Lemon is one of the most widely used fruits in different parts of the world. Its peel and segments can be used for making juices, pies, and lemonade, while its flesh is used to prepare a variety of different dishes. Lemon has many medicinal and nutritional values that are beneficial for human consumption. These valuable characteristics of this citrus fruit make it one of the best-known and most widely used fruits in the world.
Lemon’s nutritional value is based on its three essential elements – citric acid, vitamin C, and pectin. Citric acid is the main component that gives this fruit its acidic taste and texture, which is why it is the main ingredient in lemons. Vitamin C, on the other hand, helps in the regeneration of cells and also plays a major role in regulating blood glucose level. And, finally, pectin is one of the major nutrients responsible for the body’s digestive system and helps make blood thick and whole.
Because of these three important components, lemon fruit is highly nutritious and good for health. The sweet taste and aroma of the rind make it one of the most popular fruits grown all over the world. Lemon trees usually grow in south and central Africa, India, Malaysia, and the Philippines. It is also grown in the Western Hemisphere in places such as Chile, Argentina, and California.
There are two common varieties of lemon fruit, the ordinary rind and the oblong rind. In the former, the skin of the fruit is white and thick like that of a grapefruit. The oblong rind is yellowish in color with a distinct smell of lemons. However, the finest quality of oblong rind is the one harvested from the young leaves while the tender and green flesh of the young mind is what we call the younger oblong. Even though both varieties have the same taste and are good for us, the younger oblong has more vitamin C per inch of flesh than the older rind.
The best way to preserve the quality of this fruit is to keep it in its own juices. You can also add it to marinades, garlic sauces, and honey. Other than these, it can also be added to apple juice, orange juice, raspberry juice, peach juice, kiwi fruit juices, and pomegranate juice. If you want to add some spice to it, try to grate it or rubbing it on meats or fish. Freshly grated lemon juice has a tangy taste and if you add fresh squeezed lemon juice on your salad, it is very refreshing and tasty.
Aside from its nutritional value, the juiciest part of the lemon variety is the stem end, which is very thick. Its heaviness accounts for the firmness of the rind. It is often likened to the stem end of cucumbers and this makes it a very good source of vitamin C for everyday consumption. As a side note, the lemon rind also has a tart flavor, almost like that of a grapefruit.