Look closely to see the abundance of a mystery fruit still on the tree.
Citrus is an ancient fruit. Seven million years ancient, according to fossilized leaves discovered in China…The citrus family starts off with just three types of citrus: citrus medica, citrus maxima, and citrus reticulata, also known as citrons, pomelos, and mandarins. These three citrus species are native to South and East Asia, but in the last few million years or so, genes from these three types have combined and mutated and generally made their way across the globe resulting in thousands of types of wild citrus, Sarah Ramsey, a public policy expert, writing for “Wide Open Eats.”
Of course, when we think citrus - oranges, grapefruits, lemons and limes - we think Florida, then California. I always add the Texas Valley to that list. Now, I include one of our aunts.
Years ago, when this aunt moved from Brunswick to Texas to live with her daughter, she invited my husband to take home pots of plants she had started from seed or cuttings. Our yard abounds in segos palms, all started with the aid of the aunt’s green thumb. Likewise he has also started more segos from seed.
Also included with this bonanza of plants was a small tree that she called a lime tree. He planted it and over the years, it grew. Occasionally, it would bear a half dozen green orbs which fell off the tree. This hard green fruit, when cut, had no juice. We decided that we must have some kind of ornamental lime tree.
Fifteen years or more later, it’s now a stately tree, but he has threatened to cut it down because it doesn’t produce fruit - that is until this year. We can’t explain the difference unless it heard his threat and decided to put on a show for him.
In the fall, about a 100 green globes stayed on the tree and gradually turned lemon yellow. When we cut the fruit, it was full of juice and seeds. It’s taste was neither than of a lemon or lime. Nor did it have an acidic taste, rather it was bitter.
A UGA Extension Agent identified it as a sweet lime. And it certainly fits the descriptions reported on line. According to Purdue University horticulture webpage, a sweet lime is a hybrid between a Mexican lime and a sweet citron.
They are grown commercially in India, Vietnam and Egypt. In India, the juice is used to soothe throat infections, nausea and fevers.
According to historians, Spaniards probably brought citron and other citrus species to Florida. Commercial citron culture and process began in 1880 in California. And from those two introductions, citrus production has grown into big business in the states, and a variety of hybrids have evolved. We’ll never know where our aunt acquired the seed or cutting for the tree now growing in our yard.
According to food expert Martha Stewart, “Sweet limes have a unique flavor because they have less acid than ordinary limes.”
I made a pie, using the recipe that my mother-in-law used for years to make lemon pie. It was delicious, with a far milder taste than tangy lemon. I will continue to seek other recipes.
Pie Shell
(I use commercial pie crust)
But make your favorite, bake according to recipe directions.
Let cool.
Custard
3 eggs yolks (save whites for meringue)
1-1/2 cups sugar
2 cups water
4 tablespoons cornstarch
2 tablespoons flour
3 tablespoons butter
1/2 cup lemon or sweet lime juice
1/4 teaspoon salt
Meringue
3 egg whites
6 tablespoons of sugar
Directions: for custard, mix sugar, cornstarch, flour and salt in sauce pan. Turn on heat and begin to add water slowly, stirring constantly. Heat until thickened. Beat 3 egg yolks. Mix well with half cup of sugar mixture. Pour into sugar mixture, stirring until well mixed. Add butter and lemon or sweet lime juice, stirring well. Cook one minute more. Pour into baked pie shell.
For meringue, beat three egg whites with 6 tablespoons sugar until mixture is stiff and will hold peaks. Spread over warm custard in pie shell. Bake at 325 degrees until top has slightly browned all over. The lower temperature for baking meringue allows the egg whites to cook fully.
2019
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