“Local food production is not without its own challenges but we must find creative, innovative and attractive methods to get greater local content into the national diet. When we consume food grown locally, we make choices that promote true sustainability, while directly supporting those who are supporting us—farmers and fishers; not foreign franchise capitalism.”
This according to agricultural economist Omardath Maharaj, who is on a campaign to raise awareness and support the local farming industry. Here in T&T we tend to gravitate towards imported fruits and foods, but the Ministry of Education’s recent good-news announcement to include more local content in the School Nutrition/Feeding Programme is indeed a welcome initiative that will only auger well for the nation’s health and agriculture sectors.
Food for Thought...Grow and Eat Local seeks to inform about the 149 crops that are grown in T&T (not counting the varieties within many of them) and all depicted on two charts with a photo of each crop in alpha order, giving the local and scientific names. These charts were sponsored by First Citizens, the model being duplicated in Barbados, St Lucia and St Vincent with copies distributed to all schools and libraries. For information regarding their availability, email fruitstt@live.com.
In this the 25th installment of the continuing series, we feature the popular West Indian lime (Citrus × aurantiifolia) that small and seedy citrus fruit that packs a high acid content, a strong aroma and a thin rind. C aurantiifolia is native to Southeast Asia. Its apparent path of introduction was through the Middle East to North Africa, then to Sicily and Andalucía and via Spanish explorers to the West Indies, including the Florida Keys. From the Caribbean, lime cultivation spread to tropical and subtropical North America, including Mexico, Florida, and later California.
The West Indian lime is a citrus hybrid (C micrantha—Papeda x C medica—Citron) with a spherical shaped fruit, 2.5 to five cm in diameter (one to two) that is yellow when ripe but usually picked green commercially. It is also known as Key lime (name comes from its association with the Florida Keys, where it is best known as the flavouring ingredient in Key lime pie) bartender’s lime, Omani lime, or Mexican lime.
Citrus fruits, good sources of vitamin C and flavonoids, have been cultivated in an ever-widening area since ancient times, with the best-known examples being the oranges, lemons, grapefruit and limes. Citrus trees hybridise very readily, giving rise to a very extensive range of cultivars. It is believed, based on molecular studies, that the citron, pomello, mandarin and papeda were the ancestors of all other citrus species and their varieties, which resulted from breeding or natural hybridization among the parental species.
Today, natural and cultivated citrus hybrids include commercially important fruit such as oranges, grapefruit, lemons, limes and some tangerines. All commercial citrus cultivation use trees produced by grafting the desired fruiting cultivars onto rootstocks selected for disease resistance and hardiness.
There are other lime varieties grown here such as Tahiti, Persian and Rangpur limes. Another popular variety is a hybrid between West Indian lime and Kumquat (soft-skin, small, sweet-skinned fruit borne on small trees and prolific bearers), known as the Limequat. This variety produces a small but vigourous tree ideal for small spaces (can also be planted in a large pot). Fruits are generally small, with bright green soft skins, juicy and seedy. Acidity is less than the WI lime but very useful in cooking.
C aurantiifolia is a dense, shrubby tree growing up to five m (16 ft), with many thorns. Its trunk, which rarely grows straight, has many branches, and they often originate quite far down on the trunk. The leaves are ovate, 2.5–9 cm (0.98–3.54 in) long, resembling orange leaves (the scientific name aurantiifolia refers to this resemblance to the leaves of the orange, Citrus aurantium).
The flowers are 2.5 cm (0.98 in) in diameter, are yellowish white with a light purple tinge on the margins. Flowers and fruit appear throughout the year. Being a pure species, WI lime can be grown from seed (unlike most Citrus species).
Lime is consumed throughout the world in the form of sorbet, beverages, refreshing cocktails, pickles, pepper sauces, jams, jellies, snacks, candies, sugar boiled confections and in cooking. The oil extracted from its peel or skin is extensively used in soft drink concentrates, body oils, cosmetic products, hair oils, toothpastes, toilet and beauty soaps, disinfectants, mouth washes, deodorants and innumerable other products.
Lime zest is used in both sweet and savoury cooking to brighten up the taste of food. A squeeze of fresh lime is also used in cooking. A slice of fresh lime usually accompanies sea food.
Lime is well-known as a cure for scurvy, the disease which is caused from a deficiency of vitamin C of which it is chock filled. Lime juice and its natural oils are very beneficial for skin when consumed orally or applied externally. It rejuvenates the skin, keeps it shining, protects it from infections and reduces body odour due to the presence of a large amount of vitamin C and flavonoids. Those are both class-1 anti oxidants, and have antibiotic and disinfectant properties. When applied externally on skin, its acids scrub out the dead cells, cures dandruff, rashes and bruises.
Lime has an irresistible scent which causes your mouth to water and this actually aids primary digestion (the digestive saliva floods your mouth even before you taste it). The natural acidity in lime does the rest. While they break down of the macro molecules of the food, the flavonoids, the compounds found in the fragrant oils extracted from lime, stimulate the digestive system and increase secretion of digestive juices, bile and acids.
This flood of flavonoids also stimulates the peristaltic motion. This is the reason behind lemon pickle with lunch and dinner being a traditional practice in India and various neighbouring countries in that region.
Primarily, the ample amount of acids present in lime helps clear the excretory system by washing and cleaning off the tracts, just as some acids are used to clean floors and toilets. The roughage in lime is also helpful in easing constipation, but the most beneficial element is the high acidity. An overdose of lime juice with salt also acts as an excellent purgative without any side effects, thereby providing relief from constipation.
According to the American Diabetes Association, limes and other citrus fruits are considered a diabetes super food for a number of reasons. Mainly, the high levels of soluble fibre found in limes make it an ideal dietary aid to help regulate the body’s absorption of sugar into the bloodstream, reducing the occurrence of blood sugar spikes that are a serious risk to diabetic patients. Also, limes and other citrus fruits have a low glycemic index, which means that they will not cause unexpected spikes in glucose levels, in addition to the benefits of soluble fibre’s effect.
LIME PEPPER SAUCE
INGREDIENTS
3 limes, seeded and sliced
12 hot peppers
2 cloves garlic, chopped
2 tbsp salt
1/2 cup water
METHOD
• Place sliced limes to boil in 1/2 cup of water. Set aside to cool.
• Cut up peppers.
• First, add some pepper, then add some garlic, the salt and lime.
• Continue to layer in this way until ingredients are used up.
• Keep pouring in the water in which the limes were boiled. When finished, store in a cool place.
Visit the Ministry of Agriculture, Land and Fisheries’ website at http://www.agriculture.gov.tt/
This series is written in collaboration with Cynthra Persad, retired director of Research, Ministry of Agriculture.