Just wondering what the difference between a lemon and lime is in taste and uses????

My lemonade tree Pomolo is loaded this year with fruit. Picking the odd one now to use with my snitz. Tree is now taller in places against the fence too. Looking awesome in my books.

I know that what you can make with lemons you can also make with limes, e.g. lime butter or curd, marmalade etc. Limes are used in many asian dishes, especially Thai. An interesting bit of trivia I have heard is that lemons and limes have the same chemical formula when written down. The difference is that the molecule chain of one twists to the left and the other twists to the right and that is why they taste different! Limes are considered more fragrant and less acidic than lemons. Personally I use lemons a lot more than limes but do use limes from time to time, mainly if someone is giving them away :)

bluegreen said:

I know that what you can make with lemons you can also make with limes, e.g. lime butter or curd, marmalade etc. Limes are used in many asian dishes, especially Thai. An interesting bit of trivia I have heard is that lemons and limes have the same chemical formula when written down. The difference is that the molecule chain of one twists to the left and the other twists to the right and that is why they taste different! Limes are considered more fragrant and less acidic than lemons. Personally I use lemons a lot more than limes but do use limes from time to time, mainly if someone is giving them away :)

Thanks BG:) Mrs. Bimbo’s outlaws have a lime tree and I score some of them at times. Very proud of my lemonade tree and this year we are adding a orange and a mandy tree. Mand tree will go in the chook run.

Lucky1 said:

bluegreen said:

I know that what you can make with lemons you can also make with limes, e.g. lime butter or curd, marmalade etc. Limes are used in many asian dishes, especially Thai. An interesting bit of trivia I have heard is that lemons and limes have the same chemical formula when written down. The difference is that the molecule chain of one twists to the left and the other twists to the right and that is why they taste different! Limes are considered more fragrant and less acidic than lemons. Personally I use lemons a lot more than limes but do use limes from time to time, mainly if someone is giving them away :)

Thanks BG:) Mrs. Bimbo’s outlaws have a lime tree and I score some of them at times. Very proud of my lemonade tree and this year we are adding a orange and a mandy tree. Mand tree will go in the chook run.

The big difference is that there are almost always more lemons to use than limes.

I prefer limes in many instances but it all depends .. I love lemons too.

tahitian limes are greenish inside and have a fuller, softer taste which i prefer.

we are brewing limenade at present.

Do the trees goes the same shape and size??? Ie. Oranges are bushy and Mandy’s are tall trees.

Lucky1 said:

Do the trees goes the same shape and size??? Ie. Oranges are bushy and Mandy’s are tall trees.

only some mandys are tall. not all. Lemons can vary in size too. The Eureka can be huge compared to others. Limes are generally smaller and spindlier. Pruning usually keeps them all in shape.

roughbarked said:

Lucky1 said:

Do the trees goes the same shape and size??? Ie. Oranges are bushy and Mandy’s are tall trees.

only some mandys are tall. not all. Lemons can vary in size too. The Eureka can be huge compared to others. Limes are generally smaller and spindlier. Pruning usually keeps them all in shape.

thanks RB . I tidied up my tree and its happy for it. :)

Key Lime Pie

Lime Pudding

2 limes grated rind and juice
1 tablespoon butter softened
1/2 cup castor sugar
2 tablespoons plain flour
1 cup milk
2 eggs seperated
icing sugar to serve.

preheat oven to 180 c
grease a 6 cup capacity baking dish
beat butter and sugar untill creamy , add flour and beat well for one minute.
Add lime juice , rind, milk and beaten egg yokes, mix well

beat egg whites untill stiff and fold gently through mixture.
Pour into greased baking dish and bake for 20 minutes.

Dust with icing sugar
serve with a dollop of cream or ice cream

bluegreen said:

Lime Pudding

2 limes grated rind and juice
1 tablespoon butter softened
1/2 cup castor sugar
2 tablespoons plain flour
1 cup milk
2 eggs seperated
icing sugar to serve.

preheat oven to 180 c
grease a 6 cup capacity baking dish
beat butter and sugar untill creamy , add flour and beat well for one minute.
Add lime juice , rind, milk and beaten egg yokes, mix well

beat egg whites untill stiff and fold gently through mixture.
Pour into greased baking dish and bake for 20 minutes.

Dust with icing sugar
serve with a dollop of cream or ice cream

sounds yummy

What fruit you use more, plant that one. I prefer limes but you can use either for any dish that uses lemons.
I make this little tea cake, so versatile, you can use lime curd or even to use up jams. Great for ‘take a plate’ events.
From the womens weekly site.

