Fresh fruit lame definition9/15/2023 ![]() ![]() Philippine lime ( Citrus × microcarpa), a kumquat × mandarin hybrid.Key lime ( Citrus × aurantiifolia= Citrus micrantha × Citrus medica ) is also one of the three most widely produced limes globally.Makrut lime ( Citrus hystrix) a papeda relative, is one of the three most widely produced limes globally.Blood lime (red finger lime × (sweet orange × mandarin)).Australian finger lime ( Citrus australasica).Australian desert lime ( Citrus glauca).Australian limes (former Microcitrus and Eremocitrus).The majority of cultivated species are in reality hybrids, produced from the citron ( Citrus medica), the mandarin orange ( Citrus reticulata), the pomelo ( Citrus maxima) and in particular with many lime varieties, the micrantha ( Citrus hystrix var. Species of this genus hybridise readily, and it is only recently that genetic studies have started to shed light on the structure of the genus. The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. ![]() Plants with fruit called "limes" have diverse genetic origins limes do not form a monophyletic group. ![]() ![]() Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. There are several species of citrus trees whose fruits are called limes, including the Key lime ( Citrus aurantiifolia), Persian lime, Makrut lime, and desert lime. Maybe the best thing we can do for both ourselves and our guests is to take the simplest, most straightforward approach.A lime (from French lime, from Arabic līma, from Persian līmū, "lemon") 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. What I’ve learned from my parents is that maybe when it comes to dessert, we should y less. If I’m cutting you fruit, it means I adore you.Īs home cooks, we are often obsessed with this idea of dazzling our guests with fancy, mile-high sweets that took us all day to make. I’m splurging on fruit, cutting it up on a board, maybe putting some chili powder in a small bowl for dipping, perhaps a hunk of cheese on a side. There are few better feelings than discovering strawberries in your freezer in September, even if they are slightly icy.Īnd when I have friends over, unless my roommate decides to bake (which, to be honest, he does quite a bit), I know exactly what I’m serving my guests for dessert. If I was going out of town and there was ripe fruit in the fridge, I’d cut it up and freeze it, so I could come back to it later. Cutting fruit forces you to take a little extra time to enjoy it. But I’d always take the time to cut it, like my dad did. Sometimes I’d season it with chaat masala, or chili powder. When dinner was wrapping up, I would take out the fruit, and cut it into bite-sized pieces. I found myself following a similar ritual to my dad. I decided I would allow myself to splurge on a pound or so of one good-looking variety of fruit a week, whether it was a pack of candy-like strawberries, or ripe peaches, or a squishy, tart apricot. It helped when I moved next to a farmers’ market, where I could literally see what fruit was available from my window. My sister and I adored the shape, and the pucker-inducing flavor. Spring brought star fruit, slice into thin, juicy pieces. He’d serve them to us in deep, stainless steel bowls, giving each our servings a quick scan to make sure there were no lingering pieces of pith. In the winter, he’d buy pomegranates, and spend the afternoon carefully peeling them, ruining many white t-shirts in the process. So year-round, my dad, our family’s designated grocery shopper, would visit the various Korean, Vietnamese, and Indian grocery stores in our Dallas suburbs in search of interesting varieties. Here in the U.S., the fruit variety is much more limited. In India, my parents grew up eating chikoos, custard apples, fresh coconut, and dozens of types of mangoes. Like the families at Halloween who give out toothbrushes instead of candy. Instead, our dinners at home always ended with fruit. My mom, an immigrant from India, didn’t know the first thing about buttercream varieties or stiff peaks when she arrived in Texas in 1980, and she was a health nut, anyway, so it didn’t really matter. ![]()
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