History
The lime, also called green lemon, whose scientific name is Citrus aurantifolia, originates from Malaysia and India. It was unknown in Europe before the Crusades and is believed to have been brought to North Africa and the Middle East by the Arabs. It was then carried by the Crusaders from Palestine to Mediterranean Europe.
It was introduced to the Caribbean by the Spanish in the 16th century, at the same time as other citrus fruits. It was commonly cultivated in Haiti as early as 1520. Its introduction to Martinique likely dates from the same period.
Varieties
There are various lime varieties depending on the region of the world. The varieties found in Martinique are the Mexican lime and the Tahiti lime. Note that despite its French name citron vert (“green lemon”), a lime is not a lemon.
This type of lime measures between 3 and 7 cm in diameter. It contains seeds and is very juicy. Its peel is thin. It can be harvested year‑round, unlike some citrus fruits (oranges, mandarins), which are only available at the end of the year and the beginning of the next (December to March).
Medicinal Properties
Rich in vitamin C, its juice is also very effective in fighting all forms of flu. Like other citrus fruits, its juice helps combat fatigue.
Its consumption may help prevent certain types of cancer, such as esophageal, stomach, colon, mouth, and pharyngeal cancer. It may also slow the formation of metastases. Its enzymes help fight cardiovascular diseases and may reduce bad cholesterol.
Uses
Lime is omnipresent and essential in Creole cuisine. It is used in the preparation of countless dishes. It is very often squeezed to season and remove the odor from fish and certain meats before cooking.
Its very fragrant zest is sometimes used in cakes and other pastries, as well as in desserts such as candies, ice creams, jams, or marmalades. It is also one of the key ingredients in many alcoholic cocktails and in Ti‑Punch, a mixture of lime juice and rum.
