limon

Limón is the Turkish word for the lemon, the fruit of Citrus limon. The lemon is a small to medium-sized evergreen tree in the citrus family (Rutaceae), native to Asia but cultivated worldwide in subtropical and temperate regions. The precise parentage of Citrus limon is uncertain, but it is generally considered a hybrid involving citron and lime or related citrus relatives.

The fruit is typically bright yellow when ripe and varies from oval to oblong in shape. It has a thick, porous rind and a highly acidic juice. The zest contains aromatic essential oils that are widely use in flavoring. Lemons are grown for fresh consumption, juice, and zest, as well as for use in flavorings, marinades, preserves, and beverages. The juice is also used in cleaning and as a preservative due to its acidity.

Cultivation occurs in many warm climates. Major lemon producers include Mexico, Argentina, Spain, Italy, Turkey, and the United States ( California, Arizona, Florida). Common commercial varieties include the Eureka and Lisbon lemons; the Meyer lemon is a well-known hybrid that is sweeter and less acidic, often grown ornamentally as well as culinarily.

Nutrition and safety: Lemons are low in calories and rich in vitamin C and polyphenols. They contain little fat or protein. Some people may have citrus sensitivities or allergies. Storage is best in a cool place; whole lemons keep longer refrigerated, while juice and zest can be frozen for longer shelf life.

Culturally, limon has broad culinary and practical use, contributing distinctive acidity, aroma, and brightness to foods and drinks.