Key lime

Two varieties of limes are of importance in the commercial production of lime oils the West Indian (Mexican or Key) lime. Citrus aurantifolia (Christm.) Swingle and the Persian (Tahiti) lime, C. latifolia Tanaka. The former has small fruits with many seeds, and the latter bears larger, seedless fruits. West Indian limes are grown primarily in Mexico, the West Indies, and Peru Persian limes are cultivated in Florida and Brazil. 

Lime juice like lemon juice is of less economic value that its peel and essence oils. There are two major cultivars which are responsible for the bulk of lime oil, namely Persian limes and Mexican or Key limes. Mexican or Key lime oils are further separated into two separate classes, type A and type B, depending on how they are prepared. The method of preparation makes a profound difference in their composition. Type A is produced by pricking the peel surface on a needled surface and washing off the oil with water. The water and oil are separated as discussed in Sect. 6.3.1. Type B oil is produced from the distillation of the crushed fruit. Because the oil has come in contact with the hot, acidic juice, acid hydrolysis takes place [48] and this oil contains much higher levels of alcohols than type A juice. 

Raw or undercooked eggs—Make sure to cook eggs until the yolks are firm, to avoid risk of salmonella. Also avoid food made with raw eggs like key lime pie, hollandaise sauce, and chocolate mousse. 

The enantiomeric ratio of limonene was used to discriminate genuine mandarin and lemon oils fi om the reconstituted ones [28, 29]. The enantiomeric excess of (+)-limonene in the lemon peel has been found between 97.1 and 97.4% [30]. Mondello et al. found small differences in the enantiomeric composition of monoterpenes between two varieties of lime oils Citrus aurantifolia Swingle (Key lime) and Citrus latifolia Tanaka (Persian lime) [31]. The enantiomeric ratio of limonene was the... 

Setting Small and casual, with a few tables Cuisine From croissants to banana bread to wedding cakes salads and sandwiches at lunch Atmosphere Come and go, or linger to use the Internet access Recommendation Key lime tart, 3 Contact myharbourisland.com/bakery.htm... 

Key lime is cultivated in Mexico, Peru and Haiti, while the Persian lime originates from Florida and Brazil. 

While both methods are employed for Key limes, cold-pressed Persian lime oils are always produced by method B. 

Key lime Persian lime Key lime Persian lime... 

Be sure to save room for dessert. The list of available sweets is always as long as the list of entrees and changes according to season. If available, get the knock-your-socks-off key lime pie. 

Save room for dessert because the restaurant offers a surprisingly good one. The key lime pie tastes authentic but, amazingly, it s made with tofu. 

Lime oil. L. of varying qualities is obtained from the lime species Citrus aurantiifolia, cultivated in Mexico, Peru, and the West Indies ( Mexican lime, Key lime ), and Citrus latifolia, cultivated in Florida and Brazil ( Persian lime, Tahiti lime ). The yearly production of L. world-wide amounts to between 500 and 10001. 

Which dessert would be less likely to irritate an ulcer, key lime pie or meringue (made of egg whites) ... 

---