It’s All About Nutrition!

There are Two Different Types of Lemons

The lemon originated in China and was a favorite of the Chinese Emperors in the form of lemonade. Catholic Missionaries brought lemons to the United States where they were planted in Arizona and California? Today those 2 states produce virtually all of the lemons consumed in the United States as well as about one-third of those used throughout the world. Lemons are used in many ways including as flavoring in the food we eat, as a garnish, and for household purposes.

Lemon Nutrition

Serving size 1/2 cup, sectioned, peeled (106g)
Calories 30
Calories from Fat 5g Amounts Per Serving % Daily Value
Total Fat 0g 0%
Sodium 5mg 0%
Total Carbohydrate 10g 3%
Dietary Fiber 3g 11%
Sugars 3g
Protein 1g
Vitamin A 0%
Vitamin C 90%
Calcium 2%
Iron 4%

* Percent Daily Values are based on a 2,000 calorie diet.

Selecting Lemons:

Lemons should be firm and have a bright yellow color. Avoid soft, shriveled lemons with spots. The best lemons will be fine textured and heavy for their size. Thin skinned fruit tends to have more juice, while fruit that has a greenish cast is likely to be more acidic. One medium lemon has about 3 tablespoons of juice and 3 tablespoons of grated peel.

Storing Lemons:

You may store lemons at room temperature for about two weeks. They will keep for up to six weeks in a plastic bag in the refrigerator. Use lemons as quickly as possible after cutting.

Lemon Varieties:

There are two different types of lemons — acid and sweet. The most common acid varieties include Eurekas and Lisbons. The acidic type is grown commercially and the sweet types are grown mainly by home gardeners. The trees bloom continuously all year and can produce up to 500 or 600 lemons a year.



Sources: FruitsandVeggiesMatter.gov

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Persimmons Originate from Ancient China

Persimmons origins go back to ancient China. Fate intervened in the 1880’s when a United States Commander brought back a native Japanese persimmon variety to Washington, D.C. Now, persimmons are grown in California where hundreds of different varieties flourish.

This brightly colored, glossy orange red skinned fruit is an excellent source of vitamin A, a good source of vitamin C, and rich in fiber.

Although there are countless different varieties of persimmons, only two are commercially available. There are distinguishable by their shape.

Hachiya: This type of persimmon makes up approximately 90 percent of the available fruit. It is identifiable by its acorn like shape. This persimmon is tart until it becomes soft ripe.

Fuyu: This persimmon is gaining popularity here as it is in Japan. Similar in color, but looking like a squashed tomato, this variety is smaller, sweeter, and is edible while still firm.

Availability, Selection, Storage, Preparation

Persimmons are widely available September through December, with a peak during November.

Choose persimmons with deep red undertones. Look for persimmons that are round, plump, and have glossy and smooth skin. Avoid fruits with blemishes, bruises or cracked skin and missing the green leaves at the top. Select ripe persimmons only if you plan to eat them immediately. Otherwise, buy firmer fruits and allow them to ripen.

Ripen persimmons at room temperature in a paper bag with an apple or banana. Store them in the refrigerator when ripe. Be sure to eat the fruit as soon as possible because overripe persimmons quickly turn to a mushy texture.

Ripe Fuyu persimmons, which look kind of like flattened tomatoes, will be crisp, while the acorn-shaped Hachiyas will be very soft and juicy.

Unripe Hachiya persimmons taste very bitter and will suck all the moisture from your mouth — not very pleasant. The tartness will go away as the fruit ripens.

Persimmons Nutrition Information

Serving Size 1 med. persimmon (168g)
Amounts Per Serving % Daily Value
Calories 120
Calories from Fat 5
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 31g 10%
Dietary Fiber 6g 21%
Sugars 21g
Protein 1g
Vitamin A 50%
Vitamin C 20%
Calcium 2%
Iron 2%

* Percent Daily Values are based on a 2,000 calorie diet.

Source: FruitsandVeggiesMatter.gov

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