LIMES - The lime, which belongs to the rue family (Rutaceae), comes originally from south-east Asia. Sour limes have a considerably greater share of the world market than sweet limes, with only sour limes being sold in Europe.
Like other citrus fruit, limes consist of three layers:
- the outer peel (flavedo layer), the glands of which exude the essential oils, which produce the typical citrus odor
- the whitish albedo layer (inner layer of the peel)
- the flesh of the fruit, consisting of approx. 8 - 10 segments, which contains the juice sacs.
Limes are very similar to lemons in shape and appearance, but they generally have no apical nipple. The flavedo layer is initially dark green, but it changes in color through green to yellow as it ripens. If the lime is fully ripe, its peel becomes glossy. The greenish, generally seedless flesh is then very juicy and has a sour taste. Since the lime is more sensitive to cold than the other citrus fruits and its peel is thinner than that of the lemon, it is more problematic to transport.
Limes are subdivided into two groups of varieties:
- West Indian, Mexican or Key lime: small, containing seeds
- Tahiti lime or Persian lime: larger, seedless, less aromatic
According to the change in the color of the peel is not a reliable measure of the ripeness of the fruit - it is peel gloss which indicates whether a fruit is ripe or not. Glossy limes are ripe, even if they are still green or have green spots. Another measure of ripeness is the Brix value, which determines the sugar/acid ratio of the juice.
Unlike many other citrus fruits, the peel of the lime is not chemically treated. The reason for this is that the peel is often used together with the pulp, and treated peel is toxic and flavor-impairing and therefore not suitable for eating.
- Commodity Name:
VEGETABLES AND FRUIT (Fresh)