Difference between revisions of "Lime (fruit)" - New World Encyclopedia
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| classis = [[Dicotyledon|Magnoliopsida]] | | classis = [[Dicotyledon|Magnoliopsida]] | ||
| subclassis = [[Rosidae]] | | subclassis = [[Rosidae]] | ||
| − | | ordo = [[Sapindales]] | + | | ordo = [[Sapindales]]* |
| familia = [[Rutaceae]] | | familia = [[Rutaceae]] | ||
| genus = [[Citrus]] | | genus = [[Citrus]] | ||
}} | }} | ||
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| − | + | '''Lime''' is a term referring to a number of different [[species]] and hybrids of shrublike [[tree]]s of the [[genus]] ''Citrus'', as well as the name for the popular edible [[fruit]] of these plants. Lime plants are characterized by a spiny or thorny stem, green and leatherly [[leaf|leaves]], clusters of small, and aromatic white [[flower]]s. The fruit, which is similar to the lemon, is juicy, oval (egg-shaped), small (3-6 centimeters in diameter), acidic, and is typically green or yellowish green even when mature, but will turn yellow like the lemon is exposed to a cool winter enviromental condition. The lime fruit tends to be smaller and rounder (globular) than the lemon, and with a sweeter and more acidic pulp and a thinner rind. | |
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| − | Citrus | ||
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| + | The ''[[Citrus]]'' genus is a group of [[flowering plant]]s in the family [[Rutaceae]] (orange family) that originated in tropical and subtropical southeast [[Asia]] and that have a distinctive berry with the internal parts divided into segments. Besides limes and lemons, other members of the Citrus genus include [[orange (fruit)|orange]]s, [[citron]]s, [[grapefruit]], [[pomelo]]s (pummelo, pommelo), and mandarins (tangerines). Most members of the ''Citrus'' genus arose as hybrids, and the hybridized types of citrus may or may not be recognized as [[species]] according to different taxonomies (Katz and Weaver 2003). | ||
| − | + | * While the fruit of the lemon serves the plant's individual purpose of [[reproduction]], it also serves a wider value for [[human]]s in terms of culinary and non-culinary uses. Among the culinary uses are the use of the juice in drinks, garnishes for drinks, condiments, salad dressings, and squeezed over cooked meat or [[vegetable]]s. As an astringent citrus, lemons generally are not eaten on their own. Among non-culinary purposes are the use of lemon oil in perfumes, cosmetics, and furniture polish and the tree for aesthetic purposes. | |
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| − | + | == Overview and varieties == | |
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| + | Katz and Weaver (2003) claim that the generally accepted view is that there were three primordial Citrus species—''Citrus medica'' ([[citron]]s), ''Citrus maxima'' ([[pumelo]]s), and ''Citrus reticulata'' ([[mandarin]]s)—and that all other types of citrus rose from single or sequential hybridization events between these species or their offspring. Other possible original species could be ''Citrus aurantifolia'', the key lime, from India, and ''Citrus halimii'', a more recent discovery, from [[Thailand]] and [[Malaysia]]. Based on whether the hybridized types of citrus are recognized as species, anywhere from 3 to 170 species are recognized, with the commonly used system of Swingle recognizing 16 species (Katz and Weaver 2003). | ||
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| + | Plants designated as limes include both species, such as ''Citrus aurantifolia'' (key lime), and a variety of hybrids, with major ones being ''Citrus x limonia'' (Rangur lime) and ''Citrus x latifolia'' (Persian lime, a cross between true lime and citron). | ||
| + | |||
| + | The limes most commonly available commercially are the smaller, yellower key lime and the larger, greener Persian lime. ]] "Key lime" is an American [[retronym]], as the original fruit known in English as a "lime" was ''Citrus aurantifolia'', derived from the Persian name لیمو, ''limu'' (the fruit was introduced to [[Europe]] during the [[Crusades]]). Other limes include the Mandarin lime (''Citrus limonia''), Kaffir lime (''Citrus hystrix''), the various Australian limes, sweet lime (''Citrus limetta''), and Palestine sweet lime (''Citrus limettioides''). | ||
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| + | The name lime is also used for some species that are not part of the ''Citrus'' genus, such as Spanish lime (''Melicoccus bijugatus''), wild lime (''Adelia ricinella''), and musk lime ((''X Citrofortunella mitis''). The [[limequat]] is a lime-[[kumquat]] hybrid. | ||
