If you've been paying attention at grocery stores and farmers' markets, you might have seen Buddha's hand lemons popping up more and more. But how do you use one? Lucky for us, the Smithsonian Magazine has been wondering the same thing. If you cut into the fruit, you'll notice there's only white pith; there's no possible way to juice this thing.

Villafranca lemons are similar to a Lisbon lemon in crop distribution and are hard to distinguish from the Eureka variety simply in looks (via Citrus Variety Collection). They are said to have originated in Sicily but don't get much love thanks to being not that special in comparison to our most recognizable lemons. However, according to Oscar Tintori, Villafranca lemon trees have fewer thorns, which is appreciated when picking.

Again, this is not a made-up name. Baboon lemons come from Brazil and are noticeably large — about the size of your hand — with an intense rind and flesh. According to Harris Citrus Nursery, Baboon lemons are acidic with a slight lime taste.

Another bumpy variety! But that's not the only thing cool about them. Citron lemons are also the oldest known lemon variety (via Arte Cibo). We most likely have the Jewish people to thank for transporting them from Syria to Spain — though there are different types of citron fruits all over the world.

Considered a "special lemon" by many, the Interdonato lemon has a stretched shape with long points at the end. It's a graft, or the result of attaching a twig or bud from one plant to another, between cedar and an "ariddaru" lemon, which is a popular Sicilian variety (via Milazzo Flora). Of all the Italian varieties, Interdonato lemons are the earliest, as they're produced in the fall and early winter. However, the trees do not respond well to forceful growth, so they are really only grown for that early production, notes Citrus Variety.

These are just immediately recognizable from their squat and round shape. Genoa lemons come from, duh, Genoa, (via Garden Guides). Oh, to come from Genoa, Italy, what a dreamy idea. Because these lemons are wider than the average or "true" lemon, you'll find an above-average number of sections, or carpels, inside. On average, Genoa lemons have 12 carpels. But don't get your hopes up for overly juicy lemons. Despite their size, these sections don't provide much juice.

The tree that these lemons come from originates in Turkey (via Citrus Variety). From what we can understand, the University of California took the tree and grafted it with a Ponderosa lemon tree, successfully altering the tree to produce fruit. The resultant lemon has an early harvest of medium-sized fruit with an elongated and cylindrical appearance, notes Fresh Fruit. Lamas lemons have a uniform peel that's shiny and easy to zest.

According to the Merriam-Webster Dictionary, Perrine lemons are a hybrid between a Genoa lemon and either a Mexican or West Indian lime. They were first developed in Florida with the hopes of sustaining past diseases affecting citrus plants (via Specialty Produce). The resulting fruit is smaller in size and sort of squat, much more like limes in that way than lemons. They also ripen from green to yellow — though they may retain some of that green color even when ripened. They also have a high acidity level which makes them perfect for marinating seafood. Perrine lemons have a thin and smooth rind that is still tough and covered in little oil glands that give the lemon that quintessential textured feel.

These Italian lemons make it easy by telling us where they're from in the name. Sorrento lemons are from Sorrento, Italy, and have an oval shape that tapers at either side (via Specialty Produce). They also can become quite large, depending on your variety. Given their slightly thick peel that is covered in oil glands, the fruit gives off an impressive amount of essential oil.

All you need to know about this variety is in the name, isn't it? Although the exact origin of these lemons is unknown, Oscar Tintori writes that they were found in Medici gardens as early as the 17th century. The plant itself is hardy and very productive, producing many lemons per harvest — which stems (get it?) from spring to fall. Once harvested, they will continue to regrow until the season is over. Mediterranean Sweet lemons can also be grown in pots, writes Victoriana Nursery Gardens, which makes them a great variety to grow in the home.