On Food and Cooking

generally tart but not bitter. The
calamondin or calamansi, also a
diminutive citrus, is probably derived in
part from the kumquat.
The finger lime, Microcitrus
australasica, is a small, elongated citrus
relative native to Australia. Its fruit has
robust, decorative round juice vesicles
that can be pale or pink-red, and a
distinctive aroma.
The makrut or kaffir lime, Citrus hystrix,
is common throughout Southeast Asia.
Its rough green peel has a lime-like
aroma with general citrus and pine notes
(from limonene, pinene), and is used to
flavor various prepared dishes, as are its
intensely lemon-scented leaves (p. 410).
The tangelo and tangor are modern
hybrids between the tangerine and
grapefruit, and tangerine and orange,
with hybrid flavors as well, and mostly
eaten as fresh fruit.