An extremely important species in citrus crops around the world, the lemon (Citrus limon) is originally from India. According to certain archeological artifacts, it was present in Italy as early as the 2nd century AD, but cultivation began around 1100-1200 by the Arabs, who introduced it to the Mediterranean basin.
LEMON CULTIVATION
With over 800,000 tons, of which approximately 3.5 are exported, Italy is the world's number one producer of lemons. The region with the most crops is Sicily, which provides approximately 90% of the domestic crop.
The plant is quite vigorous, and the branches - generally long - have thorns, while the pale green leaves are lanceolate and with a short, non-winged stem.
Lemons flower at various times of the year and produce various types of fruit, including March lemons, winter lemons and white lemons from the late winter-spring flowering, and summer lemons in the summer, as well as bastards that originate from any autumn-winter flowering.
The fruit is generally elongated with a more or less pronounced knob at the tip. The number of seeds depends on the crop and the flowering period from which the fruit originates.
THE LEMON CALENDAR
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
CONSUMPTION AND STORAGE
Rich with vitamin C (50 mg every 100 g), water, citric acid (tolerated well by the body) and a limited sugar content, lemon is the fruit lowest in calories (11 calories per 100 g).
Thanks to its high vitamin C content and the presence of flavones and carotene, it assists the body's natural defenses and protects vascular walls.
It also detoxifies the organism and regulates the bowel. This fruit is also credited with lowering blood pressure, antiuricemic and anti-rheumatism functions.
Gargling with lemon juice is beneficial to the oral mucous membrane and the gums. The peel has stomachic, digestive and carminative properties (against excess intestinal gas).
Popular tradition has it that cooked, whole fruit cut into pieces acts as a mild laxative.
In cosmetics, the pulp is used to prepare skin-lightening masks and creams to smooth wrinkled, cracked skin on the hands.
In the kitchen, lemons may be eaten fresh or used to prepare juices or to flavor desserts, jams, and drinks.
Lemons may also be used to make Limoncello, a well-known and delightful lemon-based liqueur.
Lemons may be stored at a temperature of 5 to 9 °C and relative humidity of 85-90%, lemons may be kept for 5-6 weeks.
NUTRITIONAL AND ENERGY INFORMATION FOR LEMON (100 grams of product)
Edible part
64%
Water
89.5g
Proteins
0.6g
Lipids
0g
Glucides
2.3g
Fiber
0g
Energy
11kcal
Sodium
2mg
Potassium
140mg
Iron
0.1mg
Calcium
14mg
Phosphorus
11mg
Niacin
0.3mg
Vitamin C
50mg
Source: National Nutrition Institute
RECIPE
Lemon Chicken
Ingredients (for 4 people): one chicken, cut into pieces, 2 dl lemon juice, one branch fresh rosemary, 2 cloves garlic, one cup dry white wine, one tablespoon cane sugar, extra-virgin olive oil, salt and pepper.
Blacken the skin of the chicken over an open flame; dry and place in a bowl. Add lemon juice, sugar, 4 tablespoons olive oil, the rosemary and garlic, finely chopped, salt and pepper to taste. Cover with kitchen wrap and marinate in the refrigerator for at least 6 hours, turning once or twice to flavor well in the marinade. Drain the chicken, setting aside the marinade. Sauté the chicken pieces on both sides in a saucepan without adding fats. Add the white wine to the marinade and cover the chicken with the liquid. Cook, covered, for 40 minutes over low heat. Decorate with lemon wedges and rosemary to serve.
The lemon plant is sensitive to moisture and sharp changes in temperature, thus the most suitable areas for cultivation are coastal areas with a warm, dry climate, where this fruit can flower year-round. Lemons are therefore available on the market twelve months of the year.
The abundance of citric acid creates its flavor and makes it an excellent, refreshing thirst-quencher, as well as a flavorful addition to many dishes.
Among the most widespread varieties in Italy are the Femminello - in the Common, Santa Teresa, Sfusato di Favazzina, Siracusano - Monachello, Lunario, Interdonato, Sorrento Lemon and Procida Lemon.
THE CALENDAR FOR LEMON VARIETY
JAN
FEB
MAR
APR
MAY
JUN
JUL
AUG
SEP
OCT
NOV
DEC
Harvest period
Market presence
MINIMUM QUALITY CHARACTERISTICS
Appearance
Clean, healthy fruit with compact, smooth peel, rich with essential oils.
Wedges firmly connected. Evenly ripened.
Colour
Peel: light or bright green for Verdello,
pale yellow for Bianchetto, yellow for the Normal Lemon
Shape
Oval, regular and not very elongated; truncated base for the Bianchetto
Flavor and texture
High juice yield; acidity not below 6%.
Juice yield
Verdello and Primofiore: 20%
Others: >25%
Sale period
Year round
Storage
The fruit will keep for 60-70 days at a temperature of 12-13 °C and
relative humidity of 75-80%.
Handling
Fruit or containers may be stacked at the sales outlet. We recommend using gloves to avoid damaging the peel, which could cause essential oils to leak out
and lead to rotting and molds.
Things to avoid
Do not store the product in areas that are too warm or dry, since this will cause the fruit to dehydrate, losing its juice and hardening its pulp.
Note
The summer is the most difficult time to maintain this citrus fruit, and it is therefore better to pay closer attention to storing and handling during the summer months.
