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The Key lime cultivar is a citrus hybrid, Citrus micrantha × Citrus medica (a papeda-citron cross). [9] [10] [11] The Key lime has given rise to several other lime varieties. The best known, the triploid progeny of a Key lime-lemon cross, is the Persian lime (Citrus × latifolia), the most widely produced lime
Eustis (Citrus japonica (synonym Fortunella japonica) × Citrus aurantiifolia) - Key lime crossed with round kumquat, the most common limequat. It was named after the city of Eustis, Florida . Lakeland ( Citrus japonica × Citrus aurantiifolia ) - Key lime crossed with round kumquat, different seed from same hybrid parent as Eustis.
South Arkansas vine ripe pink tomato: 1987 [10] State grain: Rice: ... Florida: State fruit: Orange: 2005 [23] [24] State pie: Key lime pie: 2006 [25] State honey ...
The Florida Keys celebrated its bicentennial Monday along the Gulf of Mexico with a Key lime pie more than 13 feet (4 meters) in diameter — which organizers intend to certify as a world record.
A lime is a citrus fruit, which is typically round, lime green in colour, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles. [1] There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, kaffir lime, finger lime, blood lime, and desert lime.
Climacteric fruits ripen after harvesting and so some fruits for market are picked green (e.g. bananas and tomatoes). Underripe fruits are also fibrous, not as juicy, and have tougher outer flesh than ripe fruits (see Mouth feel). Eating unripe fruit can lead to stomachache or stomach cramps, and ripeness affects the palatability of fruit.
Persian lime, Key lime, Bitter orange, Mandarin orange. I think this settles it; I support moving it to Meyer lemon.--Curtis Clark 23:14, 25 March 2006 (UTC) I went ahead and moved the page. — The KMan talk 00:08, 26 March 2006 (UTC)
Traditionally, Key Lime pie is made using a graham cracker crust. It may be made with or without baking in a pie crust or without crust. [2] The dish is named after the small Key limes, which are more aromatic than the common Persian limes, and which have yellow juice. The filling in a Key lime pie is typically yellow because of the egg yolks. [1]