Oval in shape, lemons are one of the most versatile fruits around, and contain a high level of Vitamin C. Lemons are in the peak of their season around May, June and August while limes are at their peak from May through October.
While most lemons are tart, acidic and astringent, they are also surprisingly refreshing. The two main types of sour lemons are the Eureka and the Lisbon. In addition to these sour lemons, there are also some varieties that are sweet in flavor.
Although the juicy yellow flesh is a little too sour to eat on its own, its citrus fragrance and tartness means it’s wonderful combined with all manner of ingredients and dishes, from the sweet to the savory. The bright yellow skin can be used as well, when zested. A kitchen essential.
One of the tricks to finding a good quality lemon is to find one that is rather thin-skinned since those with thicker peels will have less flesh and therefore be less juicy. Therefore, choose lemons that are heavy for their size and that feature peels that have a finely grained texture. They should be fully yellow in color as those that have green tinges will be more acidic due to the fact that they have not fully ripened. Signs of over mature fruit include wrinkling, soft or hard patches and dull coloring.
– contain unique flavonoid compounds that have antioxidant and anti-cancer properties.
– are an excellent source of vitamin C, one of the most important antioxidants in nature. Vitamin C is one of the main antioxidants found in food and the primary water-soluble antioxidant in the body.
– can be helpful for preventing the development and progression of atherosclerosis and diabetic heart disease.
– helpful for reducing some of the symptoms of osteoarthritis and rheumatoid arthritis.
– helps in conditions like colds, flu, and recurrent ear infections.