LEMON
THE ORIGINS OF LEMON
From the rutaceae family, lemon (Citrus lemon) comes from the Himalayas and was brought back by Hebrews from Mesopotamia. After its diffusion in the Middle East by the Arabs, the Crusaders established it in Spain.
THE VARIETIES OF LEMONS
The varieties of lemons are limited.
There are primoflori, limoni, verdelli and bianchetti (for Interdonato from Italy only) which are classifications by production season.
Verna is Spain’s exclusivity. Tender, very juicy and almost seedless, it is intense yellow and late season.
The Eureka is the most widespread in the world except in the Mediterranean. Very juicy, acidic but fragrant, it is greenish-yellow and oblong.
Interdonato is not really a lemon but rather a hybrid of lemon and citron. Production comes mainly from Turkey and Italy.
HOW TO CHOOSE LEMON
The lemons must be firm to the touch and not show any stains.
HOW TO STORE AND COOK
LEMON
We keep the lemon well for a week in the refrigerator’s vegetable compartment. To extract as much juice as possible, roll it on the table with the flat of your hand and apply light pressure.
LEMON’S HEALTH PROPERTIES
Lemon is used in cooking to limit the oxidation of cut or grated fruits and vegetables, simply spray them. After chopping garlic, you can stop the smell from your hands by rinsing them with lemon juice before washing them.
In the kitchen, it is known to be an excellent flavour enhancer. Rich in vitamin C and phénols, the lemon constitutes a very interesting contribution in the daily diet. Let’s not forget its refreshing qualities in the summer drinks.
