Photo by Han Lahandoe on Unsplash

You probably think you already know a lot about lemons, but what makes the varieties different?

Want to know what’s under (and inside of) that peel? There are four features that make lemons different from one another. The first part is the peel that ranges from green to bright yellow in color depending on ripeness. It contains numerous essential oil glands that are responsible for its aroma. These glands form an effective barrier against attacks by insects and microorganisms. Next to the peel is the white, spongy inner layer of the fruit, which is the most important source of pectin and carbohydrates. Its thickness varies according to the variety and the ripeness of the fruit. The pulp is the edible part, representing between 65% and 70% of the lemon’s weight. It is pale yellow in color. It is generally divided into segments that contain elongated cells where water, carbohydrates, and citric acid accumulate in the juice sacs. Each slice contains hundreds of sacs, with occasional seeds. Lastly, the central column is in the central part of the lemon. Depending on the variety, it can be thicker or thinner.