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Your favourite fruit? watch

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    Bananaaaanananannaanas
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    Lychee, mango, watermelon.
    I can't choose.
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    apples.
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    (Original post by Mystery.)
    Lychee, mango, watermelon.
    I can't choose.
    lychees *_*
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    (Original post by ihatePE)
    im allergic to most especially the melons family
    Pineapple, yum.
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    (Original post by ihatePE)
    lychees *_*
    Someone actually knows what they are! XD no one ever gets me when I tell them I like lychees.
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    Cherries
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    (Original post by lightwoXd)
    Cherries
    my fav too but cannot stand anything cherry flavoured apart from the fruit itself. cherry coke doesnt even taste like cherry >_>
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    You'll never guess it
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    (Original post by ihatePE)
    my fav too but cannot stand anything cherry flavoured apart from the fruit itself. cherry coke doesnt even taste like cherry >_>
    Haha I love the flavoured stuff myself but I totally agree that it tastes nothing like an actual cherry, makes you wonder who came up with it
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    (Original post by John55)
    You'll never guess it
    Is it a pineapple? :ahee:
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    (Original post by RainbowKiwi)
    Is it a pineapple? :ahee:

    :eek:
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    (Original post by John55)
    You'll never guess it
    lemons are vegetable
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    (Original post by ihatePE)
    my fav too but cannot stand anything cherry flavoured apart from the fruit itself. cherry coke doesnt even taste like cherry >_>
    Love cherries, HATE Dr Pepper :cheeky:
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    (Original post by John55)
    :eek:
    Knew it was, ur secret is out m8 :ahee:
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    (Original post by Crème brûlée)
    Love cherries, HATE Dr Pepper :cheeky:
    i can make creme brulee
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    (Original post by ihatePE)
    lemons are vegetable
    LemonFrom Wikipedia, the free encyclopediaThis article is about the fruit. For other uses, see Lemon (disambiguation).LemonA fruiting lemon tree. A blossom is also visible.Scientific classificationKingdom:Plantae(unranked):Angiosperms(unranked):Eudicots(unranked):RosidsOrder:SapindalesFamily:RutaceaeGenus:CitrusSpecies:C. × limonBinomial nameCitrus × limon, often given as C. limon
    (L.) Burm.f.The lemon (Citrus × limon) is a species of small evergreen tree native to Asia.The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses.[1] The pulp and rind (zest) are also used in cooking and baking. The juice of the lemon is about 5% to 6% citric acid, which gives a sour taste. The distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonadeand lemon meringue pie.
    Contents [hide]
    HistorySee also: Citron § Origin & distribution
    Lemon external and internal surfaces
    The origin of the lemon is unknown, though lemons are thought to have first grown in Assam (a region in northeast India), northern Burmaor China.[1] A study of the genetic origin of the lemon reported it to be hybrid between bitter orange (sour orange) and citron.[2]Lemons entered Europe near southern Italy no later than the first century AD, during the time of Ancient Rome.[1] However, they were not widely cultivated. They were later introduced to Persia and then to Iraq and Egypt around 700 AD.[1] The lemon was first recorded in literature in a 10th-century Arabic treatise on farming, and was also used as an ornamental plant in early Islamic gardens.[1] It was distributed widely throughout the Arab world and the Mediterranean region between 1000 and 1150.[1]The first substantial cultivation of lemons in Europe began in Genoa in the middle of the 15th century. The lemon was later introduced to the Americas in 1493 when Christopher Columbus brought lemon seeds to Hispaniola on his voyages. Spanish conquest throughout the New World helped spread lemon seeds. It was mainly used as an ornamental plant and for medicine.[1] In the 19th century, lemons were increasingly planted in Florida and California.[1]In 1747, James Lind's experiments on seamen suffering from scurvy involved adding lemon juice to their diets, though vitamin C was not yet known.[1][3]The origin of the word "lemon" may be Middle Eastern.[1] The word draws from the Old French limon, then Italian limone, from the Arabic laymūn or līmūn, and from the Persianlīmūn, a generic term for citrus fruit, which is a cognate of Sanskrit (nimbū, “lime”).[4]Varieties
