History
The lime (Citrus aurantifolia) also called lime is native to Malaysia and India. It was unknown in Europe before the Crusades and it would have been transported to North Africa and the Middle East by the Arabs. He was then allegedly taken by the Crusaders from Palestine to Mediterranean Europe.
It was introduced to the Caribbean by the Spaniards in the 16th century along with other citrus fruits. It was commonly cultivated in Haiti in 1520. Its date of introduction in Martinique dates back to the same period.
Varieties
There are various varieties of limes depending on where in the world you are. The varieties found in Martinique are the Mexican lime and the Tahiti lime. Be careful despite its name (green lemon in French), the lime is not a lemon!
This variety of lime has a diameter of 3-7 cm. It has glitches and is very juicy. Its bark is thin. It is harvested throughout the year contrary to some citrus (oranges, tangerines) that can be found only in the last month of the year and the beginning of the next (December to March).
Health benefits
Rich in vitamin C, its juice is also very good for fighting all forms of flu. Like other citrus fruits, the juice is used to fight against fatigue.
Its consumption would be effective in the prevention of certain types of cancers such as cancer of the esophagus, stomach, colon, mouth and pharynx. It also slows the formation of metastases. Its enzymes help fight against cardiovascular disease and reduce bad cholesterol.
Uses
The lime is ubiquitous and essential to the French Creole cuisine. He returned in the preparation of many menus. It is often pressed for seasoning and removes the smell of fish and some meat before cooking.
Its zest, very fragrant is sometimes used for the preparation of cakes and other pastries, but also desserts like confectionery, ice creams, jams or marmalades. It is also one of the major ingredients of many alcoholic cocktails and Ti-Punch, a mixture of lime juice and rum.
