Australia Lime; an Ancient Fruit That Has Been In Use in Australia for Thousands of Years
Australia limes are species of the plant genus Citrus that
are native to Australia and Papua New Guinea. It is a distant cousin of the
common lemon and has some key characteristics of both the lemon rind, yet none
of its commercial counterpart's distinctive tastes or aromas. Australian lime
is a seedless lemon that is cultivated in tropical rainforests. Its relation to
the common lemon reminds many people of tangerines, and its resemblance to a
grapefruit. Australian lime is often confused with other citrus fruits. The
best way to tell the difference is to know the characteristics of Australian
lime or desert lime, another familiar citrus fruit.
Australia has six species of native citrus - without a doubt
the most popular and cultivated is the Australian finger lime. They are found
growing as an understory shrub or tree in the areas of the Bundjalung nation.
In nature the plant reaches a height of about 6 meter (20 feet). Australia limes are widely use to
brighten and complement the flavor of seafood such as sushi, ceviche, nigiri, seared
scallops, oyster shooters, and grilled salmon, among others. Moreover, bakers
use them to decorate cream puffs, cakes, cookies, ice cream, and cheesecakes. The
taste of the finger lime is tart with some astringency and bitterness.
With their tiny leaves and sharp spikes finger limes are one
of the few citrus varieties that can be grown outside in the United Kingdom
without protection. These in-demand fruits are mostly grown commercially in the
United States. Finger limes come in a range of colors from green to yellow to
brown to pink, with the pink being a little sweeter. Moreover, Australia limes are
rich in Vitamin E, potassium, and folate. Eating limes or drinking the juice
help reduce the risk of heart disease, promote healthy skin, aid iron
absorption, prevent kidney stones, and improve immunity. However, if allergic
to citrus fruit, avoid limes.
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