Lemon
A sour citrus whose zest adds as much flavour as its juice.
- Season: November, December, January, February, March, April, May
- Peak season: January, February, March
- Botanical family: Rutaceae
History
Native to Asia (north-east India, Burma, China), the lemon reached the Mediterranean with the Arabs in the Middle Ages. In the 18th century, British sailors took lemons on board to fight scurvy, a disease caused by a lack of vitamin C.
Origin and growing regions
Lemons sold in France come mostly from Spain and Italy, with a small, renowned French production:
- Spain (Murcia)
- Italy (Sicily)
- France (Menton)
Menton lemons have a PGI.
Benefits
The lemon adds acidity and vitamins:
- Vitamin C: Especially in fresh juice.
- Citric acid: It lifts dishes and stops cut fruit from browning.
- Very low in calories: About 29 kcal per 100 g.
- Fragrant zest: Rich in essential oils; choose unwaxed lemons.
Varieties
- Eureka: Yellow and tart, the most common.
- Primofiore: Early, thin skin.
- Verdelli: Picked in summer, greenish skin.
- Menton lemon: PGI, not very sour, very fragrant.
Zero waste
- Storing: At room temperature: 1 week. In the fridge, in a box: 3 to 4 weeks.
- Freezing: As juice in an ice-cube tray, as zest or in slices: up to 6 months.
- Nothing goes to waste: A squeezed lemon half cleans and deodorises the chopping board. Zest can be frozen for later.