Green lemon is an independent variety in the lemon family. From fruiting to maturity, the skin is blue and smooth. Yellow lemons are blue when they first bear fruit, and there are more detailed textures on the epidermis. When it matures, the skin turns golden yellow and the flesh is light golden yellow. The aroma of green lemon is relatively light, and the pulp of domestic lime is not sour after ripening, and the aftertaste is slightly bitter.

Most lemons produced in China are yellow lemons, especially in the north, and green lemons are produced in Hainan and Yunnan. Due to the dietary customs in Southeast Asia, almost all lemons are planted at present, which may be due to geographical reasons. Almost all lemons are planted in Europe.

Introduction of green lemon

The juice of green lemon is more than that of yellow lemon, and the skin is thinner than that of yellow lemon, which is most suitable for juicing or making sour juice drinks. Green lemon is often used as a seasoning for Thai food or Southeast Asian food. Cooking with fish can remove the fishy smell, and cooking with meat can make the meat soft and delicious. Yellow lemon is mostly used for cooking in western food, usually squeezed into lemon juice or cut into lemon slices and soaked in water. When used with seafood, it can remove fishy smell, hang fresh and enhance fragrance.

Although there are great differences between green lemon and yellow lemon, they are very close in nutritional components, which can be said to be basically the same, except that the contents of citric acid and vitamin C in green lemon are slightly higher. The above is about the difference between green lemon and yellow lemon. I hope what I shared today can help you. I wish you a happy life and good health.