Editing Key lime (section)

{{Short description|Citrus fruit and plant}}
{{Redirect|Mexican lime|the compound used to process maize|calcium hydroxide}}
{{Use British English|date=June 2020}}
{{Speciesbox
| name = Key lime
| image = Lime 01.jpg
| image_caption = 
| genus = Citrus
| species = × aurantiifolia
| authority = (Christm.) [[Walter Tennyson Swingle|Swingle]]
}}

The '''Key lime''' or '''acid lime''' ('''''Citrus'' × ''aurantiifolia''''' or '''''C. aurantifolia''''') is a [[citrus hybrid]] (''[[kaffir lime|C. hystrix]]'' × ''[[citron|C. medica]]'') native to tropical [[Southeast Asia]]. It has a spherical fruit, {{convert|2.5-5|cm||abbr=off|frac=2}} in diameter. The Key lime is usually picked while it is still green, but it becomes yellow when ripe.

The Key lime has thinner [[Peel (fruit)|rind]] and is smaller, seedier, more acidic and more aromatic than the [[Persian lime]] (''Citrus × latifolia''). It is valued for its characteristic flavor. The name comes from its association with the [[Florida Keys]], where it is best known as the [[flavoring]] ingredient in [[Key lime pie]]. The key lime is not to be confused with '''West Indian lime''', '''bartender's lime''', '''Omani lime''', or '''Mexican lime''' which are slightly different. The last is classified as a distinct [[Race (biology)|race]] with a thicker skin and darker green colour. Philippine varieties have various names, including '''''dayap''''' and '''''bilolo'''''.<ref>{{cite web|url=http://www.stuartxchange.org/Dayap.html |title=Dayap / Citrus aurantifolia / LIME: Philippine Medicinal Herbs / Philippine Alternative Medicine |publisher=Stuartxchange.org |access-date=2013-12-20}}</ref>