, Miami)
• PlantFiles: Citrus x meyeri 'Meyer'
• When LIFE Hands You Lemons - slideshow by Life magazine

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