    Detailed taxonomic illustration by Franz Eugen Köhler.
    The 'Bonnie Brae' is oblong, smooth, thin-skinned, and seedless;[5] mostly grown in San Diego County.[6]The 'Eureka' grows year-round and abundantly. This is the common supermarket lemon,[7] also known as 'Four Seasons' (Quatre Saisons) because of its ability to produce fruit and flowers together throughout the year. This variety is also available as a plant to domestic customers.[8] There is also a pink-fleshed Eureka lemon, which's outer skin is variegated from green and yellow stripes.[9]The 'Femminello St. Teresa', or 'Sorrento'[10] is native to Italy. This fruit's zest is high in lemon oils. It is the variety traditionally used in the making of limoncello.The 'Meyer' is a cross between a lemon and possibly an orange or a mandarin, and was named after Frank N. Meyer, who first discovered it in 1908. Thin-skinned and slightly less acidic than the Lisbon and Eureka lemons, Meyer lemons require more care when shipping and are not widely grown on a commercial basis. Meyer lemons have a much thinner rind, and often mature to a yellow-orange color. They are slightly more frost-tolerant than other lemons.The 'Ponderosa' is more cold-sensitive than true lemons; the fruit are thick-skinned and very large. It is likely a citron-lemon hybrid.The 'Yen Ben' is an Australasian cultivar.[11]Culinary usesLemon juice, rind, and zest are used in a wide variety of foods and drinks. Lemon juice is used to make lemonade, soft drinks, andcocktails. It is used in marinades for fish, where its acid neutralizes amines in fish by converting them into nonvolatile ammoniumsalts, and meat, where the acid partially hydrolyzes tough collagen fibers, tenderizing the meat, but the low pH denatures the proteins, causing them to dry out when cooked. Lemon juice is frequently used in the United Kingdom to add to pancakes, especially on Shrove Tuesday.Lemon juice is also used as a short-term preservative on certain foods that tend to oxidize and turn brown after being sliced (enzymatic browning), such as apples, bananas, and avocados, where its acid denatures the enzymes.Lemon juice and rind are used to make marmalade and lemon liqueur. Lemon slices and lemon rind are used as a garnish for food and drinks. Lemon zest, the grated outer rind of the fruit, is used to add flavor to baked goods, puddings, rice, and other dishes.The leaves of the lemon tree are used to make a tea and for preparing cooked meats and seafoods.Other usesIndustrialLemons were the primary commercial source of citric acid before the development of fermentation-based processes.[12]As a cleaning agentThe juice of the lemon may be used for cleaning. A halved lemon dipped in salt or baking powder is used to brighten copper cookware. The acid dissolves the tarnish and the abrasives assist the cleaning. As a sanitary kitchen deodorizer the juice can deodorize, remove grease, bleach stains, and disinfect; when mixed with baking soda, it removes stains from plastic food storage containers.[13] The oil of the lemon's peel also has various uses. It is used as a wood cleaner and polish, where its solvent property is employed to dissolve old wax, fingerprints, and grime. Lemon oil and orange oil are also used as a nontoxic insecticide treatment.A halved lemon is used as a finger moistener for those counting large amounts of bills, such as tellers and cashiers.MedicinalLemon oil may be used in aromatherapy. Lemon oil aroma does not influence the human immune system, but may enhance mood.[14] The low pH of juice makes it antibacterial, and in India, the lemon is used in Indian traditional medicines (Siddha medicine and Ayurveda).[citation needed]OtherOne educational science experiment involves attaching electrodes to a lemon and using it as a battery to produce electricity. Although very low power, several lemon batteriescan power a small digital watch.[15] These experiments also work with other fruits and vegetables.Lemon juice is also sometimes used as an acid in educational science experiments.Lemon juice may be used as a simple invisible ink, developed by heat.Lemon alternatives
    Lemons in growth
    Many plants taste or smell similar to lemons.ProductionAs of 2012, the world's top three lemon-producing nations by tonnage were China, India, and Mexico, which together accounted for nearly half (43.5%) of all global production.
    2012 lemon producer countries

