Geography, season and availability of Spanish limes
The Spanish lime is a small green fruit native to the Caribbean islands and northern South America. They grow mainly in tropical areas of the Pacific and Africa. These small green fruits are grown commercially in the southern Florida region of the United States and are also grown in some home gardens. Today, it is popular in Central America, the Caribbean, and can also be found in India.
Spanish limes are also known by many other region-specific names, such as Spanish lime, guinep, genip, genipe, quenepa, ginepa, quenepe, chenet, mamon, canepa, skinip or limoncillo.
Spanish limes typically grow on large, leafy trees with 12 or more fruits per cluster. These are usually available in the summer and can be harvested from July to October.
Taste and nutritional value
When unripe, Spanish limes are typically tangy in flavor, and when ripe take on a sweet acidity with an underlying starchy flavor . Carbohydrates in the pulp make it sweet, while the astringency is attributed to its polyphenolic compounds. The flavor is somewhere between lychee and lime.
These small fruits are also a good source of tryptophan, which helps produce serotonin. Phenolic compounds in Spanish lime pulp are important antioxidants and have been traditionally used to help treat high blood pressure and digestive problems in the Caribbean.
Spanish lime health benefits
- Antibacterial activity
Pulp extract of Spanish lime exhibits antimicrobial activity depending on its dose. Pulp and germ extracts also exhibit antifungal activity against a variety of yeasts.
- Rich in antioxidants
According to research, the edible pulp of the Spanish lime shows high levels of antioxidant activity. Antioxidants strengthen the immune system, help the body remove toxic free radicals, and can also help reduce the risk of chronic disease.
The phenolic compounds in Spanish limes may have cardioprotective effects because they help lower blood pressure by dilating blood vessels. High blood pressure damages the arteries by reducing their elasticity, which reduces the flow of blood and oxygen to the heart, leading to heart disease. Animal studies on rats fed Spanish lime extract showed a reduction in systolic blood pressure. The phenolic p-coumaric acid and caffeic acid also appear to have antiplatelet activity and may aid in blood clotting.
- May help improve digestive health
Spanish lime seeds are traditionally used in Venezuela to help relieve certain digestive health problems. They are roasted, crushed and mixed with honey. This mixture is then given to help stop diarrhea. The ratio of glucose to fructose in Spanish lime extract also appears to play a key role in helping relieve gastrointestinal issues.
How to grow mamoncillo
Spanish limes generally adapt well to warm temperatures and subtropical climates. It is a tough tree that can withstand drought but is susceptible to frost and extreme drops in temperature.
You will need enough space to plant this tree as it can reach a height of 85 feet. They should be planted in a well-lit open space away from tall buildings or power lines for optimal growth and fruit production. It performs well on most soil types and is also drought tolerant. You will need to water it regularly for the first four years. If you want to grow a Spanish lime tree, you should purchase plants from a nearby nursery rather than starting from seeds. It takes 8-10 years to start bearing fruit, so if you buy grown plants you can harvest fruit in 4-5 years.
The sustainable development of Spanish limes
Spanish limes are widely grown in backyards, and wild varieties are also found in tropical and subtropical regions of the United States. As a result, most of the fruits found at farmers markets are typically grown without the use of any chemical fertilizers or pesticides, making them easily sustainable and environmentally friendly.
harvest and maturity
Spanish lime fruits are grown and sold in clusters on individual branches. The fruit should feel firm but not hard under the skin. Fruit that looks mushy or wilted must be overripe. You should also avoid eating fruit with bruised or broken skin.
Spanish linden trees can be harvested around June and July, when they are mature and ready to eat. The simplest way to eat it is to bite open the peel and suck the pulp directly to make full use of the pulp and juice. Some fruits may be too spicy to eat directly. You can add salt and chili powder to eat them. The seeds of the Spanish lime are also edible and can be roasted, crushed, or mixed with honey.
Let’s learn more about how to store and preserve Spanish limes to get the most out of these tiny green fruits.
Store and save
You should leave the fruits on the branches until you eat them. The fruit does not ripen further after being picked, so it should be eaten as early as possible. They'll keep at room temperature for up to a week, or refrigerated if you prefer them cold.
Spanish limes can be preserved for later use by soaking them in alcohol. They can also be made into jams and jellies. Let’s take a look at some of its popular recipes.
Summarize
Spanish lime is a tangy tropical fruit native to the Caribbean islands. They have different names around the world. Trees need huge open spaces and lots of sunlight to grow well.
