Dayap

Dayap is a type of citrus fruit native to the Philippines. It is also known as the Philippine lime or Philippine lemon. The fruit is small, round, and green, similar to the Key lime but with a distinct aroma and flavor.

Description

The Dayap tree is small to medium in size, with a height of 3 to 6 meters. The leaves are oblong and have a pointed tip. The flowers are white and fragrant, blooming in clusters. The fruit is small, about 2 to 3 cm in diameter, and has a thin, smooth rind that turns from green to yellow when ripe. The pulp is juicy and acidic, with a strong, distinctive flavor.

Uses

Dayap is widely used in Philippine cuisine. The juice is often used as a flavoring in dishes, desserts, and beverages. It is also used as a condiment, similar to how lemon or lime is used in other cuisines. The rind is also used in cooking and baking for its aroma and flavor. In addition, the fruit has medicinal uses. It is used in traditional medicine for its antiseptic and antibacterial properties.

Cultivation

Dayap is a tropical fruit that thrives in warm, humid climates. It is typically grown in the lowlands, but can also be grown in higher elevations with the right care. The tree is propagated through seeds or grafting. It requires well-drained soil and regular watering. The fruit is harvested when it turns from green to yellow.

Varieties

There are several varieties of Dayap, including the Kaffir lime and the Persian lime. These varieties differ in size, flavor, and usage.

See also

• Citrus
• Philippine cuisine
• Key lime
• Lemon
• Lime