Lemon

Scientific Binomial Name: Citrus limon

Selection Information

Usage: Fish, salad, cooking, juices, baking, desserts.

Selection: Good-quality lemons will be firm, smooth-skinned and heavy for their size. Medium to large-sized lemons are generally better.

Avoid: Avoid product that is soft, spongy, wrinkled or has bumpy, rough or hard skin. Coarse, thick-skinned and light lemons will have less juice.

Seasonal Information

Available year-round, with supplies peaking from April to July.

Lemon Nutritional Information

Serving Size: 1 cup raw lemon sections, without peel (212g)
Amount Per Serving
Calories 61	Calories from Fat 0
	% Daily Value*
Total Fat 0	0%
Cholesterol 0mg	0%
Sodium 4mg	0%
Total Carbohydrate 20g	7%
Dietary Fiber 6g	24%
Sugars 5g
Protein 2g
Vitamin A 1%	Vitamin C 187%
Calcium 6%	Iron 7%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. Source: PMA's Labeling Facts

Lemons are very low in Cholesterol, Saturated Fat, and Sodium. They're also a good source of Vitamin B6, Iron and Potassium, and an excellent source of Dietary Fiber and Vitamin C.

Juicing

Lemons are great for juicing and turning into lemonade.

Lemon Tips & Trivia

To get the most juice from a lemon, first bring the fruit to room temperature and roll on a hard surface while pressing down on the lemon - or - Microwave for 30 seconds to increase juice content.
Use lemon juice on apples and avocados to prevent browning after they are sliced.
Lemon juice can remove odors from hands, pots and pans by rubbing with a cut lemon just before washing. Also, run used lemon peels through your garbage disposal to keep it smelling fresh.
The word lemon is believed to have been derived from Asian language words meaning, "sour" or "sour fruit."
By the year 1299, the Mongolians had invented lemonade. The Crusades transplanted lemons to Europe, and Columbus is credited with bringing them to the Western Hemisphere on his second voyage. Wild lemon groves became commonplace in Florida until wiped out by a heavy freeze in 1894-95, after which there was very little replanting. California fruit growers then adopted the crop, with great impetus from the Gold Rush. Miners were willing to their high vitamin C content).