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The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange." The lime plant, in particular, is extremely sensitive to cool conditions, thus it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits will actually change to a yellow color. Many citrus fruits are picked while still green, and ripened while in transit to supermarkets. | The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange." The lime plant, in particular, is extremely sensitive to cool conditions, thus it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits will actually change to a yellow color. Many citrus fruits are picked while still green, and ripened while in transit to supermarkets. | ||
| − | + | ||
| + | For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits. The largest producers are [[Italy]] and the [[United States]]. In the United States, lemons are commercially grown in cooler-summer/moderate-winter coastal Southern California, because sweetness is neither attained nor expected in retail lemon fruit. Other top producing nations include [[Spain]], [[Greece]], and [[Argentina]]. | ||
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== Uses == | == Uses == | ||
Revision as of 20:55, 20 May 2007
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 Kaffir Lime fruit
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Lime is a term referring to a number of different species and hybrids of shrublike trees of the genus Citrus, as well as the name for the popular edible fruit of these plants. Lime plants are characterized by a spiny or thorny stem, green and leatherly leaves, clusters of small, and aromatic white flowers. The fruit, which is similar to the lemon, is juicy, oval (egg-shaped), small (3-6 centimeters in diameter), acidic, and is typically green or yellowish green even when mature, but will turn yellow like the lemon is exposed to a cool winter enviromental condition. The lime fruit tends to be smaller and rounder (globular) than the lemon, and with a sweeter and more acidic pulp and a thinner rind.
The Citrus genus is a group of flowering plants in the family Rutaceae (orange family) that originated in tropical and subtropical southeast Asia and that have a distinctive berry with the internal parts divided into segments. Besides limes and lemons, other members of the Citrus genus include oranges, citrons, grapefruit, pomelos (pummelo, pommelo), and mandarins (tangerines). Most members of the Citrus genus arose as hybrids, and the hybridized types of citrus may or may not be recognized as species according to different taxonomies (Katz and Weaver 2003).
- While the fruit of the lemon serves the plant's individual purpose of reproduction, it also serves a wider value for humans in terms of culinary and non-culinary uses. Among the culinary uses are the use of the juice in drinks, garnishes for drinks, condiments, salad dressings, and squeezed over cooked meat or vegetables. As an astringent citrus, lemons generally are not eaten on their own. Among non-culinary purposes are the use of lemon oil in perfumes, cosmetics, and furniture polish and the tree for aesthetic purposes.
Overview and varieties
Katz and Weaver (2003) claim that the generally accepted view is that there were three primordial Citrus species—Citrus medica (citrons), Citrus maxima (pumelos), and Citrus reticulata (mandarins)—and that all other types of citrus rose from single or sequential hybridization events between these species or their offspring. Other possible original species could be Citrus aurantifolia, the key lime, from India, and Citrus halimii, a more recent discovery, from Thailand and Malaysia. Based on whether the hybridized types of citrus are recognized as species, anywhere from 3 to 170 species are recognized, with the commonly used system of Swingle recognizing 16 species (Katz and Weaver 2003).
Plants designated as limes include both species, such as Citrus aurantifolia (key lime), and a variety of hybrids, with major ones being Citrus x limonia (Rangur lime) and Citrus x latifolia (Persian lime, a cross between true lime and citron).
The limes most commonly available commercially are the smaller, yellower key lime and the larger, greener Persian lime. ]] "Key lime" is an American retronym, as the original fruit known in English as a "lime" was Citrus aurantifolia, derived from the Persian name لیمو, limu (the fruit was introduced to Europe during the Crusades). Other limes include the Mandarin lime (Citrus limonia), Kaffir lime (Citrus hystrix), the various Australian limes, sweet lime (Citrus limetta), and Palestine sweet lime (Citrus limettioides).
