The 4 Most Common Types of Lemons in Brazil

The most common types of lemons in Brazil and the most used, in addition, lemon is a fruit rich in vitamin C , but it is also rich in vitamin A , vitamin B (b1, b2 and b3). In addition to being an excellent source of calcium , copper , magnesium , iodine , iron , phosphorus , silicon, citric acid, malic acid and a small amount of formic acid and acetic acid. Lemon  helps to improve immunity, so it is a great ally to fight colds and flu, especially when used in preparation and tea with honey, for example. Also, use lemonIt has other benefits that include:

  • It helps to treat constipation , as it stimulates the intestines, especially if taken with warm water on an empty stomach;
  • Detoxifies the body, helps to lose weight and improves the appearance of the skin;
  • It protects the organs from degenerative diseases and infections such as candidiasis , as it decreases the acidity of the blood.
  • Accelerates the healing process, as it is rich in Vitamin C ;
  • Decreases swelling and blood pressure , due to its diuretic properties;
  • Relieves the pain of gout or rheumatism, due to its anti-inflammatory properties;
  • Prevents premature aging , as it is rich in antioxidants;
  • It helps in the prevention of some types of cancer because it has functional elements known as limonoids in its composition.
  • It treats anemia as it increases the absorption of iron from plant foods when consumed during meals.

Did you know that in the world there are about 100 species of lemon? However, the most used by Brazilians are tati, Galician, Sicilian and clove. So, not to be in doubt when choosing which type to buy, check out The Most Common Types of Lemons in Brazil !

1# Lemon – Carnation:  Also known as lemon – pink, it is easily identified by its reddish color. This variety has many seeds and its flavor is strong. Its juice is acidic and sweet, ideal for making lemonades and seasonings.

2# Lemon – Galego:  It is well known by Brazilians and is already considered the best type to prepare caipirinha, a typically national drink, but very caloric. It has a thin and smooth skin, green or light yellow in color. Its advantage is that the pulp has a lot of juice, despite having many seeds, it is tasty and not acidic.

3# Lemon – Sicilian:  This is, in fact, the original lemon . It’s the biggest of all the types, but it doesn’t have a lot of juice. It has yellow, thick and slightly rough skin. It has protrusions at the ends, leaving it with an elongated shape. It has a less acidic flavor than Galician and milder than the other varieties and can be used in the preparation of sauces or even in the manufacture of essential oils and cosmetics. “These oils have potent antioxidant activity,” points out nutritionist Barbara Sanches.

4# Lemon- Tahiti:  Its skin is thin and smooth and has few seeds. Its pulp is large and has an intense flavor. It is ideal for preparing juices and sweet recipes, such as pies, mousses and cakes, since, when squeezed, it yields a good amount of juice.

Note: At the time of purchase, choose lemons with a soft and shiny skin. Ripe ones with a greater amount of juice usually give in to the pressure of the fingers when touched. To keep them at home, they last up to two weeks at room temperature, but you can keep them for up to six weeks in the fridge, closed in a plastic bag.

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