Lemons have a strong taste that resembles a bitter, sour, harsh flavor. Lemon is not typically eaten by itself, it is meant to enhance the flavor of other foods. When lemon is added to foods, it adds a pungent, tart flavor that can be both refreshing and light.

This lemon is another popular variety in India, however, it was first discovered in Brazil in 1914. The Dorshapo lemon is named after the three researchers who found it — thus the rather unusual name. According to India Mart, the Dorshapo lemon is basically a mix of a lemon and Limetta. It is very low in acid, which gives the fruit its sweetness. Dorshapo lemons are also totally edible, and often used to make delicious juices with rind and all.

These lemons have some scientific interest behind them. They are a Greek variety, primarily originating in Cyprus, and are extremely important to the local ecosystem (via Cyprus Embassy Trade Center of New York). In fact, citrus production is a huge part of Cyprus's agriculture. Lemons with a thin skin yet high juice content were historically sought after, so Cyprus decided to supply them themselves over the winter and spring seasons.

The Greek Citron lemon is a spectacle to look at. They are large and tapered to a point at one end. When unripened, they're a light green color — combined with its shape, the Greek Citron looks almost avocado-like until it ripens. We primarily see Greek Citrons prepared as candies to eat alongside your coffee or baked into fruit cakes for a fun and bright yet chewy bite (via Olive Tomato).

Avalon lemons are also called "Avon lemons" which means, either way that you look them up, it's nearly impossible to find information that isn't about a skincare or makeup product. Nonetheless, the photos really show us a lot. Avalon lemons are knobby — again reminiscent of certain gourds in the fall. They seem to ripen from an earthy green to a bright yellow, the color moving from the pointed side connected to the tree's branch to the bottom half.

Many believe the Volkamer lemon to be a hybrid between a lemon and the sour orange, though some say it's a hybrid with a mandarin lime (via Fresh Point). The inside flesh can look almost shrunken, the carpels narrow thanks to a thicker white pith. Nonetheless, the Volkamer lemon is fairly bitter and slightly acidic, with an overall pleasant flavor. It also has a rind rich in essential oils. Because of this, some people sensitive to acid will substitute "true" lemons with a Volkamer lemon.

These lemons have a long history, but all we really want (or need) to know is that they are incredibly sweet, given their low acidity. Given their orange color, they're often believed to be a hybrid between a lemon, mandarin, and sweet orange (via Oscar Tintori). Just look at a photo of the fruit and you'll see the similarities. Otaheite lemons are small and round, almost squat. They tend to grow in clusters, their gorgeous orange color juxtaposed against the dark green of the leaves.

These lemons almost look like a melon on the outside, with a striated green pattern, but cut them open and they're a brilliant soft pink. According to Minneopa Orchards, Pink Variegated lemons are part of the Eureka lemon family. The tree represents a natural mutation discovered in California (via Epic Gardening). Since they are so prized for their beauty, the Pink Variegated lemon trees are typically grown in a dwarf size to make growing in homes — no matter how large the garden space — more accessible.

Sometimes considered a hybrid between a pear and lemon (though this doesn't seem widely sourced), the Lumia lemon does at least resemble the shape of one. Looking at images of the fruit, you can't help but laugh a little. Lumia lemons are hefty things, with a bulbous body that seems to weigh down the tree.

Assam lemons are long and thin with a green-ish yellow hue that makes them fascinating to look at. At first glance of an unripe Assam lemon, they look like giant finger/caviar limes. These lemons, also called "Kazi Nemu,” are native to China and Nepal, but you will find them used in a lot of Indian cuisines as well. Assam lemons are also going up in value, (via The Better India).

Let's not get ahead of ourselves: You can make lemonade with any lemon. But these were specifically bred from a lemon and mandarin orange with the hopes of being the perfect lemon for sweet yet sour lemonade (via Frieda's). The sweetness of the mandarin offsets the bitterness of the lemon (most likely a Lisbon or Eureka). And while they were specifically designed with lemonade in mind, you can really substitute them for a "true" lemon whenever you want. We think using Lemonade lemons for citrus cakes and desserts would be almost too outstanding to manage.

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.

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.

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.

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.

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.

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.

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.

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.

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.