Lemon

The lemon is both a small evergreen tree (Citrus × limon, often given as C. limon) native to Asia, and the tree's ellipsoidal yellow fruit. The fruit is used for culinary and non-culinary 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 M) citric acid, which gives lemons a sour taste, and a pH of 2–3. Many lemon flavored drinks and foods are available, including lemonade and sherbet lemons. The distinctive sour taste of lemon juice makes it a key ingredient in many dishes across the world.

Contents 1 History 2 Growing lemons 3 Differences between orange and lemon 4 Varieties 5 Nutritional value 6 Culinary uses 7 Non culinary uses 8 Lemon alternatives 9 Production 10 References 11 External links

History

The exact origin of the lemon has remained a mystery, though it is widely presumed that lemons first grew in Southern 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 1st century CE, 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 CE 700. The lemon was first recorded in literature in a 10th 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 1000 and 1150.

In India, Lemon is used in day to day life for various purposes. It is used in all Indian traditional medicines mainly in Siddha Medicine and Ayurveda. It is one of the main ingredients in many of the Indian cuisines. Either lemon pickle or mango pickle is part of everyday lunch meal in Southern India. In Hindu Pooja, lemon takes a very important place.

The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th 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 the 18th and 19th centuries, when lemons were first used widely in cooking and flavoring, they were increasingly planted in Florida and California.^[3]

In 1747, James Lind's experiments on seamen suffering from scurvy involved adding vitamin C to their diets with lemon juice.^[4]

The etymological path of the word lemon suggests a Middle Eastern origin. One of the earliest occurrences of "lemon" appears 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.^[5]

It has been suggested that lemons, limes and sour orange are mutations of the citron. A recent study of the genetic origin of the lemon, however, reports that it is a hybrid between sour orange and citron.^[6]

Growing lemons

There are about 1600 sub species of lemon ^[7] and the tribe Citrae has 13 genera, most of which can be grafted or crossed with other species of citrus. Lemons, in common with other sweeter, slow growing varieties of citrus, often benefit from being grafted to more vigorous rootstocks.

Differences between orange and lemon

Various citruses do not fit the popular or botanical definition of oranges or lemons. For instance the kratta citrus of India has an orange leaf, an orange exterior, an orange pulp, yet its fruit is prominently mammillate (covered with rounded protuberances), and its flower is tinged purple. The acidless citrus, the mitha-nimboo, has a lemon-yellow exterior, a white pulp, and it is mammillate. Its leaves are like a lemon's, but its flowers are pure white. The jkamblri proper has orange-like leaves, the flowers are slightly tinged with purple, the pulp, varies from white to pale yellow, or orange, and the fruit is mammillate, and of two kinds externally, either of an orange colour, or of a lemon-yellow, and possibly also of a fawn colour. ^[8]

Varieties

• Bush lemon tree

This naturalised lemon grows wild in subtropical Australia. They are very hardy, and have a thick skin with a true lemon flavor; the zest is good for cooking. It grows to about 4m in a sunny position.

• Eureka^[9]

Because it grows year-round and abundantly, this is the common supermarket lemon.^[10]

• Femminello St. Teresa, or Sorrento ^[11]: Native to Italy, this fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello.
• Jhambiri C. jhambiri (Tan) The Rough lemon has a lemon yellow exterior and a very sour pulp. It is widely used as a rootstock in S. Asia ^[12]
• Lisbon^[13]

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

• Meyer^[14]

This is a cross between a lemon and possibly an orange or a mandarin, and 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. Meyer lemons have a much thinner rind, and often mature to a yellow-orange color. Meyer lemons are slightly more frost-tolerant than other lemons.

• Ponderosa^[15]

The tree is very hardy and can handle frosts; the fruit are thick-skinned and very large. Likely a citron-lemon hybrid.

• Variegated Pink^[16]

A varietal of the eureka or lisbon cultivars with variegated patterns in the foliage and the rinds of immature green fruit. Upon maturing to yellow, the variegated pattern recedes in the fruit rind. The flesh and juice are pink or pinkish-orange instead of yellow.

• Verna

A Spanish variety of unknown origin^[17]

• Villafranca^[18]
• Yen Ben

An Australasian cultivar^[19]

• Yuzu^[20]

Cultivated in Japan and Korea for centuries, yuzu have a flavor akin to a mixture of meyer lemon and white grapefruit. Yuzu is likely a wild hybrid between an ichang papeda and a sour mandarin, and is a close relative of sudachi and kaffir limes. Yuzu rival citranges and kumquats as the most cold-tolerant citrus.

Nutritional value

The average lemon contains approximately 3 tablespoons (50 mL) 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 (2%) 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 (64%) 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, soft drinks, cocktails, and marinades for both fish, where its acid neutralizes amines in fish by converting them into non-volatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked.

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 that 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 outer rind of the fruit, is used to add flavor to baked goods, puddings, rice and other dishes.
• Pickled lemons are a Moroccan delicacy.

Lemon leaves can be used to make a tea or preparing cooked meats and seafoods. For better taste older, dark-green leaves are suggested. The lemon tea also can serve a medicinal purpose. Lemon leaves are considered to be helpful as an anti-inflammatory agent and aid to digestion or in reducing fevers and cramps. The lemon leaf tea also acts as a cough medicine.

Non culinary uses

Aromatherapy, first aid and medicine

• In one of the most comprehensive scientific investigations done yet, researchers at The Ohio State University revealed lemon oil aroma used in aromatherapy does not influence the human immune system, but may enhance mood.^[21]
• The low pH of juice makes it antibacterial.

Commercial use

• Lemons were the primary commercial source of citric acid prior to the development of fermentation-based processes.
• A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers.

Household use

• The peel oil is used as a wood cleaner and polish, where the solvent property of d-limonene is employed to dissolve old wax, fingerprints, and grime.
• A halved lemon dipped in salt or baking powder can be used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning.
• As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it can remove stains from plastic food storage containers.^[22]

Insecticide

• The d-limonene in lemon oil is used as a nontoxic insecticide treatment. See orange oil.

Science education

• 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 lemon batteries can power a small digital watch.^[23] These experiments also work with other fruits and vegetables.
• Lemon juice is sometimes used as an acid in educational science experiments.

Lemon alternatives

Many plants are noted to taste or smell similar to lemons.

• Certain cultivars of basil
• Cymbopogon (lemon grass)
• Lemon balm, a hybrid Pelargonium x melissinum (scented "geranium")
• Lemongrass
• Lemon myrtle, recently, this Australian bush food has become a popular alternative to lemons.^[24] 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.
• Lemon thyme
• Lemon verbena
• Limes, another common sour citrus fruit, used similarly to lemons
• Certain cultivars of mint

Production

India tops the production list with about 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

Citrus Important species Citron Key lime Persian lime Mandarin orange Pomelo Important cultivars Bitter orange Clementine Grapefruit Lemon Lime Orange Rangpur Tangelo Tangerine Naartjie Other topics Citrus production List of citrus diseases Orangery Book:Citrus Category:Citrus