Lemon Tea Cake.

1 cup (150g) self-raising flour
½ cup (110g) caster sugar
60g butter, chopped
1 egg, beaten lightly

Lemon filling
¼ cup (60ml) lemon juice
½ cup (110g) caster sugar
2 eggs, beaten lightly
60g butter, chopped

NOTE: This recipe is best made on day of serving.

METHOD

Preheat the oven to moderate (180° C. Grease a deep, 18 cm cake pan, line base with baking paper.

Sift flour into a medium bowl; add the sugar then rub in the butter until mixture resembles breadcrumbs. Stir in the egg to form a soft dough. Press 2/3 of the dough over the base of the prepared pan.

For the lemon filling, combine juice, sugar, egg and butter in a small pan. Stir over a low heat until mixture thickens and coats the back of a spoon.

Spread the hot lemon filling over base in pan to within 1cm of the edge. Crumble the remaining dough over the lemon filling. Bake in a moderate oven for about 30 minutes or until browned; cool in pan.

Serve lemon tea cake dusted with sifted icing sugar.

Suitable to freeze. Not suitable to microwave.

lime juice with a dash of soy does wonders dripped onto fish

lime juice in drinks or as a drink

trichome said:

lime juice with a dash of soy does wonders dripped onto fish

lime juice in drinks or as a drink

lime marmalade

Wow lime is very popular then.

Thanks for all the info. I have been meaning to drop by for a few weeks to ask about this .

When the weather cheers up, I’ll take a photo of the lemonade tree for you to see.

Lucky1 said:

Just wondering what the difference between a lemon and lime is in taste and uses????

My lemonade tree Pomolo is loaded this year with fruit. Picking the odd one now to use with my snitz. Tree is now taller in places against the fence too. Looking awesome in my books.

So glad to hear about the lemonades. I’m sure you will enjoy them. I’m eating mine too.

bluegreen said:

I know that what you can make with lemons you can also make with limes, e.g. lime butter or curd, marmalade etc. Limes are used in many asian dishes, especially Thai. An interesting bit of trivia I have heard is that lemons and limes have the same chemical formula when written down. The difference is that the molecule chain of one twists to the left and the other twists to the right and that is why they taste different! Limes are considered more fragrant and less acidic than lemons. Personally I use lemons a lot more than limes but do use limes from time to time, mainly if someone is giving them away :)

that’s a good run down BG. Got to agree with you. I have planted a Tahitian Lime but I’m not sure how I will use all the crop. We have enough trouble getting through what is already producing.

justin said:

tahitian limes are greenish inside and have a fuller, softer taste which i prefer.

we are brewing limenade at present.

Can you tell us how you do it and the results please Justin.

bluegreen said:

Key Lime Pie

Yeah but what about us who don’t eat eggs. Wonder if it would work with just a corn flour/arrowroot thickening agent?

bluegreen said:

Lime Pudding

2 limes grated rind and juice
1 tablespoon butter softened
1/2 cup castor sugar
2 tablespoons plain flour
1 cup milk
2 eggs seperated
icing sugar to serve.

preheat oven to 180 c
grease a 6 cup capacity baking dish
beat butter and sugar untill creamy , add flour and beat well for one minute.
Add lime juice , rind, milk and beaten egg yokes, mix well

beat egg whites untill stiff and fold gently through mixture.
Pour into greased baking dish and bake for 20 minutes.

Dust with icing sugar
serve with a dollop of cream or ice cream

That sounds nice too.

Lucky1 said:

Wow lime is very popular then.

Thanks for all the info. I have been meaning to drop by for a few weeks to ask about this .

When the weather cheers up, I’ll take a photo of the lemonade tree for you to see.

I would like to see that. Glad you have popped back in Lucky1.

pomolo said:

justin said:

tahitian limes are greenish inside and have a fuller, softer taste which i prefer.

we are brewing limenade at present.

Can you tell us how you do it and the results please Justin.

