Can you eat unripe lemons that are green

Immature green lemons can be consumed, but they have a sour and astringent taste and may irritate the gastrointestinal tract. Mature yellow lemon has a better flavor and higher nutritional value, while green lemon is more suitable for processing or seasoning. Green lemon contains a high concentration of citric acid and bitter substances, which may cause discomfort in the mouth or stomach when consumed directly. Its acidity can reach more than twice that of mature lemons, making it suitable for slicing and soaking in water or as a seafood deodorizer. The vitamin C content of immature lemon is similar to that of mature fruit, but antioxidant substances such as flavonoids have not been fully synthesized. Lime juice can be used instead of vinegar in cooking, and it is often used in sour dishes such as Dongyin Gong soup in Thai cuisine. Some special varieties, such as lime, are already mature and green in color, and can be consumed normally. When ordinary yellow lemons are immature, their skin is hard and lacks aromatic oil cells, requiring greater force when juicing. Excessive intake of immature lemons may cause temporary enamel sensitivity. It is recommended to rinse your mouth with water after drinking. Green lemon is commonly used as raw material in the processing of candied fruits, and its sharp sour taste is neutralized through sugar soaking technology. When selecting lemons, the ripeness can be determined by pressing, and fruits that have slightly softened have lower acidity. Store green lemons and fruits such as apples and bananas in a sealed container, as ethylene can promote ripening. People with weak gastrointestinal function should avoid consuming green lemons on an empty stomach and can adjust acidity with honey or maple syrup. Lemon leaves can also be used for brewing tea, with a fresh aroma similar to citrus.