Bloody (Australian) lime: what it looks like, photos, benefits and harm, how to eat

Citrus fruits are a special genus of plants that are cultivated on an industrial scale. Among the variety of citrus fruits, lime occupies a prominent place. This is a fruit that has genetic similarities to lemon. Based on the species, various hybrid varieties with special varietal characteristics have been bred. Blood lime is a hybrid that is distinguished by its spectacular external characteristics and special taste.

What does a bloody lime look like?

The red variety appeared in Australia in early 1990. According to researchers, during the pollination stage, pollen from the wild finger lime and the red Cantonese lemon were mixed. The result was a fruit called the “Australian bloody lime.”

The first years of its existence, the red fruit was grown as an ornamental shrub.Ripe limes look especially impressive when arranging personal plots. Photos of blood lime bushes always impress designers and gardeners. The first commercial harvest of red blood lime was in 2004.

The shrub grows on soils characteristic of a subtropical climate. The tree develops slowly and has some peculiarities.

The branches of the bush hang down, dark green leaves with jagged edges develop densely on them. The axils of the leaf blades form short, sharp spines. The height of the bush reaches 2.5 m;
The flowers of the plant are medium-sized, white or pink-cream. When flowering, they emit a faint lemon aroma;
The fruits are shaped like classic lemons, their length reaches 5 - 8 cm, width - 3 - 4 cm. Their peel is thin, bright orange, red or cherry - at the time of technical ripeness. The pulp of the fruit is located in segments that differ in shape from the usual citrus fruits and acquires a red tint as they ripen. Dense and juicy, its taste is characterized as sweet and sour.

The juice that is squeezed from red limes takes on a different color color. The aroma of the pulp is reminiscent of grapefruit. The pulp segments contain dense seeds.

Composition and nutritional value of the hybrid

Blood lime is considered low in calories. Based on the composition of the fruit, one can judge the benefits of the hybrid: the water part is about 87%, about 10% is carbohydrates, 1% each is protein and fat.

The fruits of red bloody citrus are rich in useful substances:

pantothenic, citric, ascorbic acids;
riboflavin;
choline;
anthocyanin;
niacin;
carotene;
thiamine;
nicotinamide;
phytoncides;
microelements: potassium, phosphorus, iron.

In addition, citrus contains essential oils characteristic of the species, as well as sucrose and organic acids.

How many calories are in red lime?

The fruit of red bloody citrus is low in calories: 100 g of pulp has an indicator of 30 kcal. This quality of citrus is often used for preparing dietary dishes, as a basis for numerous fasting diets.

What are the benefits of blood lime?

The unique composition of hybrid citrus makes it useful and in demand.

The pulp of the fruit is used for colds as a remedy that can replenish the supply of vitamin C, and also helps increase the body's defenses.
Phytoncides have a bactericidal effect, which manifests itself in the normalization of natural processes occurring at different levels: relieving inflammation, preventing the penetration of infections.
Micro- and macroelements in the product help improve vision, strengthen the optic nerve, and have a beneficial effect on the general condition.
Acids, as well as organic substances, activate the natural production of collagen and elastin. This has a positive effect on the condition of the skin and hair.
Anthocyanins and nianacites are involved in stabilizing the body's metabolic processes. This affects your overall health.

Citrus fruits of this variety are able to replenish the energy expended after physical exertion and increase the water balance to a normal level.

Information! Regular intake of citrus helps reduce the occurrence of symptoms of joint diseases such as arthritis and rheumatism.

Restrictions and contraindications

Despite its beneficial properties, the unique composition of red citrus can have harmful effects on the body.It should be used with caution for diseases of the intestines, pancreas, liver and kidneys.

Acids activate the production of gastric juice, so they may be contraindicated in cases of high acidity. A period of exacerbation of an ulcer or gastritis is a direct contraindication for consuming citrus fruits. Furocoumarins, which the pulp contains, can cause an allergic reaction.

Information! An allergy to bloody lime usually results in swelling, runny nose, itching and red spots on the face.

How to Eat Australian Blood Lime

All parts of the bloody red citrus are used for cooking. They are used as an additive to tea, salads, marinades, main and first courses. The peculiarity of the application is that the pulp cannot be cut into circles or segments, as is done with other varieties of citrus fruits. Cut the red lime in half and scoop out the pulp with a spoon.

The peel of the fruit is thin and aromatic. In many Middle Eastern countries it is used to add to various dishes.

Red citrus is not offered to children under 6 years of age, and is also not recommended for pregnant and lactating women - due to the risk of developing allergic reactions.

What is made from red lime?

Red limes are not as common as the classic green variety. This is explained by the difficulties of transportation and growth characteristics only in the subtropics. The red variety is more suitable for culinary use than the green fruit because its taste is more varied.

Dish recipes

Lime is included in the preparation of the most unusual dishes. It goes well with seafood, meat, and vegetables.

