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                   Here information about Tasty Lemon Fruit.

                                     
                                              Tasty Lemon Fruit

Lemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving. Other essential nutrients, however, have insignificant content . Lemons contain numerous phytochemicals, including polyphenols and terpenes. As with other citrus fruits, they have significant concentrations of citric acid . Lemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make lemonade, soft drinks, and cocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammonium salts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. 

 

Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday. Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced , such as apples, bananas, and avocados, where its acid denatures the enzymes. Lemon juice and rind are used to make 

marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes. The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods. The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. The pulp and rind are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. 

The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie. Lemons entered Europe near southern Italy no later than the first century AD, during the time of Ancient Rome.  However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD.  The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens. 

It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150. The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages.  Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine. In the 19th century, lemons were increasingly planted in Florida and California.