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Persian lime

Introduction of Persian lime

            Scientific name - Citrus latifolia

Persian Lime has the scientific name Citrus latifolia; the fruit has a diameter of 6 cm and usually green in color after ripening turns to be yellow. The aroma is peculiar and the flesh is green with no seeds. From its name it could be found that it plays an important role in Persian cuisine. The texture could be found with a thick skinned coating with only a sizeable amount of aroma compared with that of the regular one. These lemons are most often preferred due to its bigger size, longer life span as a fruit, ability to survive in any climate, no bitterness which adds on to its unique flavor. Commercially the fruit is very popular and most preferred too.

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Nutritional Value of Persian lime

Amount Per Serving
Calories 20
Total Fat 0.01g
Saturated Fat 0g
Cholesterol 0g
Sodium 1.3mg
Total Carbohydrate 7.1g
Dietary Fibers 1.9g
Sugars 5.2g
Protein 0.5g

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Uses of Persian lime

These limes are most suitable to make beverages as it is a fresh fruit, They are also used to make salads, can be served along with avocado fruits. These are usually taken in non-alcoholic as well as alcoholic beverages which include drinks such as daiquiris, Cuban mojitos, Brazilian caiparinhas and the traditional lemonades.

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Health Benefits of Persian lime

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Due to the higher amount of Vitamin C and bioflavonoids it prevents cancer and fights cold.

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Selection and Storing

Best preferred when it is bright green in color and shiny, usually stored in refrigerator.

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The harvesting is done by hand but a gig also can be used. Around 8-12 times a year the harvest takes place, the peak time of harvest is July to September ,70 % of crops matures from May. Nearly 40 % of crops is used only for the purpose of lime juice concentrate. The fruit when immature does not produce juice so it must not be picked at that time. There are certain specifications provided in terms of size and grade for harvesting and are strictly viewed. The limes that are picked must be graded, washed, waxed and finally packed, when they are taken for shipment they must be purified with the fumes of methyl bromide to avoid being overrun by Caribbean fruit fly. The demand for this fruit sustains all around the year.

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