How many types of lemons are there? How to eat lemons without feeling sour

Eureka, Fino, Vera, Indica, Villafranca, Lisbon, Genoa, Feminella, do you know what the names above are? People who don't know them may think they are place names, but they are actually types of lemons. If you are interested, the following is a detailed introduction. Let's take a look together.

Contents of this article

1. How many types of lemons are there?

2. How to eat lemon without making it sour

3. The best time to drink lemon water

How many types of lemons are there?

There are more than ten kinds of lemons.

They are: Eureka, Fino, Vera, Indian Lemon, Vera Franca, Lisbon, Genoa, Beijing Lemon, Improved Beijing Lemon, and Feminella.

Eureka:

Also known as Oillike and Oilliga, it is native to the United States and is currently the most widely cultivated variety in the world. The fruit is oval to obovate, medium to large, weighing 90 to 160 grams per fruit, oblong, blunt at the base, with radial grooves. The peel is light yellow, with large oil cells, and under normal management, the skin is thin and has few cores.

Fino:

Originated from Spain, it is the main variety grown in Australia. The fruit is medium-sized, spherical or oval, light yellow or yellow in color, with a thin and smooth skin and high acidity.

Vera:

A late-maturing Spanish variety with few thorns, large fruit, few cores, and an oval shape. The fruit neck is prominent, the fruit surface is yellow, the skin is rough, and the flesh is tender.

Indian big fruit:

A hybrid of lemon and bergamot, it is the main cultivated and exported variety in Turkey. The fruit is oval to round, with a smooth surface and thin skin. The average single fruit weight is 108 grams, and the color is yellow-green when ripe.

Villafranca:

Originally from Sicily, Italy, China introduced it from Italy, Guangdong, Sichuan, Zhejiang and other provinces for trial planting. The fruit is oval, weighing about 140 grams per fruit, with few cores, obvious papillae on the top of the fruit, light yellow and smooth skin, soft and juicy flesh, sour taste, strong aroma, and good quality.

Lisbon:

A Portuguese variety, the top of the fruit has a long nipple-like protrusion that is often slightly bent to one side, the skin is relatively smooth, the base of the fruit also has a more obvious neck, and the flesh is very sour.

Genoa:

Originated from the Genoa region of Italy, the peel is smooth and thin, the fruit shape is rounder and the neck is shorter than that of Eureka. The citric acid content, juice yield and peel thickness are comparable to those of Eureka.

Beijing Lemon:

Also known as bergamot, Meihua lemon, a hybrid of lemon and orange or lemon and wide-skinned mandarin orange, it was discovered in the suburbs of Beijing in 1908 and brought back to the United States for further breeding. It has low acidity, a slightly bitter taste, a soft internal structure, excellent resistance, heat and cold resistance, a thin and juicy peel, and is not resistant to transportation and storage.

Improved Beijing Lemon:

It is a natural hybrid of lemon and tangerine or lemon and tangerine, a low-acid variety, and also a major ornamental variety. It is round, thin-skinned, juicy, with few cores, and high-yield. It can produce fruits all year round, is not easy to fall, and is relatively cold-resistant. The peel is dark yellow when ripe. The soil for field cultivation requires appropriate moisture content, and no water accumulation. The vigorous branches should be pruned in time to reduce nutrient consumption.

Feminella:

The main cultivated variety in Italy, the fruit is medium-sized, oval or oval with a short neck of varying lengths, with thick skin and sunken oil cells on the surface. The fruit is yellow when ripe, with few or no seeds, juicy and high in acid.

How to eat lemon without being sour

1. Use lemon peel as an ingredient when cooking: When cooking, such as stewing meat or steaming fish, add a small amount of lemon peel, the taste is very good. But you must control the amount of time you put it in.

2. Make tea with lemon slices: Many people say that lemon water is very bitter when they drink it with lemon slices. Here is a little trick, which is to use cold boiled water, and do not use boiling water directly to make tea. In addition, just put one slice of lemon. If you like it very much, you can put two slices or cut the lemon slices thicker.

3. Homemade lemon slices: prepare a sealable container, wash and dry it, wash the lemons, wipe off the water on the lemons, slice the lemons, put the lemon slices into the container, pour in white sugar, then seal it for about a week and it can be eaten.

The best time to drink lemon water

The best time to drink lemon water is one hour before going to bed at night, because drinking lemon water during this period of time can help the body absorb it at night.

Lemon water: generally refers to water with lemon juice or lemon slices. It is a common beverage. Lemon water is rich in vitamins and has beauty benefits. It can prevent and eliminate skin pigmentation and play a role in whitening. Lemon water can also relieve the effect of calcium ions in promoting blood coagulation. Since the pH value of lemon is as low as 2.5, people with excessive gastric acid and gastric ulcers should not drink lemon water.