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Lemons are available all year round.

The lemon is native to Asia, around Northeast India, North Burma, and China, and are believed to be a hybrid between a sour orange and a citron.

Lemon juice is the main ingredient of lemonade. The sour taste of the juice also makes it ideal for squeezing on fish, while slices of lemon or lemon rind are used as a garnish for many other foods and drinks. Lemon zest (grated outer rind) is used for flavor in baking of cakes, sponges and biscuits, puddings like lemon meringue pie, rice and other dishes.

Growing Regions

Lemons are grown in all regions of Australia, with the majority of supply coming from the Northern Territory and the East Cost of New South Wales.

Selecting Tips

When choosing a lemon, hold the fruit and determine if it is heavy. The heavier the fruit and the thinner the skin, the more juice it has. A ripe lemon should be firm, with a fine textured peel with a deep yellow color. Acidity varies with the color of the lemon.

Health Benefits

Lemons contain vitamin C, citric acid, flavonoids, B-complex vitamins, calcium, copper, iron, magnesium, phosphorus, potassium, and fiber.

Lemons contain more potassium than apples or grapes. Potassium is beneficial to the heart.