44 



BULLETIN 77, HAWAII EXPERIMENT STATION 



ACID LIME 



( Citrus aurantifolia ) 



Description: The acid lime is a small citrus fruit of characteristic 

 flavor. Several varieties are grown successfully in Hawaii. The com- 

 mon type of lime is a small, round or oval fruit about 1^2 to 2^4 inches 

 in diameter. The color of the thin skin is light yellow shading to green. 

 The flesh is yellow-green and very juicy, containing large quantities of 

 citric acid. 



History: Like the lemon, the acid lime is a native of southern Asia 

 from where it has spread to many tropical and sub-tropical sections of 

 the world. The lime has flourished in Hawaii since its introduction 

 during the early part of the 19th century and seems the most adaptable 

 of the citrus fruits to island conditions (43). 



Nutritive Value: See Lemon. 



Supply: Limes are in season practically the entire year, the heaviest 

 crop coming in the late summer and fall. The price varies with the 

 quality and supply. The supply usually equals the demand. 



Use: Lime juice is very refreshing and makes a pleasant addition 

 to iced drinks or punch. Lime syrup may be prepared and kept on hand 

 for future use. Lime juice may be substituted for lemon in any recipe. 

 Two-thirds as much lime juice should be used because of its higher 

 acidity. 



Make a syrup by boiling the sugar with 1 cup of water. Cool, and add 

 the lime juice and remaining water. Serve with cracked ice. 



Wash limes, dry, and squeeze the juice. Make a syrup of the sugar and 

 water by boiling 10 minutes. Add lime juice, pour into hot sterile jars, and 

 seal immediately. 



Dilute for limeade by using 2 tablespoons of syrup to 1 cup of water, and 

 serve with cracked ice. 



7 tablespoons lime juice 

 (9 limes) 



Fresh limeade 



6 servings 



1% cups sugar 

 5% cups water 



1 cup lime juice (2 dozen 

 small limes) 



Lime syrup 



yield 2y 2 cups 



I 2 cups sugar 



V 2 cup water 



