Spanish Lime ( Melicoccus bijugatus)
The Spanish lime is native to Colombia, Venezuela, the West Indies and the Bahamas.
Beneath this green skin is a large seed coated in a peach colored flesh, which actually tastes a bit like a lime. They are common to find them in markets, and very often you will see them in the streets. The most common way of eating them is to remove the skin and suck the pulp from the seed. In Colombia the peeled fruit can be soaked in rum and sugar to make a drink.
The seeds are edible after roasting and eaten like chestnuts. The pulp is adherent to the stone and is best for eating out-of-hand or in juices. Spanish lime is a good source of iron as well as fiber, calcium, Vitamin A, phosphorus, and niacin. The thin, tight skin covers the juicy pulp. They are also made into jams, jellies, pies, and drinks. The juice is often added to mixed fruit juices.
In Florida it is grown as a fruit tree and shade tree, and is often seen growing along roadsides. The Spanish lime is an attractive tree with an erect habit and a rounded, spreading canopy.
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