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Blood limes (or 'Australian Blood Lime') are a hybrid citrus fruit developed by the CSIRO project to investigate salt-resistant crops.<ref name=goodliving>Template:Cite news</ref>
While the limes proved suitable for high-salt conditions, they have seen no commercial development; the first commercial crop appeared in markets in Australia in July 2004, and are under consideration for export.<ref name=valleyfarm>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref>
The blood lime is smaller than most limes, approximately Template:Cvt long by Template:Cvt diameter, and somewhat more sweet than the standard. It is egg-shaped in the winter.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The flesh inside a blood lime is composed of red-orange vesicles.<ref name=":0">Template:Cite news</ref> The skin can be eaten with the fruit. It is usually red or burgundy,<ref name=valleyfarm/> but can sometimes be green like the standard lime.
The blood lime is a cross between the red finger lime (Citrus australasica var. sanguinea) and the 'Ellendale Mandarin' hybrid.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The Ellendale is a sweet orange/mandarin cross.<ref>{{#invoke:citation/CS1|citation |CitationClass=web }}</ref> The medium-sized trees, which have thorns, may be used as ornamental plants.<ref name=":0" />