The name lime is also used for some species that are not part of the Citrus genus, such as Spanish lime (Melicoccus bijugatus), wild lime (Adelia ricinella), and musk lime ((X Citrofortunella mitis). The limequat is a lime-kumquat hybrid.
The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange." The lime plant, in particular, is extremely sensitive to cool conditions, thus it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits will actually change to a yellow color. Many citrus fruits are picked while still green, and ripened while in transit to supermarkets.
For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits. The largest producers are Italy and the United States. In the United States, lemons are commercially grown in cooler-summer/moderate-winter coastal Southern California, because sweetness is neither attained nor expected in retail lemon fruit. Other top producing nations include Spain, Greece, and Argentina.
Uses
Astringent citrus, such as lemons and limes, are generally not eaten on their own. Both lemons and limes are regularly served as lemonade or limeade by diluting the juices of these fruits and adding sugar. Lemons and limes are also used as garnishes for drinks such as iced tea or a soft drink, with a slice either inside or on the rim of the glass. Only lemons, however, are used in the Italian liqueur Limoncello. A wedge of lemon is also often used to add flavor to water. Marmalade, a condiment derived from cooked orange and lemon, can be especially bitter.
Lemons and limes are used as an ingredient in a variety of dishes and their juice can commonly be found in salad dressings and squeezed over cooked meat or vegetables. Lemon juice is typically squeezed onto fish dishes; the acidic juice neutralizes the taste of amines in fish by converting them to nonvolatile ammonium salts. In addition, lemon juice is widely used, along with other ingredients, when marinating meat before cooking: the acid provided by the juice partially hydrolyzes the tough collagen fibers in the meat (tenderizing the meat).
Limes in drinks
Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre, as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries. Lime juice is also used in commercial soft drinks.
Limes in cooking
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is used in tacos, Key lime pie, a traditional Florida dessert, and is a very common ingredient in authentic Mexican and Southwestern American dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavoring is typical of Persian cuisine and Sprite.
Other uses
In order to prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia), which led in time to the nickname "limey" for all Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains.
Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy.
Lime Associations & Organizations
AFABLE (Association For A Better Lime Experience) was founded in 2002. This organization seeks to promote the use of lime in everyday cooking, and believes that lime needs better culinary representation. AFABLE members believe that lime is the most flavorful, delicious citrus.
Production trends
According to FAO, Mexico produced almost 12% of the global output of lemons and limes in 2005 followed by India, Argentina, Iran and Brazil.
Fruits known as "lime"
- Australian limes
- Australian desert lime (Citrus glauca)
- Australian finger lime (Citrus australasica)
- Australian round lime (Citrus australis)
- Blood lime
- Kaffir lime (Citrus hystrix) (a.k.a. kieffer lime; makrut, or magrood)
- Key lime (Citrus aurantifolia) (a.k.a. Mexican, West Indian, or Bartender's lime)
- Mandarin lime (Citrus limonia)
- Musk lime (X Citrofortunella mitis)
- Palestine sweet lime (Citrus limettioides)
- Persian lime (Citrus x latifolia) (a.k.a. Tahiti or Bearss lime)
- Spanish lime (Melicoccus bijugatus) (a.k.a. mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
- Sweet lime (Citrus limetta) (a.k.a. sweet limetta, Mediterranean sweet lemon)
- Wild lime (Adelia ricinella)
- Limequat (lime × kumquat)
See also
- Lime tree (Tilia sp.)
Gallery
A cluster of unripened limes on a bush.
Lime wedges are typically used in drinks.
A closeup of a whole lime.
Grocery store limes
ReferencesISBN links support NWE through referral fees
- Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's cooking guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589.
- Katz, S. H., and W. W. Weaver. 2003. Encyclopedia of Food and Culture. New York: Schribner. ISBN 0684805685.
- Citrus aurantifolia Swingle
- Tahiti Lime
- Citrus (Orange, Lemon, Lime, Grapefruit, Naartjie genus)
- Hort 403 - Lecture32
- Key Limes (Citrus aurantifolia)
External links
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