The lemon and the lime are two citrus fruits of the genre Citrus that belong to the family of the Rutáceas. This family understands more than 1.600 species. The botanical genre Citrus is the most important of the group, and it consists of approximately 20 species with eatable fruits very abundant all of them in vitamin C, flavonoides and essential oils. The fruits, called hespérides, have the peculiarity of which his endocarpio is formed by numerous vesicles full of juice.

The lemon and the lime are used fundamentally to prepare or to realize the flavor of other fruits or plates and culinary preparations.


The lemon tree takes place in areas of moderate climate and at present it is cultivated in all the tropical and subtropical regions of the world, especially in Italy, Spain, Portugal and the United States. The plant traveled from the Middle East up to Spain and the north of Africa during the Middle Age. The lime is original of the Asian Southeast, Persia (Iran) and Malaysia, although it is cultivated in all the subtropical tropical and great countries.

The most commercialized varieties:

The variety of lime of Persia or Tahiti is the most popular and it is cultivated principally in Brazil and Florida (United States).


The lemon and the lime are available on our markets the whole year. The compilation periods in Spain of the lemon Primofiori go from the beginning of October at the end of February. Those of the Verna and Eureka, from the beginning of February at the end of May.


It forms: the lime, it is a small fruit of rounded, globular or egg-shaped form.

Size and weight: the lime measures approximately 5 centimeters in diameter and weighs about 60 grams.

Color: the crust of the lime is smooth, green or yellow, thin, compact and his pulp, which is divided into segments, is green translucent, juicy and aromatic and it usually does not contain pips.

Flavor: the flavor of the lemon is acidic and very agreeable. The pulp of the lime is sweet or very acidic, according to the variety, and very refreshing.


It is convenient to choose those copies that seem weighed for his size, with the smooth, firm, brilliant rind and of intense green color. The small brown spots that they can present in the rind, although it takes attraction from them, do not affect to the flavor. The soft or dried pieces must be discarded.

The limes must be manipulated carefully, since the lemons are more delicate enough than his relatives. They lose water easily, therefore they dry off with rapidity, wrinkling and losing his succulence. Also they have tendency to yellow if they are exhibited to the intense light, at the time that his flavor falters and they lose his typical acidity. To temperature ambience they are supported for one week approximately in good conditions. To manage to increase his conservation period it is necessary to keep them in the refrigerator. The juice and the rind also can freeze, while the dried or candied rind has to survive in a fresh and dry ambience.

Composition for 100 grams of eatable portion
Calories 6
Carbohydrates (g) 0,6
Fibre (g) Not disp.
Potassium (mg) 96
Magnesium (mg) 8
Acid fólico (mcg) 6
Vitamin C (mg) 34
mcg = micrograms

His majority component is the water. There are the fruits of minor caloric value, although it is necessary to bear in mind that they are not completed like fresh fruit but only his juice. He emphasizes his content in vitamin C, citric acid and substances of astringent action. The most abundant mineral is the potassium. The vitamin C intervenes in the formation of collagen, bones and teeth, red globules and favors the absorption of the iron of the food and the resistance to the infections. The citric acid, it possesses an action disinfectant and promotes the action of the vitamin C. The potassium is necessary for the transmission and generation of the nervous impulse, for the normal muscular activity and it intervenes in the water balance inside and out of the cell.

Due to his nourishing properties and the contribution of substances of antirust action, his consumption is very advisable for the children, the young people, the adults, the sportsmen, the pregnant women or nursing mothers and the biggest persons. The wealth in vitamin C and citric acid of the lemon and the lime helps to prepare infectious illnesses, stimulating the immune system and creating defenses against virus and bacteria. For it, his consumption is recommended especially to those who have a major risk of suffering lacks of the above mentioned vitamin. Some of these situations are: periods of growth, pregnancy and breast feeding. Likewise, the tobacco, the abuse of the alcohol, the employment of certain medicines, the stress, diminished defenses, the intense physical activity, the cancer, the AIDS and the digestive losses caused by chronic inflammatory illnesses diminish the use and produce bad nutrients absorption.

The vitamin C, like antirust, helps to reduce the risk of multiple illnesses, between them, cardiovascular, the degenerative ones and even the cancer. Also, because the vitamin C increases the absorption of the iron of the food, it is advised in case of anemia ferropénica, accompanying to the food rich in iron or to the supplements of this mineral since this accelerates the recovery.

The citric acid has antiseptic properties and alcalinizadoras of the urine, for what to take bright green lemon juice or diluted, he benefits those who have calculations or litiasis renal (especially for uric acid salt), hiperuricemia or drop, since it facilitates the elimination of uric acid for the urine

His content of astringent substances, he awards beneficial properties in case of diarrhea (water of lemon, home-made whey). The lemon juice is an outstanding option like substitute of the vinegar in salads and other culinary preparations for his nourishing qualities.

Normally the lemons are harvested before they have just matured. To complete the maturation process they are stored in a place got acclimatized to a temperature of 10ºC and moisture of 80 %. During the process, the color of the skin changes the green to the yellow one. The crust of the lemon contains an extract that is used very much in perfumery and to prepare employment aromas in confectioner's and confectionery. The pulp was used earlier to obtain citric acid and now it is used to prepare juice or juice of concentrated lemon, which is used in medicine by his high content in vitamin C. The lime is a fundamental ingredient of the Brazilian drink so called caipirinha (cut ice, it files, rum and mint) as well as of the punch of rum of the Antilles.


As it happens with the lemon, the consumption of lime like fresh fruit is not very habitual, being used fundamentally to prepare with her diverse products. This way, in the Caribbean Sea, Central America and of the South, Islands of the Pacific Ocean, India and Asian Southeast, it is a basic ingredient in the daily kitchen.

It is frequent to use his juice to prepare refreshing drinks or his pulp in the dressmaking of different products like jam or jelly. The lime refreshments present bottlings to themselves and added of sugar, being the gimlet of the most emaciated. The lime combines very well with the handle, the papaya and other tropical fruits, heightening his flavor.




- 4 lemons or limes
- 250 grams of peach
- 1 liter of water
- 200 grams of sugar
- cut ice

To do a juice with the lemon or lime and to strain it. To clean and trocear the peaches and to liquefy them. To mix the juice of lemon, the juice of peach, the water and the sugar. To sting the ice in the mixer and to fill half of a glass. To add the previous miscellany and to remove with a spoon. To introduce a straw and to serve.

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