Lemon

The lemon is the fruit of the lemon tree (Citrus limon), an evergreen plant in the citrus family. Its oval fruit usually has a yellow rind when ripe, although some varieties remain green. Beneath the colored outer skin is a white, spongy layer called the albedo. Inside, the juicy segments contain water, sugars, organic acids and vitamin C.

The sharp, refreshing taste comes mainly from citric acid, while aromatic compounds in the peel give lemons their characteristic scent. The fruit also contains small amounts of other vitamins, minerals and plant compounds. Lemon trees grow best in warm climates and are sensitive to prolonged frost, so they are widely cultivated in regions with mild winters.

Lemons are commonly used to flavor water, sauces, salads, desserts and many cooked dishes. Their juice can also help prevent cut fruits such as apples from browning because its acidity and antioxidants slow some oxidation reactions. The peel is used for its aromatic oils and zest, provided it is suitable for consumption and washed properly.

Despite its acidic taste, lemon juice does not make the body more acidic after digestion; the body's systems regulate blood pH very tightly. Vitamin C contributes to normal immune function and helps the body absorb iron from plant foods. Like other fruits, lemons are best considered as one part of a varied and balanced diet.