Salted salmon

Ingredients:

salmon fillet – 800 g;
red lime – 3 pcs.;
sea salt – 4 tbsp. l.;
sugar – 2 tbsp. l.;
pepper.

The zest and dry ingredients are mixed. The mixture is distributed over the bottom of the pickling container, the prepared fillet is laid out on top, which is sprinkled with red citrus juice, and then covered with film. Place in the cold for 24 hours. Then the fillet is washed and dried with a towel before use.

Mexican salad

Canned beans, cherry tomatoes, red onion cut into rings, avocado pulp mixed in a bowl. Then add red lime segments, olive oil, salt and pepper to taste. The salad should sit for about 2 hours.

Lime marmalade

Juice of one lime, its segments mixed with 1.5 tbsp. sugar and 0.5 tbsp. water. The mixture is simmered over low heat with the addition of a small amount of gelatin. After cooling, the marmalade is poured into molds and removed for freezing.

Baked fish

The fillet of sea fish is rubbed with a mixture of salt and pepper, then lime caviar is added. The fish is wrapped in foil and then baked over coals.

Marinade for meat

Juice, pulp of 3 red limes, juice of 1 lemon are mixed with salt and pepper to taste, add sprigs of rosemary, dried herbs at your discretion. Rub the mixture onto the meat fillet and leave it for 2 - 3 hours. The meat is fried or baked over coals.

Refreshing drink recipes

Drinks made from the pulp and juice of red citrus are especially popular. For drinks, not only the taste, but also the color of the lime is important.

Refreshing tea

Tea leaves are brewed in the usual way, then crushed red fruit pulp and zest are added. The tea drink is cooled, a sweetener is added, and served after straining.

Cocktail Mai Tai

The rum is mixed in a shaker with the pulp and blood lime juice, Curacao syrup is added and mixed again. Serve with mint leaves and garnish with pineapple slices.

Deuce

Lemon, red lime, and orange juice are mixed in equal quantities. Serve with ice cubes.

Alcoholic drink

Tonic, gin, lemon juice are complemented with caviar of red lime pulp. When serving, add ice and a slice of orange.

Lemonade

Mineral water is mixed with sugar and lemon juice. Add a few tablespoons of red lime pulp. Serve with ice.

Sauces

Lime sauces are suitable for seafood, as well as meat or poultry dishes.

Vietnamese hot sauce

white pepper – 4 tsp;
black pepper – 6 tsp;
juice of 1 lime.

Freshly ground pepper is used for the sauce. It is mixed with lime juice until smooth. Add salt if necessary. This sauce is served in a separate cup with baked meat or charcoal-grilled fish.

Fish sauce

Olive oil, soy sauce, blood lime juice are mixed until smooth. Separately combine chopped garlic, lime pulp, chopped basil leaves. The mixtures are allowed to brew for 30 minutes. Served with fish.

Bakery

Lime is usually combined with shortbread or puff pastry.

Pie

Whole lime and lemon are crushed using a blender, add 1.5 tbsp. sugar and boil until thick. A springform pan with a diameter of 24 cm is lined with parchment, and the finished shortbread dough is distributed onto it. It is pricked in several places, then baked at 180 °C for 20 minutes.

The citrus mixture is mixed with 1 tbsp. sour cream, 1 beaten egg and 2 tbsp. l. starch. The cooled dough is filled with the citrus mixture and kept in the oven for about 25 minutes. at a temperature of 150 °C.

Key lime muffins

For the dough, mix 100 g of sugar, 90 g of butter, 1 egg, 50 g of milk, 120 g of flour. Add baking powder at the mixing stage with flour. Lime juice, 1 tsp. The pulp is mixed into the finished composition. Cupcakes are baked for 20 minutes.at a temperature of 180 °C. To make the lime glaze, grind powdered sugar with fruit juice until smooth. Cupcakes are decorated with icing and lime pulp.

Some Interesting Facts About Blood Lime

The locals who were the first to try lime called it “fruit with caviar.” The segments inside the fruit resemble red caviar. When cut, they break up into round red balls.
Thin peel is the main obstacle to long-distance transportation. A slight pressure damages the skin, the pulp seeps out. Manufacturers prefer to transport red citrus frozen: for this they use a special type of packaging.
After its appearance and patenting, the lime of this variety was called “bloody.” French entrepreneurs changed the word “bloody” to “red” so as not to scare away customers.
The largest plantation for growing bloody citrus is located in Australia; it has up to 1,400 trees of this variety. The plantation is owned by Australian farmer Warren McIntosh.
Australians use blood lime in cooking and cosmetics for the face, hair, and body.
Blood lime cultivation has become popular in South America. There I distribute seedlings brought from Australia.

Conclusion

Blood lime is an unusual and spectacular citrus. It has beneficial properties and has excellent taste. Due to its structure, it is difficult to transport, so it is not very common in Europe and Asia.