Blood lime
| Blood lime | ||||||||||||
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Blood limes |
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| Scientific name | ||||||||||||
| Microcitrus australasica var. Sanguinea x 'Ellendale Mandarine' (Hybrid) | ||||||||||||
Blood limes ( Blood Lime , also Red Center Lime ) are a cross between the Australian Fingerlimette Microcitrus australasica and Ellendale mandarins (which in turn a hybrid of orange and mandarin group).
The fruit was developed as part of a CSIRO project in Australia around 1990, which aimed to be able to grow citrus fruits in salty soil. Although the fruits could not keep well on extremely salty soil, they were well received commercially in Australia and have been sold there since around 2004.
Blood limes are characterized by strong blood-red (sometimes gold-colored) fruits up to 50 × 30 mm in size that grow on trees up to about 3 m high. The pulp is reddish in color. In Australia, the country of origin, ripening takes place in June to August and can then be harvested until October. The aroma seems to be a little weaker than that of conventional limes, the taste of the blood limes is very sour and is often used for sauces, jams and drinks or as decoration.
Apart from the culinary aspect, the lime trees are also often kept as ornamental plants. These are rather frugal and easy to maintain.
Individual evidence
- ↑ Carl Davies (Ed.): CSIRO Science Image . ( csiro.au ).
- ↑ a b Homecitrusgrowers (Ed.): Australian Blood Lime . ( homecitrusgrowers.co.uk ).
- ↑ fruitipedia (ed.): AUSTRALIAN BLOOD LIME_Citrus spp. - Australian blood lime . ( fruitipedia.com ).