Scientific name: Citrus aurantifolia, Swingle var. Thaiti
 
Tree: Usually 4 meters tall.
Leaves: They are medium in size and elliptical in shape, intense green, aromatic.
Flowers: They are small yellowish-white, produced at the ends of the branches, in groups of two to twenty.
Fruit; rounded, green with thin skin. Whitish pulp, with a lot of juice, slightly acidic. Cream seeds.
Fruiting: Autumn to early Spring.



 
Tahiti lime is used in cooking to season fish, seafood, poultry, sausages and salads; in the making of cakes, sweets, puddings, compotes, candies, creams, fillings, meringues, juices, ice cream and also in the preparation of the famous caipirinha. This fruit is rich in vitamin C and other vitamins and minerals. Its juice is indicated to prevent browning of many cut fruits and vegetables.
Lime juice is an excellent tonic and bactericide, but it should not be taken pure as it can harm the stomach due to its acidity. In addition to being a powerful source of vitamin C, popular medicine attributes various curative powers to limes, including acting as a natural antibiotic and as a regulator of the body's cholesterol levels. To preserve the half of a lemon that has not yet been used, place it in a saucer with water, with the cut part facing down, and place it in the fridge.
If you only use a few drops of lime juice, don't waste the whole fruit. Make a small hole with a toothpick and squeeze out the desired amount. Then put the lemon back in the fridge.
When using the grated lime peel, be careful not to grate it next to the white part, because it makes the recipe bitter. Sportspeople know the benefits of lemonade: in addition to being refreshing, it is an excellent energy restorative tonic. It is important to remember that lime, especially its juice, contains photo-sensitizing substances, that is, that cause spots and burns on the skin when in contact with sunlight.