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.