What is the difference between perfume lemon and lemon? How to eat perfume lemon

Contents of this article

1. The difference between perfume lemon and lemon

2. How to eat perfume lemon

3. How much water should be used to brew lemon

The difference between perfume lemon and lemon

The difference between perfume lemon and ordinary lemon is that the curvature of the fruit is different. The perfume lemon is longer, and the flower of perfume lemon is lavender, the bud is long and pointed. The leaves and young shoots of perfume lemon are stronger than those of ordinary lemon.

To distinguish the two, you can look at the shape. The scented lemon is longer and not as pointed at both ends. Or you can smell it. The scent of the scented lemon is much stronger than that of the ordinary lemon.

In terms of nutritional structure, there is no obvious difference between the two, but the fructose and vitamin C content of scented lemons is higher than that of ordinary lemons.

The scented lemon has a lot of juice, which can be squeezed and consumed directly. It has a strong fragrance and tastes sour and sweet.

How to eat perfume lemon

Perfume lemon can be eaten directly in slices or soaked in water, squeezed into juice for drinking, pickled or made into jam. Perfume lemon is a high-quality variety of fruit lemon. Although it tastes sour, it will emit a natural aroma when mature, and it can also supplement the body with rich vitamin C.

Most of the scented lemons are used to make tea, and honey can be added for flavoring, which is fragrant and delicious.

Perfume lemon is native to Southeast Asia, and its main producing areas in China are Tong'an, Xiamen, Zhaoqing, Guangdong, Xishuangbanna, Yunnan, etc.

The perfume lemon is called "perfume lemon" because of its strong fragrance and abundant juice.

How much water should be used to brew lemon

It is recommended to brew lemon with water at 60-70℃. Lemon soaked in water is a common drink in life. Lemon has certain bitter and sour characteristics, and its fruity fragrance is subtle. Therefore, too high water temperature will increase the sourness and astringency, which is not conducive to drinking.

Lemon is rich in vitamin C, sugars, calcium, phosphorus, iron, niacin, quinic acid, citric acid, malic acid, hesperidin, naringin, coumarin, high potassium and low sodium.

Because lemon tastes very sour, it can only be used as a high-quality seasoning and is often used to make beverages, dishes, cosmetics, etc.

Citric acid juice has a strong bactericidal effect. The extremely acidic lemon juice can kill all bacteria in sea shells within 15 minutes.