Blood lime

Blood limes (or 'Australian Blood Lime') are a hybrid citrus fruit developed by the CSIRO project to investigate salt-resistant crops.[1]

Blood lime
Blood limes
Hybrid parentageCitrus australasica var. sanguinea x 'Ellendale Mandarin' hybrid
OriginAustralia

While the limes proved suitable for high-salt conditions, they have seen no commercial development; the first commercial crop appeared in markets in Australia in July 2004, and are under consideration for export.[2]

The blood lime is smaller than most limes, approximately 4 cm (1.6 in) long by 2 cm (0.79 in) diameter, and somewhat more sweet than the standard. It is egg-shaped in the winter.[3] The flesh inside a blood lime is composed of red-orange vesicles.[4] The skin can be eaten with the fruit. It is usually red or burgundy,[2] but can sometimes be green like the standard lime.

The blood lime is a cross between the red finger lime (Citrus australasica var. sanguinea) and the 'Ellendale Mandarin' hybrid.[5] The Ellendale is a sweet orange/mandarin cross.[6] The medium-sized trees, which have thorns, may be used as ornamental plants.[4]

References
  1. Powell, Robyn (31 May 2011). "In season". The Sydney Morning Herald. Retrieved 9 December 2014.
  2. "Jamberoo Valley Farm Australian Blood Limes". Jamberoo Valley Farm. Archived from the original on 18 January 2017. Retrieved 16 January 2017.
  3. "Blood Lime Red Centre Native Lime - Citrus Gem". theplantshop.com.au. Archived from the original on 18 January 2017. Retrieved 16 January 2017.
  4. Smith, Camille (1 August 2018). "Blood limes thrive in sandy loam soil on the Bellarine". The Weekly Times. Retrieved 3 August 2018.
  5. "Australian Blood Lime". CSIRO Science Image. Retrieved 16 January 2017.
  6. "Australian Blood lime". Retrieved 16 May 2012.
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