How many different types of lemons are there?
How many different types of lemons are there?
The lemons are cultivated all over the world in innumerable botanical varieties: the differences between a variety of lemon and another one can be verified essentially in their external aspect, while both their alimentary qualities and the relative economic importance are practically the same.
The principal differences of the lemon can be found in the form, dimension, thickness, and the color of the peel, in the number of seeds, in the composition of the juice, in the acidity and quantity of juice and in the period of maturation.
They are rarely consumed fresh but more for the industrial and pharmacological sectors: for this reason, almost all the varieties of lemon produced on the world are good.
Often there is a distinction between the variety of yellow lemons and the variety of green lemons but actually, there's no distinction because the two types of lemons grow on the same tree.
The green lemon is, in fact, the product of the summer flowering, which often comes induced artificially with the absolute deprivation of irrigation of the plant in the summer months, to get fruits from the thin green peel and with a very juicy pulp.
The green lemons can be stored for a long time and they tolerate well transports and changes of temperature, that's why they are exported all over the world.
The yellow lemons, that grow in winter, cover the requirement of the little shops market.
It is also possible to make a classification according to the period of the harvest of the different varieties of lemon cultivated for the world market.
The lemons come, in fact, to maturation in three different periods of the year.
The first fructification, called winter or "primofiore", reaches maturation in October;
the second fructification happens in March (the lemons of this type, known as "bianchetti", are usually of less value);
during the third fructification, between June and July, mature the lemons "verdelli", so called for the green color of the peel, that is particularly compact and adherent to the pulp.
In general, the varieties of lemons on the market world are:
The most famous: Amalfi lemon vs Sicily lemon
The name of the variety Sfusato Amalfitano, that gave the name in the Protected Geographical Indication "Lemon Coast of Amalfi", it contains two important characteristics: the tapered form of the fruit, from which the term "sfusato", and the zone: the Coastal Amalfitana.
The "Lemon Coast of Amalfi" is a product with characteristics very appreciated and famous: the peel is of intermediate thickness, with a particularly clear yellow color, with an intense aroma and a perfume thanks to the essential oils and terpene. The pulp is juicy and moderately sour, with a scarce presence of seeds.
From recent studies of the University of the Studies in Naples has come to our knowledge that this variety of lemon is among the richest in absolute in ascorbic acid, the note vitamin C.
It is considered, commercially, a product of excellence, both for the fresh market and for the production of the famous Limoncello.
It is largely used in the kitchen and often served au naturel. Other typical uses of the lemon in the Amalfi zone is as dressing. In the fish, in the sea appetizers, in the famous dishes of the zone, on the meats.
Some cafes of the zone serve even the "coffee with lemon"!
But the use of the Amalfi Sfusato is not limited at the production of the famous Limoncello, but is extended to the confectionery sector, the unmistakable aroma of this jewel fruit is at the base of so many specialties of the place as the "Delizie", the "Babà with limoncello", the cakes, the profiteroles, the chocolates and other local typical candies.
Introduced and installed since 1600 by the Jesuit Friers, it became, with time the main source of reference for the whole agricultural and industrial economy of the zone, also giving a notable impulse to the commercial exchanges at an international level.
One of a kind, for the elevated juiciness and its famous organoleptic qualities, now diffused and exported in all the countries of Europe and to the United States of America, receiving at the same time the exclusive recognition of the Protected Geographical indication "Lemon of Syracuse".
The District that delimits the zone of its cultivation it is constituted by the towns of Augusta, Avola, Floridia, Melilli, Noto, Priolo Gargallo, Rosolini, Solarino, Sostillo, and Siracusa.
Benefits of the Lemons of Sicily: this lemon is a genuine gift of nature, a natural panacea for the human health; it is the essential and irreplaceable fruit for its innumerable benefits and curative effects.
The long list induces me to set the attention on the most meaningful:
- It favors the intestinal activity
- help with respiratory troubles
- keep under control the cholesterol
- a good remedy for the care of the teeth
- excellent cosmetic coadjuvant
- it helps stop the hair losses
- fights the free radicals
- it possesses antiseptic and coagulative properties
- curative for the eyes