Kendall Farms | Dwarf Limes

The History of Limes

In the eighteenth century, Scottish naval surgeon Sir James Lind learned by his observation of long-haul sailors that citrus fruits conquered the dreaded scurvy (lack of Vitamin C) which had devested the ranks of the British navy more than any enemy. Between 1795 and 1815, some 1.6 million gallons of lime juice drastically reduced the mortality rate of seamen. Along with their daily ration of rum, British sailors were required to consume a daily ration of lime juice; hence British seamen became known as limeys. Since Britain was often at war with Mediterranean countries who exported lemons, limes imported cheaply from the English colony of Jamaica were substituted as the citrus of choice.

Cultivated for thousands of years in the Indo-Malayan region, this variety has long been treasured for its fruit and decorative foliage. The lime made its way to North Africa and the Near East via Arabian traders, and then carried on to Palestine and Mediterranean Europe by the Crusaders. Columbus is credited with bringing the lime to Hispaniola (now known as Haiti), where it was carried on by Spanish settlers to Florida. It flourished in South Florida, particularly the Florida Keys, hence the current common name of Key lime. Due to hurricane-depleted soils, locals switched from pineapple commercial crops to limes in 1906, and business boomed until a hurricane once again reared and wiped out the lime groves, never to be restored.

Today, most limes come from Mexico.

The History of Citrus

The Kendall Farms Range

Dwarf Tahitian (Citrus aurantifolia) - Tahitian is the most preferred lime and is also known as the bartender’s friend. The small to medium fruit is pale lemon-yellow with smooth thin skin. The flesh is a translucent pale green, tender and juicy with a true acid lime flavour. It is best to pick the fruit green as it can suffer from rot if left to ripen on the tree. Limes virtually harvest for most of the year with summer being the most prevalent. Highly recommended.

Dwarf Kaffir (Citrus hystrix) - Kaffir limes are mostly used for their fragrant leaves, a bit like bay leaves. They impart a rich lime fragrance to cooking or if bunged in a jar of salad dressing for use on fish or cold veg. They are used extensively in Asian cuisines, especially Thai. Great looking tree which is just, green, green and green! The juice from the fruit can be used but it is not as juicy as the Tahitian and has a more pronounced acid flavour. The grated rind however can also be used for cooking.

Cultivation Notes

Check out a complete guide to citrus tree care here

Health Benefits

Citrus is rich in vitamin C, vitamin P and calcium and is beneficial in the digestion of protein-rich foods. Citrus fruit also changes the over-acid condition of the body to an alkaline one by its heavy fruit calcium contents, which supply the bones, teeth, blood and nervous system with calcium and phosphorous. Citrus juices are a great aid to nervous persons, and are used in neurasthenia with fine results. Citrus juices relieve and prevent nervous indigestion and halitosis (bad breath) due to upset digestion.

Citrus also cleanses and whitens discoloured teeth and actors and professionals find the lime and lemon a great help to keep their breath sweet by drinking the juice of either, sweetened with honey and diluted with water, before or between meals and before retiring. This is also good for sore throats and colds, especially if pineapple juice is added to it. Lemon or lime juice is a great remedy for asthma, by using two tablespoonfuls before each meal and before retiring -- in addition to a starch-free and milk-free diet.

Interesting Facts

Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy. Limes are also used as an accompaniment to several beer brands. This has led to a British drinking game being created called 'Chew the Lime'. This involves contestants attempting to throw the lime into opponents drinks. It is quite rare for this to go according to plan and in many instances the thrower misses their target. However, should the thrower get the lime in the glass, then the person who has the misfortune to have lime in their drink must 'Chew the Lime' while all other members chant accordingly.

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VIETNAMESE PRAWN AND MANGO SALAD

Preparation

20 mins

Serves 4

Ingredients

12 green king prawns

1 small head iceberg lettuce, or butter lettuce

2 cups bean sprouts

3 lebanese cucumbers, sliced

1 green mango, (slightly under-ripe)

3 large mint, sprigs

2 Vietnamese mint, sprigs (available in Asian groceries)

1 tablespoon shelled peanuts, chopped

2 limes, finely sliced

Dressing

1 tablespoon lemon grass, chopped

1/2 cup lime juice

1/4 cup fish sauce

1/4 cup palm sugar

2 red chillies, remove seeds and chop finely

1 clove garlic, peel and chop finely

Method

Remove heads and shell prawns. Separate lettuce leaves, wash, dry. Rinse bean sprouts, trim off straggly tails. Peel and slice mango. Arrange vegetables and herbs on serving plate. Chill until required. To make the dressing, combine all ingredients and set aside. Bring pot of water to good rolling boil. Plunge the prawns into the water for 1 minute. Turn off heat and allow prawns to stand for another minute. Drain and let prawns cool. 6. To serve, combine prawns, mango and herbs in a bowl with the dressing. Place lettuce leaves, bean sprouts and cucumber slices on serving plate. Arrange the combined mixture of prawns, mango and herbs and finish by topping with the peanuts. Serve with sliced limes.

FRESH LIME FRUIT SALAD DRESSING

A refreshing dressing, versatile enough to use as a dip-great for BBQ's and tropical entertaining.

Dip Ingredients:

1 cup sour cream

2 tablespoons granulated sugar

1 tablespoon fresh lime juice

2 teaspoons grated lime peel

Dippers Ingredients:

Assorted fresh fruit (apple wedges, banana slices, grapes, strawberries, cherries, etc.) Stir together all dip ingredients in small bowl. Cover; refrigerate at least 30 minutes. Serve dip with assorted fresh fruit.

Makes 8 servings.