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The Persian lime is a triploid cross between Key lime (Citrus × aurantiifolia) and lemon (Citrus × limon). [ 4 ] [ 5 ] Although there are other citrus species that are referred to as " limes ", the Persian lime is the most widely cultivated lime species commercially, [ 6 ] and accounts for the largest share of the fruits sold as limes.
The Key lime or acid lime (Citrus × aurantiifolia or C. aurantifolia) is a citrus hybrid (C. hystrix × C. medica) native to tropical Southeast Asia. It has a spherical fruit, 2.5–5 centimetres (1–2 inches) in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.
The fruit and flower of a Persian lime (Citrus × latifolia) Makrut lime fruit. A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.
Citrus assamensis, the adajamir or ginger lime, is a species of flowering plant in the family Rutaceae, native to Assam and Bangladesh. It is locally cultivated for its fruit, which give a very sour juice with an aroma reminiscent of ginger or eucalyptus. Key lime: Citrus × aurantiifolia: Persian lime Tahiti lime Bearss lime Citrus × latifolia
Like most citrus, sweet limes will not ripen off the tree, and must be picked when fully ripe. This is indicated by its tennis ball size and lustrous greenish yellow sheen. Gently scratch the surface of a sweet lime: If its oils give way in the fingernails, it is ripe. The juiciest fruits feel heavy for their size.
Lemons turn yellow as they ripen. Ripening agents accelerate ripening. An important ripening agent is ethylene, a gaseous hormone produced by many plants. Many synthetic analogues of ethylene are available. They allow many fruits to be picked prior to full ripening, which is useful since ripened fruits do not ship well.
The main use of the mamoncillo is its sweet fruits, which are consumed fresh or canned, and can also be used in the preparation of soft drinks and alcoholic beverages. It can produce a strong yellow dye, although it is rarely used for this purpose. The pit is also edible. When roasted, it resembles cashew nuts.
The leaves are characteristically citrus-like. The limequat produces an abundance of fruit even at a young age. The fruit is small, oval, greenish-yellow and contains seeds or pips. It has a sweet-tasting skin and a bitter-sweet pulp with a flavor similar to limes. The fruit can be eaten whole or the juice and rind can be used to flavor drinks ...