    Top lemon* producing countries — 2012
    (in million metric tons)RankCountryProduction
    (Tonnes)Portion
    of total1 China2,300,00015.21%2 India2,200,00014.55%3 Mexico2,070,76413.70%4 Argentina1,300,0008.60%5 Brazil1,208,2757.99%6 United States771,1105.10%7 Turkey759,7115.69%8 Spain625,7004.14%9 Iran600,0003.97%10 Italy346,3252.29%—All others2,936,57719.42%—World15,118,462100%Source: UN Food & Agriculture Organization[17]*Note: All figures include both lemons and limes.Nutritional value and phytochemicalsLemon, raw, without peelNutritional value per 100 g (3.5 oz)Energy121 kJ (29 kcal)CarbohydratesSugars2.5 gDietary fiber2.8 gFat0.3 gProtein1.1 gVitaminsThiamine (B1)(3%)0.04 mgRiboflavin (B2)(2%)0.02 mgNiacin (B3)(1%)0.1 mgPantothenic acid (B5)(4%)0.19 mgVitamin B6(6%)0.08 mgFolate (B9)(3%)11 μgCholine(1%)5.1 mgVitamin C(64%)53 mgMineralsCalcium(3%)26 mgIron(5%)0.6 mgMagnesium(2%)8 mgManganese(1%)0.03 mgPhosphorus(2%)16 mgPotassium(3%)138 mgZinc(1%)0.06 mgLink to USDA Database entryPercentages are roughly approximated usingUS recommendations for adults.
    Source: USDA Nutrient DatabaseLemons are a rich source of vitamin C, providing 64% of the Daily Value in a 100 g serving (table). Other essential nutrients, however, have insignificant content (table).Lemons contain numerous phytochemicals, including polyphenols and terpenes.[18] As with other citrus fruits, they have significant concentrations of citric acid (about 47 g/l in juice).[19]Gallery
    • Lemon seedling
    • Full sized tree
    • Green and yellow lemons in growth
    • Variegated pink lemon
    See alsoFood portalReferences
    1. ^ Jump up to:a b c d e f g h i j Julia F. Morton (1987). "Lemon in Fruits of Warm Climates". Purdue University. pp. 160–168.
    2. Jump up^ Gulsen, O.; M. L. Roose (2001). "Lemons: Diversity and Relationships with Selected Citrus Genotypes as Measured with Nuclear Genome Markers". Journal of the American Society of Horticultural Science 126: 309–317.
    3. Jump up^ James Lind (1757). A treatise on the scurvy. Second edition. London: A. Millar.
    4. Jump up^ Douglas Harper. "Online Etymology Dictionary".
    5. Jump up^ Spalding, William A. (1885). The orange: its culture in California. Riverside, California: Press and Horticulturist Steam Print. p. 88. Retrieved March 2, 2012.
    6. Jump up^ Carque, Otto (2006) [1923]. Rational Diet: An Advanced Treatise on the Food Question. Los Angeles, California:Kessinger Publishing. p. 195. ISBN 978-1-4286-4244-7. RetrievedMarch 2, 2012.
    7. Jump up^ "Complete List of Four Winds Dwarf Citrus Varieties". Fourwindsgrowers.com. Retrieved June 6, 2010.
    8. Jump up^ Buchan, Ursula (January 22, 2005). "Kitchen garden: lemon tree". The Daily Telegraph (London). Retrieved January 24,2014.
    9. Jump up^ Vaiegated pink at the Citrus Variety Collection.
    10. Jump up^ "Taste of a thousand lemons". Los Angeles Times. September 8, 2004. Retrieved November 21, 2011.
    11. Jump up^ "New Zealand Citrus". ceventura.ucdavis.edu. RetrievedJune 13, 2010.
    12. Jump up^ M. Hofrichter (2010). Industrial Applications. Springer. p. 224.ISBN 978-3-642-11458-8.
    13. Jump up^ "6 ingredients for a green, clean home". Shine. RetrievedApril 24, 2008.
    14. Jump up^ 9 Ohio State University Research, March 3, 2008 Study is published in the March 2008 issue of the journalPsychoneuroendocrinology
    15. Jump up^ "Lemon Power". California Energy Commission. RetrievedDecember 7, 2014.
    16. Jump up^ Lemon Myrtle
    17. Jump up^ "Production of Lemon and Limes, by Countries". UN Food & Agriculture Organization. 2011. Retrieved January 29, 2015.
    18. Jump up^ Rauf A, Uddin G, Ali J (2014). "Phytochemical analysis and radical scavenging profile of juices of Citrus sinensis, Citrus anrantifolia, and Citrus limonum". Org Med Chem Lett 7 (4): 5.doi:10.1186/2191-2858-4-5. PMC 4091952.PMID 25024932.
    19. Jump up^ Penniston KL, Nakada SY, Holmes RP, Assimos DG (2008)."Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products" (PDF).Journal of Endourology 22 (3): 567–570.doi:10.1089/end.2007.0304. PMC 2637791.PMID 18290732.
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    (Original post by RainbowKiwi)
    Knew it was, ur secret is out m8 :ahee:
    ...but...:eek:
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    (Original post by John55)
    ...but...:eek:
    Pineapples omg :eek2:
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    (Original post by RainbowKiwi)
    Pineapples omg :eek2:
    I just... ummm...I just :eek:
 
 
 
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