Lemon and Lime - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 367

Table 20.4. Characteristics of two lime varieties.

Variety Distribution Tree Fruit Pulp

Tahitian or
Persian
( C. latifolia )

South
Florida,
Australia,
California

Hybrid of citron and/or
lemon; better tolerance
of cold and lower
requirement for heat to
reach maturity

Oblong, large-fruited, 2-5 times
larger than the small-fruited
limes; shaped like lemons with
thin rind; stores poorly

Pale greenish
yellow, juicy and
very acidic;
characteristic
lime flavour

Sweet lime
( C. limettioides
Tan.)

India, Middle
East, Latin
America

Round to slightly oblong,
medium in size; greenish
yellow to orange yellow at
maturity, rind with a
distinctive, slightly medicine-
or turpentine-like aroma

Yellowish, with
juice so nonacid
as to be insipid
to most tastes

Source: Adapted from Halpin (1982); Goodrich (2003).

2004), although there are no quality differences between
light green limes and fully yellow fruits (Thompson,
2003).

candied at home and preserved in brine, then supplied to
manufacturers of confectionery and baked goods. It is the
source of lemon oil, pectin, and citric acid (Morton, 1987a;
Kimball et al., 2005).
Sweet lime is enjoyed out of hand or fresh in the West
Indies and Central America; the stem end is cut off, the
core is pierced with a knife, and the juice is sucked out. The
fruit is eaten fresh in India as well as cooked and preserved
(Morton, 1987b). The Mexican lime, because of its special
bouquet and unique flavor, is ideal for serving in half as a
garnish and flavoring for fish and meats, for adding zest to
cold drinks, and for making limeade. This lime is grown
mainly to flavor prepared foods and beverages throughout
Malaysia.
Mexican limes are often made into jam, jelly, and mar-
malade. In Malaysia, they are preserved in syrup and also
pickled by first making four incisions in the apex, covering
the fruits with salt, and later preserving them in vinegar.
The pickled fruits may be fried in coconut oil and sugar
before serving and then eaten as appetizers. In India, pick-
ling is done by quartering the fruits, layering the pieces
with salt in glass or glazed clay jars, and placing in the sun
for 3-4 days. The contents are stirred once a day. Green
chili peppers, turmeric, ginger, or other spices may be in-
cluded at the outset. Coconut or other edible oil may be
added last to enhance the keeping quality. Alternatively,
the fruit is scraped, steeped in lime juice, then salted and
exposed to the sun. Hard, dried limes are exported from
India to Iraq for making a special beverage. In West Indies,
oil derived from the Mexican lime is extensively used in
flavoring soft drinks, confectionery, ice cream, sherbet, and

CONSUMPTION TRENDS: CULINARY USES
More acidic citrus, such as lemons and limes, are generally
not eaten on their own. Lemon juice, fresh, canned, con-
centrated, and frozen or dehydrated and powdered is used
for lemonade, in carbonated beverages, or other beverages
(Morton, 1987a; Kimball et al., 2005). Lemons and limes
are also used as garnishes or in cooked dishes. Their juice is
used as an ingredient in a variety of dishes; it can commonly
be found in salad dressings and squeezed over cooked meat
or vegetables. The rind and oil of the fruit is generally very
bitter, especially when cooked, and so is often combined
with sugar. The fruit pulp can vary from sweet and tart to
extremely sour. Lemon or lime is commonly used as a gar-
nish for water, soft drinks, or cocktails. The colorful outer
skin of lemon and lime, known as zest (rind), is used as a
flavoring in cooking (Anon, 2010b).
Lemon finds application in making cold sweets (ice
cream flans, souffles, bombes, sorbets, sherbets, frappes,
etc.) and others (refrigerated cakes, cookies, cake icings,
puddings, etc.), as shown in Table 20.5. Both lemon and
lime are used in making the following preserves: lemon
classic and creamy curd, lemon jelly, lemon marmalade,
lemon marrow curd, lemony melon preserve, and lime mar-
malade (Street, 1996). A few drops of lemon juice, added
to cream before whipping, gives stability to the whipped
cream (Morton, 1987a; Street, 1996). Lemon peel can be