Is it better to use green lemon or yellow lemon for lemonade

Green lemon and yellow lemon each have their own advantages, and the choice depends on specific uses and personal taste preferences. Lemon has a higher acidity and a fresh aroma, making it suitable for drinking and Southeast Asian cuisine; Lemon juice is rich and slightly sweet, making it more suitable for direct soaking in water or Western cooking. Green lemon has a stronger acidity than yellow lemon, with a thinner skin and more volatile aromatic compounds, making it particularly suitable for making dishes such as Thai style winter Yin Gong soup and Vietnamese river noodles that require a prominent sour flavor. The lighter color of its juice does not affect the color of the drink and is often used to mix cocktails such as mojito. The vitamin C content of green lemon is slightly higher than that of yellow lemon, but the difference between the two is not significant. It should be noted that green lemon has less flesh, lower juice extraction efficiency, and may have a slight astringency when immature.

Yellow lemon has plump and juicy flesh, with a much higher juice yield than green lemon, making it more economical and practical to soak in water on a daily basis. Its sour taste is relatively gentle and has a hint of sweetness, making it more palatable when consumed alone. Yellow lemon peel is thick and rich in flavonoids, suitable for making lemon candied peel or adding during baking. In terms of nutrition, yellow lemon has a slight advantage in potassium and folate content. But yellow lemons are prone to dehydration and drying out after being stored for a long time. It is recommended to refrigerate and consume them as soon as possible.

It is recommended to choose lemons based on cooking needs. Green lemons are suitable for dishes that pursue flavor levels, while yellow lemons are more suitable for daily hydration needs. Both are rich in vitamin C and antioxidants. When drinking, it is recommended to brew them with warm water to avoid damaging the nutrients. The daily intake should be controlled at 1-2 lemons. People with excessive stomach acid should dilute and drink. Rubbing the skin with salt before use can effectively remove pesticide residues. After cutting open, it is recommended to consume as soon as possible to ensure freshness.