Key lime

The English word lime was derived, via Spanish then French, from the Arabic word līma, which is, in turn, a derivation of the Persian word limu . Key is from Florida Keys, where the fruit was naturalized. The earliest known use of the name is from 1905, where the fruit was described as "the finest on the market. It is aromatic, juicy, and highly superior to the lemon." ==Description==

, India C. aurantiifolia is a shrubby tree, growing to , with many thorns. Dwarf varieties exist that can be grown indoors during winter months and in colder climates. Its trunk, which rarely grows straight, has many branches, and they often originate quite far down on the trunk. The leaves are ovate, long, resembling orange leaves (the scientific name aurantiifolia referring to this resemblance to the leaves of Citrus aurantium). The flowers are in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year, but are most abundant from May to September in the Northern Hemisphere. Termed small-fruited acid lime, as opposed to large-fruited acid lime (Tahitian or Persian lime), it has a spherical fruit, 3-6 cm in diameter, sometimes with apical papillae, greenish-yellow; peel very thin, very densely glandular; segments with yellow-green pulp-vesicles, very acid, juicy and fragrant. Seeds are small, plump, ovoid, pale, smooth with white embryos (polyembryonic). The Key lime is usually picked while it is still green, but it becomes yellow when ripe. Skin contact can sometimes cause phytophotodermatitis, which makes the skin especially sensitive to ultraviolet light. ==Taxonomy==

'Mexican' lime and its clonal derivatives like 'West Indian' lime, 'Kagzi' lime and 'Key' lime are the most common cultivars of Citrus aurantifolia. Other small-fruited acid limes are cultivated in certain regions only; examples are, 'Abhayapuri' lime, 'Everglade' lime, 'Egyptian' lime, and 'India' lime. The Key lime has given rise to several other lime varieties. The best known, the triploid progeny of a Key lime-lemon cross, is the Persian lime (Citrus × latifolia), the most widely produced lime, globally. Others are, like their parent, classed within C. aurantiifolia. Backcrossing with citron has produced a distinct group of triploid limes that are also of commercial value to a limited degree, the seedy Tanepeo, Coppenrath, Ambilobe and Mohtasseb lime varieties as well as the Madagascar lemon. Hybridization with a mandarin-pomelo cross similar to the oranges has produced the Kirk lime. The New Caledonia and Kaghzi limes appear to have resulted from an F2 Key lime self-pollination, while a spontaneous genomic duplication gave us the tetraploid Giant Key lime. The potential to produce a wider variety of lime hybrids from the Key lime due to its tendency to form diploid gametes may reduce the disease risk presented by the limited diversity of the current commercial limes. ==Distribution and habitat==

C. aurantiifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, then to Sicily and Andalucia and then, via Spanish explorers, to the West Indies, including the Florida Keys. Henry Perrine is credited with introducing the Key lime to Florida. From the Caribbean, lime cultivation spread to tropical and subtropical North America, including Mexico, Florida, and later California. ==Cultivation==

, where it is native History In California in the late 19th century, "Mexican" limes were more highly valued than lemons; however, in Florida, they were generally considered weeds. Then, in 1894–95, the Great Freeze destroyed the Florida lemon groves, and farmers replanted Mexican limes instead; they soon became known as the Florida Key Lime, a "beloved regional crop". But when the 1926 Miami hurricane ripped them up, they were replanted with the hardier, thornless Persian limes. Since the North American Free Trade Agreement came into effect, most Key limes on the United States market have been grown in Mexico, Central America and South America. They are also grown in Texas, Florida, and California. Propagation There are various approaches to the cultivation of Key limes. This variety of citrus can be propagated from seed and will grow true to the parent. The seeds must be kept moist until they can be planted, as they will not germinate if allowed to dry out. If the plants are propagated from seed, the seeds should be stored at least 5–6 months before planting. Alternatively, vegetative propagation from cuttings or by air layering may permit fruit production within one year, and from genetically more predictable lines of plants. Another method, digging around a mature tree to sever roots, will encourage new sprouts that can be transplanted to another location. Clones are often bud grafted into rough lemon or bitter orange to obtain strong root stocks. It is often advisable to graft the plants onto rootstocks with low susceptibility to gummosis because seedlings generally are highly vulnerable to the disease. Useful rootstocks include wild grapefruit, cleopatra mandarin and tahiti limes. good air circulation, and protection from cold wind. Because its root system is shallow, the Key lime is planted in trenches or into prepared and broken rocky soil to give the roots a better anchorage and improve the trees' wind resistance. Pruning and topping should be planned to maximise the circulation of air and provide plenty of sunlight. This keeps the crown healthily dry, improves accessibility for harvesting, and discourages the organisms that cause gummosis. Key limes are made into black lime by boiling them in brine and drying them. Black lime is a condiment commonly used in the Middle East. Yield The yield varies depending on the age of the trees. Five- to seven-year-old orchards may yield about 6 t/ha (2.7 tons/acre), with harvests increasing progressively until they stabilise at about 12–18 t/ha (5.4–8 tons/acre). Seedling trees take longer to attain their maximal harvest, but eventually out-yield grafted trees. ==In culture==

The annual Key Lime Festival in Key West, Florida, has been held every year since 2002 over the Independence Day weekend and is a celebration of Key limes in food, drinks, and culture, with a significant emphasis on Key lime pie. ==References==