Lemon

Lemon trees grow easily on Pacific Islands. The lemon tree is said to have
originated in India, Burma and the southern part of China,
. There are two main types of lemon found in the Pacific: the rough
or bush lemon , which has very
thick skin with a rough surface, and the lemon
(C. limon) which has a smoother skin and is
juicier . Lemon fruit is normally
round, with either a smooth or rough green to
yellowish skin. Lemons can be planted from the
seeds of ripe fruits. They sometimes flower and
fruit all the year round. There are also seasonal
varieties.
Selection
There may be more than one variety of lemon available, but choose freshly
picked, firm fruits with yellowish, clean skin and a good regular shape.
Fruit sizes may be variable, but those with thin skins are juicier. The roughskinned
or bush type with thick pith is considered by many to have a superior
flavour. It has a richer aroma, especially in the grated skin.
Storage
Firm, mature fruits will keep at a cool room temperature for one to two
weeks. If stored covered in the refrigerator, they will keep for up to three
to four weeks. For longer storage, squeeze out the juice and freeze.
Preparation
To prepare juice, cut fruit in half, and extract the juice from each half by
inserting a fork and twisting, or squeezing by hand, or using a lemon
squeezer. The rind can be obtained by carefully grating off the coloured
part of the skin, taking care not to include the white part, which is bitter.
Cut thin slices for cooking and for garnishes. Serve wedges with fish.
Food value
Like the other citrus fruits, lemons are excellent sources of Vitamin C, and
contain small amounts of minerals and vitamins . They
are also a good source of soluble fibre.

Use
Lemons can be used interchangeably with kumquats and limes, depending
on availability and consumer preferences. They are used in many ways to
improve food flavour and texture.
The juice is used for making drinks and desserts, and in cake recipes. One
major use is as a marinade for fish. Lemons are used with other ingredients
for marinating and flavouring meat and chicken, and for preparation of
dressings for vegetables. Lemons contain pectin, which is required for
jelling of jam, especially with fruits containing little or no pectin. The skin
or peel can be used in the processing of marmalade, and also as flavouring
for cakes and desserts . Lemon can also be used to make
pickles.