As a member of the citrus family, the lemon has very high levels of vitamin C. While usually not eaten alone due to the very tart, sometimes sour taste, lemons are indispensible when it comes to flavouring food. When you consider how often a recipe calls for lemon juice or zest it becomes clear what a multi-purpose fruit it is.

Lemons are also useful for a range of non food related uses including natural cleaning products and extracting lemon oil for naturopathic and aromatherapy purposes. Lemon juice is also widely used as a home treatment for cold and flu symptoms – often mixed with honey and warm water.

Nutritional facts:

• Very high in vitamin C, which may protect against arthritic conditions, boost the immune system and lower risk of chronic diseases such as heart disease, strokes and cancer
• Contains limonin, a liminoid that has been found to be a powerful anti-carcinogen
• Unique phytonutrient properties that have strong antioxidant and anti-biotic effects
• Contains zero fat
• Good source of protein and fibre (especially pectin)

Did you know:

• Lemons are believed to have originated in China or India, more than 2,500 years ago
• There are pictures of lemons in Roman mosaics from around 2nd century AD
• The pectin found in lemons is a natural thickening agent – used a lot when making jams and preserves
• Lemon juice applied to cut fruit (such as apples and avocadoes) will stop them turning brown
• The Crusaders helped spread the popularity of lemons across Europe, from the 11th to 13th centuries
• Christopher Columbus carried lemons with him when he set out on his explorations of the ‘New World’ in late 15th century