Is it and orange or is it a lemon?

[Pulsegleaner]

You tell me.

 

[thistlebloom]

Well it looks like a lemon. How's it smell?

 

[Pulsegleaner]

hasn't been scratched, so can't tell. I should also point out that it is oranger than the photo makes it look.

 

[flowerbug]

View attachment 34700
You tell me.

it looks good to me. eat it and report back.

i made some lime juice yesterday, but mostly it should be called lime slush/sludge because i peel the limes and leave all the membranes and a lot of the pith on and then i put them in a tall container with some cold water and use my stick blender on them to juice them. this is much easier than trying to smash the juice out of them when you don't have a juicer. there's a lot of fiber in there. a rather chewy drink.

the store has been selling limes about $1.00/dozen and even if they look a bit beat up they still taste wonderful. and it's a nice boost of vitamin C in the middle of winter when i get sick of oranges/tangerines.

grapefruits are too expensive.

 

[Pulsegleaner]

you leave the pith in? Doesn't that make the juice extremely bitter?

Then again, I have my own odd way with limes, or should I say, with Persian limes (Persian limes are the common sort we use in this country. However, as I use more key/Mexican limes than Persians in my kitchen, I tend to think of THOSE as just "limes") I slice all the way around them part way and then twist the two parts apart (as oppose to simply slicing through).

I do that so that, on those extremely rare conditions I get a Persian lime with a seed, I don't slice the seed in half, and ruin it.

 

[flowerbug]

you leave the pith in? Doesn't that make the juice extremely bitter?

Then again, I have my own odd way with limes, or should I say, with Persian limes (Persian limes are the common sort we use in this country. However, as I use more key/Mexican limes than Persians in my kitchen, I tend to think of THOSE as just "limes") I slice all the way around them part way and then twist the two parts apart (as oppose to simply slicing through).

I do that so that, on those extremely rare conditions I get a Persian lime with a seed, I don't slice the seed in half, and ruin it.

i don't mind it being a bit bitter, but if the limes are really tart i'll add a little sugar to the juice to take the edge off. i'm used to eating grapefruits without sugar on them so bitter isn't a huge problem.

i am not finding seeds in the limes very often. if you want them when i find them i can save them for you.

 

[Pulsegleaner]

That's kind, but citrus seed is somewhat recalcitrant, it would be dead by the time the mail got it to me.

 

[thistlebloom]

All that pith is loaded with bioflavinoids.

So Pulse, where did this citrus come from that you aren't sure of it's particular type?
Might it be a Meyer lemon, which would be part of each?

 

[Pulsegleaner]

I got it off a big pile of tangerines in a grocery store. However given how varied the tangerines were and how slapdash the fruit pile integrity was that doesn't mean as much as it sounds.

And yes, that store does sell Meyer lemons, but those while certainly oranger than a normal lemon are not so orange as this which is the same dark orange as a tangerine.

 

[YourRabbitGirl]

View attachment 34700
You tell me.

It looks like a lemon. but we can really tell it after smelling them.