Limequat

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The limequat is the result of a cross between Mexican limes and the cumquat, developed in the early days of the 20th century. Today it is cultivated in nearly all tropical and subtropical regions. Main cultivators are Israel, Italy and the US.

Description:

The fruits grow on evergreen shrubs, with heights between 2 and 2.5m. The skin is thin and, at the beginning of the ripening process, dark green to yellowish. When fully ripe, the skin is edible and has a great flavour. The juicy pulp is divided in 6 to 9 segments, with a pleasant to slightly acidic taste. In addition to important minerals, the limequat contains much vitamin C. The fruits are pressure sensitive and should be handled with care.

Marketing :

Limequats are available nearly year round. They may be stored for a short period of time only at 10 °C.

Use:

Because limequats usually reach the consumer without chemical treatment, they can be eaten with the skin. They are also used like limes in cocktails and desserts and for a taste enhancement in meat and fish dishes.