Blood lime

Blood Lime is a hybrid citrus fruit that is a cross between the red finger lime (Citrus australasica var. sanguinea) and the Ellendale Mandarin (Citrus reticulata). It was developed by the Commonwealth Scientific and Industrial Research Organisation (CSIRO) in Australia as part of the Australian Citrus Breeding Program.

Description

The blood lime is smaller than most limes, typically measuring between 30 and 40 millimeters in diameter. The fruit has a deep red skin and flesh, which gives it its name. The skin is thin and smooth, while the flesh is juicy and has a tart, tangy flavor. The blood lime is seedless, which makes it more convenient for culinary use than other lime varieties.

Cultivation

Blood limes are grown primarily in Australia, but they can be cultivated in any region with a suitable climate for citrus fruits. They prefer a sunny location and well-drained soil. The trees are relatively small, typically reaching a height of 2 to 3 meters, which makes them suitable for small gardens or container growing. Blood limes are usually harvested in the winter months.

Uses

Blood limes are versatile and can be used in a variety of culinary applications. They can be used in the same way as other limes, but their unique color and flavor profile also make them a popular choice for gourmet dishes. They are often used in desserts, cocktails, and sauces, and they can also be used to make marmalade.

See also

• Citrus taxonomy
• List of citrus fruits

References

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