First time so no results. You use the same plastic fermenting drum that you use for home brewed beer. Airlock, tap and thermometer plus drum cost about $40. This recipe is almost identical to apple cider, lemonade and most fruits. So you can go on preserving all types of fruit this way with the same equipment. The result is 5% alcoholic and keeps for more than 2 years i believe. You get about 60 stubbies from each 22 litre brew. You’ll need a bottle capper and sterilised bottles.

scrub about 30 limes and reduce to rough pulp in the kitchen wizz.
heat this pulp in a big saucepan with 2 kg sugar and 5 litres water.
a rolling boil for 20 minutes to kill any wild yeast and bacteria.
than into your 30litre home fermenter – top with cold water up to 22 litre mark.
when the temp is about 22 -26C add yeast nutrient and yeast. close fermenter and brew for 10 days (so far)
check SG to ensure fermentation has stopped then bottle with carbonation drop.

for best results
wait 2 weeks before tasting. (Bubbles will be weak)
wait 3 months to 2 years before consuming.

justin said:

pomolo said:

justin said:

tahitian limes are greenish inside and have a fuller, softer taste which i prefer.

we are brewing limenade at present.

Can you tell us how you do it and the results please Justin.

First time so no results. You use the same plastic fermenting drum that you use for home brewed beer. Airlock, tap and thermometer plus drum cost about $40. This recipe is almost identical to apple cider, lemonade and most fruits. So you can go on preserving all types of fruit this way with the same equipment. The result is 5% alcoholic and keeps for more than 2 years i believe. You get about 60 stubbies from each 22 litre brew. You’ll need a bottle capper and sterilised bottles.

scrub about 30 limes and reduce to rough pulp in the kitchen wizz.
heat this pulp in a big saucepan with 2 kg sugar and 5 litres water.
a rolling boil for 20 minutes to kill any wild yeast and bacteria.
than into your 30litre home fermenter – top with cold water up to 22 litre mark.
when the temp is about 22 -26C add yeast nutrient and yeast. close fermenter and brew for 10 days (so far)
check SG to ensure fermentation has stopped then bottle with carbonation drop.

for best results
wait 2 weeks before tasting. (Bubbles will be weak)
wait 3 months to 2 years before consuming.

most home brewers will do this easily but if this is your first time i should add

- sterilise everything very well
- sieve the fruit mixture through muslin into the fermenter and put some cold water into the fermenter first
- add about 1 kg of lactose if you want a sweeter drink because this sugar is not fermented by the yeast

pomolo said:

bluegreen said:

Key Lime Pie

Yeah but what about us who don’t eat eggs. Wonder if it would work with just a corn flour/arrowroot thickening agent?

Egg Free Key Lime Pie

:D

pomolo said:

Lucky1 said:

Just wondering what the difference between a lemon and lime is in taste and uses????

My lemonade tree Pomolo is loaded this year with fruit. Picking the odd one now to use with my snitz. Tree is now taller in places against the fence too. Looking awesome in my books.

So glad to hear about the lemonades. I’m sure you will enjoy them. I’m eating mine too.

I love the tree:)

justin said:

pomolo said:

justin said:

tahitian limes are greenish inside and have a fuller, softer taste which i prefer.

we are brewing limenade at present.

Can you tell us how you do it and the results please Justin.

First time so no results. You use the same plastic fermenting drum that you use for home brewed beer. Airlock, tap and thermometer plus drum cost about $40. This recipe is almost identical to apple cider, lemonade and most fruits. So you can go on preserving all types of fruit this way with the same equipment. The result is 5% alcoholic and keeps for more than 2 years i believe. You get about 60 stubbies from each 22 litre brew. You’ll need a bottle capper and sterilised bottles.

scrub about 30 limes and reduce to rough pulp in the kitchen wizz.
heat this pulp in a big saucepan with 2 kg sugar and 5 litres water.
a rolling boil for 20 minutes to kill any wild yeast and bacteria.
than into your 30litre home fermenter – top with cold water up to 22 litre mark.
when the temp is about 22 -26C add yeast nutrient and yeast. close fermenter and brew for 10 days (so far)
check SG to ensure fermentation has stopped then bottle with carbonation drop.

for best results
wait 2 weeks before tasting. (Bubbles will be weak)
wait 3 months to 2 years before consuming.

A good description. Thanks. I might see if I can get D interested in doing that sort of brewing. I could help him drink it too.

bluegreen said:

pomolo said:

bluegreen said:

Key Lime Pie

Yeah but what about us who don’t eat eggs. Wonder if it would work with just a corn flour/arrowroot thickening agent?

Egg Free Key Lime Pie

:D

That’s just the same as the old condensed milk cheesecake. And it’s a goody too.

My Eureka Lemon is packed with fruit. I’ve been giving bags of it away because there just isn’t room in the freezer right now.

