Lemon

This article is about the fruit. For other uses, see Lemon (disambiguation).

Lemon
Scientific classification
Kingdom:	Plantae
(unranked):	Angiosperms
(unranked):	Eudicots
(unranked):	Rosids
Order:	Sapindales
Family:	Rutaceae
Genus:	Citrus
Species:	C. × limon
Binomial name
Citrus × limon (L.) Burm.f.
Lemon and Lime output in 2005

The lemon is a small evergreen tree (Citrus × limon, often given as C. limon) originally native to Asia, and is also the name of 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. Because of the sour flavor, many lemon-flavored drinks and candies are available, including lemonade and lemon heads.

History

Two lemons, one whole and one sliced in half

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 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. 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

Citrus × limon flowers.

Pickled lemons, a Moroccan delicacy

The first real lemon cultivation in Europe began in Genoa in the middle of the fifteenth century. 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. In 1700s and late 1800s, lemons were increasingly planted in Florida and California when lemons began to be used in cooking and flavoring.

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

Etymology

Lemon : Its Origin is in 1350–1400; 1905–10. According to www.dictionary.com: Although we know neither where the lemon was first grown nor when it first came to Europe, we know from its name that it came to us from the Middle East because we can trace its etymological path. One of the earliest occurrences of our word is found in a Middle English customs document of 1420-1421. The Middle English word limon goes back to Old French limon, showing that yet another delicacy passed into England through France. The Old French word probably came from Italian limone, another step on the route that leads back to the Arabic word laymūn or līmūn, which comes from the Persian word līmūn.

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.

• 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.

• Villafranca

• Yen Ben

• Yuzu photo

Nutritional Value

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 Vitamins Quantity %DV† Thiamine (B1) 3% 0.040 mg Riboflavin (B2) 2% 0.020 mg Niacin (B3) 1% 0.100 mg Pantothenic acid (B5) 4% 0.190 mg Vitamin B6 5% 0.080 mg Folate (B9) 3% 11 μg Vitamin C 59% 53.0 mg Minerals Quantity %DV† Calcium 2% 26 mg Iron 3% 0.60 mg Magnesium 2% 8 mg Phosphorus 1% 16 mg Potassium 5% 138 mg Zinc 1% 0.06 mg †Percentages estimated using US recommendations for adults, except for potassium, which is estimated based on expert recommendation from the National Academies.

Culinary uses

Lemon marmalade on a slice of bread

Lemons are used to make lemonade, and as a garnish for drinks. Lemon zest has many uses. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. 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.

Fish are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.

Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Pickled lemons are a Moroccan delicacy. Numerous lemon liqueurs are made from lemon rind.

When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.

Non-culinary uses

A lemon orchard in the Galilee of Israel

Lemon in the process of ripening

• 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. 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.
• 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 - the traditional lemon oil used on the unsealed rosewood fingerboards of guitars and other stringed instruments is not made from lemons. It's a different product altogether, made from mineral oil and a solvent, usually naphtha, and got its name from its color and tart smell, and should not be confused with the corrosive oil of lemons.
• 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.
• 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.

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. 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

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'