The lemon is a small evergreen tree originally native to Asia, and is also the name of the tree’s oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking. Lemon juice is about 5% (approximately 0.3 moles per liter) citric acid, which gives lemons a tart taste, and a pH of 2 to 3. This makes lemon juice an inexpensive, readily available acid for use in educational science experiments. Because of the tart flavor, many lemon-flavored drinks and candies are available on the market, including lemonade.

Varieties: Meyer lemon, Lisbon, Eureka, Verna, Bush Lemon Tree, Villafranca, Lemonade, West Indian or Mexican or Key, Tahitian or Persian.

Lemons are used to make lemonade, and as a garnish for drinks. Many mixed drinks, soft drinks, iced tea, and water are often served with a wedge or slice of lemon in the glass or on the rim. The average lemon contains approximately 3 tablespoons of juice. Allowing lemons to come to room temperature before squeezing (or heating briefly in a microwave) makes the juice easier to extract. Lemons left unrefrigerated for long periods of time are susceptible to mold.

Fishes are marinated in lemon juice to neutralize the odor. The acid neutralizes the amines in fish by converting them into nonvolatile ammonium salts.

Lemon juice, alone or in combination with other ingredients, is used to marinate meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat), though the juice does not have any antibiotic effects.

Lemons, alone or with oranges, are used to make marmalade. The grated rind of the lemon, called lemon zest, is used to add flavor to baked goods, puddings, rice and other dishes. Pickled lemons are a Moroccan delicacy. A liqueur called limoncello, typical of southern Italy, is made from lemon rind.

When lemon juice is sprinkled on certain foods that tend to oxidize and turn brown after being sliced, such as apples, bananas and avocados, the acid acts as a short-term preservative by denaturing the enzymes that cause browning and degradation.

India tops the production list with ~16% of the world’s overall lemon and lime output followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%).

Cantaloupe (also cantaloup, muskmelon or rockmelon) refers to two varieties of Cucumis melo , which is a species in the family Cucurbitaceae, which includes nearly all melons and squashes).

The jalapeño  is a medium- to large-sized chili pepper which is prized for its warm, burning sensation when eaten. Ripe, the jalapeño can be 2–3½ inches (5–9 cm) long and is commonly sold when still green.

The cucumber is a widely cultivated plant in the gourd family Cucurbitaceae, which includes squash, and in the same genus as the muskmelon.The cucumber is a creeping vine that roots in the ground and grows up trellises or other supporting frames

An heirloom tomato (also called heritage tomato in the UK) is an heirloom plant, an open-pollinated (non-hybrid) cultivar of tomato. Heirloom tomatoes have become increasingly popular and more readily available in recent years.

The lemon is a small evergreen tree originally native to Asia, and is also the name of the tree’s oval yellow fruit. The fruit is used for culinary and nonculinary purposes throughout the world – primarily for its juice, though the pulp and rind (zest) are also used, mainly in cooking and baking.

The Key lime is a citrus species with a globose fruit, 2.5-5 cm in diameter (1-2 in) that is yellow when ripe but usually picked green commercially. It is smaller, seedier, has a higher acidity, a stronger aroma,and a thinner rind than that of the Persian lime (Citrus x latifolia).

Onion is a term used for many plants in the genus Allium. They are known by the common name “onion” but, used without qualifiers; it usually refers to Allium cepa. Allium cepa is also known as the “garden onion” or “bulb” onion.

The papaya is the fruit of the plant Carica papaya, in the genus Carica. It is native to the tropics of the Americas, and was cultivated in Mexico several centuries before the emergence of the Mesoamerican classic cultures.

Persian Lime, also known as Tahiti lime or Bearss lime, is a citrus fruit sold simply as a “lime” in the United States. The fruit is about 6 cm in diameter, often with slightly nippled ends, and is usually sold quite green, although it yellows as it reaches full ripeness.

Pineapple is the common name for an edible tropical plant and also its fruit. It is native to the southern part of Brazil, and Paraguay. Pineapple is eaten fresh or canned and is available as a juice or in juice combinations.

The serrano pepper is a type of chili pepper that originated in the mountainous regions of the Mexican states of Puebla and Hidalgo. Unripe serranos are green, but the color at maturity varies. Common colors are green, red, brown, orange, or yellow.

/ Physalis ixocarpa. The tomatillo is a plant of the Solanaceae (nightshade) family, related to tomatoes, bearing small, spherical and green or green-purple fruit of the same name. Tomatillos, referred to as green tomato (Spanish: tomate verde) in Mexico, are a staple in Mexican cuisine.

Lycopersicon lycopersicum /Lycopersicon esculentum

The tomato is an herbaceous, usually sprawling plant in the Solanaceae or nightshade family that is typically cultivated for the purpose of harvesting its fruit for human consumption.

The chayote is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash.The plant has large leaves that form a canopy over the fruit. The vine is grown on the ground or more commonly on trellises.

The term “bell pepper” is the American name for some fruits of the Capsicum Annuum species of plants. Cultivars of the plant produce fruits in different colors, including red, yellow, green and orange.

Mangoes belong to the genus Mangifera, consisting of numerous species of tropical fruiting trees in the flowering plant family Anacardiaceae. The mango is indigenous to the Indian Subcontinent.