Fruit Fly resistant too, gotta love that.

One Eureka lemon will keep everyine in the street in lemons. Always heaps more than one house could ever use.

roughbarked said:

One Eureka lemon will keep everyine in the street in lemons. Always heaps more than one house could ever use.

I researched before I chose it and it’s a ripper.

bubba louie said:

roughbarked said:

One Eureka lemon will keep everyine in the street in lemons. Always heaps more than one house could ever use.

I researched before I chose it and it’s a ripper.

I took the bud off My Grandmother-in-law’s tree and grafted my own. Did the same with her special navels. I get very few Tahitian limes as yet but I haven’t had the tree long. I used to just pick limes from mum’s tree.

bubba louie said:

My Eureka Lemon is packed with fruit. I’ve been giving bags of it away because there just isn’t room in the freezer right now.

Fruit Fly resistant too, gotta love that.

Oooh, just how resistant is resistant?

Our gnarly old lemon tree is being demolished soon – we may want to get a new tree when we move back.

bon008 said:

bubba louie said:

My Eureka Lemon is packed with fruit. I’ve been giving bags of it away because there just isn’t room in the freezer right now.

Fruit Fly resistant too, gotta love that.

Oooh, just how resistant is resistant?

Our gnarly old lemon tree is being demolished soon – we may want to get a new tree when we move back.

mostly resistant.. however.. that isn’t 100%

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

Lucky1 said:

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

It is a good idea to make sure that there are none touching or near the ground, I believe.

bluegreen said:

Lucky1 said:

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

It is a good idea to make sure that there are none touching or near the ground, I believe.

Thanks BG. I though this too, but thought I’d check here.

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

If the fruit is touching the ground cut the branch off.

bubba louie said:

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

If the fruit is touching the ground cut the branch off.

I just did that to my meyer lemon. It was so lush I didn’t see that some fruit were touching the ground. All cleaned up now.

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

pomolo said:

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

Love the fruit:) And when I look at it, I always think of you.:)

pomolo said:

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

Ummm, I’d cut off the lower branches too eh mate?

Lucky1 said:

pomolo said:

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

Love the fruit:) And when I look at it, I always think of you.:)

What thick skinned and bitter?

Lucky1 said:

pomolo said:

Lucky1 said:

Finally got to photograph my lemonade tree for you Pomolo.

!!

Took its time to grow as tall as what it is, but now its booming along. :)

After I collect the fruit on the lower limbs………….. should I cut those limbs off or leave them there???

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

Love the fruit:) And when I look at it, I always think of you.:)

I’m touched.

pain master said:

Lucky1 said:

pomolo said:

You clever person. Yeah. Cut off the low branches. I hope you like the fruit you get to eat too.

Love the fruit:) And when I look at it, I always think of you.:)

What thick skinned and bitter?

It’s thin skinned at my age and the bitterness of when I was green is long gone.

You can also trim the tips in spring after the frosts have stopped.. Just to make it fruit lower and be more bushy.

We can’t tackle fruit fly alone: government
MELODY MONTAGUE
20 Jul, 2012 08:00 AM
THE state government has revealed it can no longer afford to sustain fruit fly eradication in the Riverina without heavy backing from growers, council and the community.

The declaration comes just months after the collapse of Riverina Citrus, which took a lead in fruit fly control, at a time when the pest is bordering on endemic in the region.

In April, growers were alarmed when DPI ended its eradication program and offered no undertaking it would recommence in August.

While DPI officials have claimed the April end date is normal, a local employee told The Area News it was two months earlier than planned.

In confirming the spring program will go ahead this year, the department warned it could not afford to continue the control program alone.

“We expect some positive changes in the way fruit fly is managed because the history has proven that maintenance of area freedom from fruit fly by DPI activities alone is technically unfeasible and financially unsustainable,” a DPI spokesman said in a statement to The Area News.

“It has become critical to explore alternative long-term sustainable and cost justifiable measures of fruit fly.

“Queensland fruit fly has been an ongoing issue for our growers in the Riverina for many years. It is critical that all stakeholders (growers, local businesses, councils and the community) realise that management of fruit flies is everybody’s responsibility.”

In an effort to engage stakeholders, DPI assisted in forming the Riverina Biosecurity Committee in April to oversee fruit fly matters.

The committee includes representatives from all fruit fly affected industries, Citrus Australia and DPI.

Its current focus is developing a strategic plan and funding model to fight fruit fly.