The lemon is a citrus fruit from the Rutaceae family. Generally elongated and in certain round varieties, it has a more or less pronounced beak. It has a resistant skin, highly aromatic, of an intense yellow color when the fruit is ripe. The pulp, yellowish in color, shiny, very juicy, and striking, has an acid and bitter flavor, delicious, and gives off an incomparable aroma. It contains inside some small seeds. The lemon is universally known for its many culinary uses, and is available all year round. The most commercialized varieties are: Verna, Primafiori, and Eureka.

Its origin is located in the south of China, from where its cultivation spread to the Middle East and later to Europe almost 1000 years ago. It is currently grown throughout the Mediterranean basin, especially in Spain and Italy, as well as in California, areas that are the most important in production worldwide. It can also be grown in any tropical or subtropical zone.

Lemon has a very high vitamin content, especially complexes A, B and C. It has antiseptic power, as well as digestive and purifying properties.

The lemon has hundreds of culinary uses. It provides an ideal touch to meat, fish and seafood dishes. The juice is used for many refreshing drinks, as well as in the preparation of desserts and pastries. In salads, for dressing, it is an ideal substitute for vinegar.

Lemons are kept in optimal conditions in the refrigerator