Lemon Fruit

The Lemon (Citrus × limon) is a hybrid in cultivated wild plants. It is the common name for the reproductive tissue surrounding the seed of the angiosperm lemon tree. The fruit are used primarily for their juice, though the pulp and rind (zest) are also used, primarily in cooking and baking. Lemon juice is about 5% acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments.

A lemon tree can grow up to 10 meters (33 feet), but they are usually smaller. The branches are thorny, and form an open crown. The leaves are green, shiny and elliptical-acuminate. Flowers are white on the outside with a violet streaked interior and have a strong fragrance. The fruit grows underneath the flowers; as the flower petals fall away, a small green nub is left behind, which matures into the fruit. Lemon fruit are oval. When ripe, they have a bright yellow nose, a layer of pith underneath and a paler yellow segmented interior. Small seeds commonly known as 'floopies' are found within the fruit.

Both lemons and limes are regularly served as lemonade or limeade, its equivalent, or as a garnish for drinks such as iced tea or a soft drink, with a slice either inside or on the rim of the glass. A wedge of lemon is also often used to add flavor to water. The average lemon contains approximately 3 tablespoons of juice. Lemons warmed to room temperature before squeezing (in a microwave or by leaving on a counter) increases the amount of juice that can be extracted. Storing lemons at room temperature for long periods makes them more vulnerable to mold. Lemon juice is typically squeezed onto fish dishes; the acidic juice neutralizes the taste of amines in fish by converting them to nonvolatile ammonium salts. In addition, lemon juice is widely used, along with other ingredients, when marinating 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. Some people like to eat lemons as fruit; however, water should be consumed afterwards to wash the citric acid and sugar from the teeth, which might otherwise promote tooth decay and many other dental diseases. It can be used on its own or with oranges to make marmalade. Lemons also make a good short-term preservative, commonly used on sliced apples. This keeps the fruit crisp and white for about a day, preventing the unappetizing browning effect of oxidization. This helps to prolong the usage of the fruit.

Lemons and other citrus fruits contain amounts of different chemicals and are thought to have some health benefits. They contain a terpene called D-limonene which gives their characteristic lemon smell and taste. Lemons contain significant amounts of citric acid; this is why they have a low pH and a sour taste. They also contain Vitamin C (Ascorbic acid) which is essential to human health. 100 milliliters of lemon juice contains approximately 50 milligrams of Vitamin C (55% of the recommended daily value) and 5 grams of citric acid. Lemons can be processed to extract oils and essences.