Blood lime

Citrus australasica × Citrus 'Ellendale' · Citrus

40 pairings

The blood lime is a small, crimson-skinned Australian citrus hybrid bred by crossing the native finger lime (Citrus australasica) with a red-fleshed Ellendale mandarin–blood orange line. Deep red inside and out, it has a sharp, refreshing lime acidity edged with a faint berry note, and is used fresh, in marmalades and as a striking garnish.

Picking a good onedrag

Crimson, heavy, oil-slickDull, light, papery

Market firmThe all-rounder: juice, marmalade, whole-fruit garnish.Everyday best

SkinCrimson to orange-red, still taut

WeightHeavy, with the faintest give under the thumb

Stem endButton dry or shed, scar flush and clean

Scratched peelFragrant rubbed between the fingers, softer edge

What to look for, from crimson, heavy, oil-slick to dull, light, papery.

Keeping ittap a band

Lime-thin skin: below about 8 C the peel pits and goes tan. A cold fridge still buys time, but 10 C is what keeps the rind whole.

Humidity

90–95%

That thin rind loses water fast; left bare on a counter a fruit this small goes light and hard-shelled within days.

Airflow

Gentle, not sealed

A loose or perforated bag, never sealed: shut tight the stem end sweats and green mould takes small citrus in days.

Buttons drop and decay spreads beside apples

It gives off almost none itself, but ethylene from apples, bananas and pears loosens the green button and hurries decay in stored citrus.

Preparing