Post #566106 by Melintur on Mon, Nov 22, 2010 3:36 PM

EDIT: I want to be clear, I'm re-iterating some of the above great information from Gator Rob and The Gnommon, but bringing it more forward and placing a firm opinion on the matter. :)

I have been researching citrus for the past few years, and here are a few tidbits:

The Persian or Tahiti lime (c. latifolia) originated in the Mediterranean likely as a cross between a lemon or citron and the key lime (true lime: c. aurantifolia). It went to Portugal, then Brazil, then Australia, then to Tahiti and to us.

It was relatively unknown previous to WWII. So! If you use a lime in a pre-1945-ish recipe, you had better be using a true/key/Bartender's lime (if these things are important to you).

The Persian/Tahitian lime produces a higher volume per acreage, is easier to grow and harvest (less spines) and ships better than the true lime. It soon became the Default.

Key limes surpass Tahitian in about any use: The oils are more complex aromatics; The juice is more complex in flavor.

Also, they are the closest to 'oldest' citrus we have. The four source citrus from which most others originate:

1. Citron
2. Lime
3. Pomello
4. Mandarin

[ Edited by: Melintur 2010-11-22 15:38 ]