Lemon

What it is

A lemon is oval with a small point at one end, usually 5–12 cm (2–4.8 in) long. Inside the yellow skin, pale flesh divides into eight to ten juicy segments. The coloured outer peel is the zest; underneath it lies the bitter white pith.

Eureka and Lisbon are the familiar sharp lemons. Meyer is a gentler choice, sweeter and less acidic, with thin, smooth skin that shades towards orange. Its juicy flesh has seeds, too.

Where it comes from

The lemon probably began near the foot of the Himalayas in eastern India, as a cross between citron and bitter orange. In 1493, Columbus carried its seeds to Hispaniola in the Caribbean.

Today lemon orchards spread around the Mediterranean, from Spain and Italy to Morocco and Turkey, and across to Chile and Argentina. In the United States, California and Arizona are the main growing states.

How it's eaten where it grows

In South India, lemon rice turns cooked rice yellow with turmeric and sharp with juice. Mustard seeds, lentils and curry leaves fry in the seasoning; peanuts or cashews add crunch. Also called chitranna, it is served with plain yogurt, papad or pickle.

In Morocco, preserved lemon goes into chicken tagine with olives and spices. The chicken cooks with the sliced lemon and olives in its sauce, ready to eat with bread or couscous. The whole preserved lemon, sliced thin, goes into the pot.

How it's grown

The fruit grows on an evergreen tree about 3–6 m (10–20 ft) tall, often with sharp thorns. It needs sun and warmth; in colder places, a pot lets the tree spend winter indoors. Growers usually join a bud or shoot to the roots of another citrus tree, a process called grafting. Young lemon trees usually start fruiting in their third year.

When and where you'll find it

Fresh lemons are a supermarket fruit from January through December. In Riverside, California, Eureka usually has its main crop from late winter through spring into early summer; Lisbon usually peaks in winter and early spring. Both trees can carry more than one crop a year.

Beyond the fresh fruit, lemon juice travels canned, frozen or concentrated, and even dried into powder. That gives the same fruit a place in both the produce aisle and the cupboard.