The tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, though 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 lemons a sour taste. Fun Fact: Know how they say to roll a lemon on a counter top to break the cells inside that hold the liquid in order to get more juice out of juicing them? Well, you can microwave them for 20 seconds as well, just to get every bit possible! You should be able to get 2-3 tablespoons of juice per lemon.
An apricot is a fruit, or the tree that bears the fruit, of several species in the genus Prunus (stone fruits). Usually, an apricot tree is from the species P. armeniaca, but the species P. brigantina, P. mandshurica, P. mume, and P. sibirica are closely related, have similar fruit, and are also called apricots. Nice Tip: Refrigerating apricots will dramatically impair their ripening process. Leave them out at room temperature until they are ripe, then refrigerate them.
Persimmon fruit matures late in the fall and can stay on the tree until winter. In color, the ripe fruit of the cultivated strains range from glossy light yellow-orange to dark red-orange depending on the species and variety. They similarly vary in size from 1.5 to 9 cm (0.59 to 3.54 in) in diameter, and in shape the varieties may be spherical, acorn-, or pumpkin-shaped. Fun Fact: Persimmon is deciduous tree that can develop one or several trunks. It can reach 25 to 66 feet in height.