It is the other sun of the city of Menton, which normally celebrates it every year, in February. There is something. Lemon has come a long way to get there. Born in the foothills of the Himalayas, the citrus fruit is believed to have been adopted by the Chinese several centuries BC. It was undoubtedly the Persians who improved its taste and the Arabs who, in the tenth century, spread it all around the Mediterranean basin, from Egypt to Morocco via Andalusia. But it is undoubtedly the south of Italy that has become the land of choice, the Amalfi Coast and Sicily in the lead.
A vitamin shoot
Who can still ignore the health benefits of lemon? From the 1st century BC. AD, the Latin poet Virgil advises to ingest its bitter juices for their protective virtues against evil spells and other poisonings. In the 18th century, the Scottish doctor James Lind will prove its effectiveness in the prevention of scurvy, a disease which then struck sailors. And, in the 1930s, the miracle molecule was identified: the famous vitamin C, anti-fatigue, antiseptic and antioxidant.
From A to Z in the kitchen
Even before being incorporated into a recipe, citrus fruit proves to be invaluable. Its juice helps protect fruits and vegetables from oxidation. And tenderizing certain meats, hence its presence in marinades. It is the purifier of seafood and the revealer of white fish, such as sole meunière. In some kitchens, lemon is more delicious: quarters candied in Moroccan tagines, zest in jam or in "Lemon curd" spread across the Channel … It accompanies the most keen appetites until dessert, from light sorbet to the generous meringue pie. And even plays the role of digestive, in the form of fragrant limoncello.
Read also :
⋙ The awesome anti-waste tips to know with lemon
⋙ 3 lemon dessert ideas
⋙ Lemon pie: the best recipes of this pastry classic
Article published in the issue Femme Actuelle Jeux Délices n ° 15 February-March 2021