Citrus
Blood Lime
Australia
Hybrid citrus developed by CSIRO, smaller and sweeter than standard limes with red-orange flesh, red or burgundy skin with good color and fresh citrus aroma, a unique native fruit.
Original eatfuls sticker artwork
What it is
A closer look at Blood Lime.
Hybrid citrus developed by CSIRO, smaller and sweeter than standard limes with red-orange flesh, red or burgundy skin with good color and fresh citrus aroma, a unique native fruit.
What to look for
Know it when you find it.
Red or burgundy skin, good colour, fresh citrus aroma.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Blood Lime.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Philippines
Philippine Lime
Calamansi
A small, round citrus fruit hybrid native to the Philippines, the national citrus, used in everything from juice to marinades.
Curaçao
Curaçao Orange
Laraha
Laraha is a bitter citrus associated with Curaçao, a descendant of Valencia orange whose dried peels flavor Blue Curaçao liqueur.
Australia
Desert Lime
Small lime from arid inland regions, intense citrus flavour, used in preserves and as a garnish, good size with strong citrus aroma and fresh appearance, a rare native fruit.
Australia
Finger Lime
Citrus Caviar
Small elongated citrus with bead-like pulp that bursts with sharp lime flavor, fresh pearls that pop with good acidity and vibrant color, used as gourmet garnish, native.
Eastern Province, Saudi Arabia
Hassawi Lemons
ليمون حساوي
Hassawi Lemons are small Al-Ahsa limes used fresh or dried for loomi, with high acidity, smooth skin, and a strong fragrance.
Israel
Jaffa Orange
תפוז יפו
Thick-skinned, nearly seedless Shamouti orange that made the port of Jaffa an export name from the 1850s onwards.
Jeju, South Korea
Jeju Citrus
제주 감귤
Jeju's hallabong and tangerines, sweet and juicy citrus grown on the island.
Dominican Republic
Naranja Agria
Dominican sour orange (naranja agria), used in marinades, agrio de naranja, and sazón. A key acidic ingredient in Dominican cooking, tart and aromatic.