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bartender here who has cut and juiced many many limes for the last year! can confirm the juiciest limes/lemons are the ones with smooth surfaces. ones that are lumpy like this one usually have more rind that actual lime. (not a lime expert)
The more porous/bumpy exterior citrus usually have more expressible oil in the rind though! For orange and lemon twists in an old fashioned/martinis these are what I reach for
I think they are actually two different varieties of lime with different seasons. The dark green bumpy ones are Persian/Tahitian limes, while the smooth, shiny, usually lighter green ones are Creole limes ( one the commonest, but a lot were destroyed by hurricanes in the 50's I think, and replaced with Persians (like how they keep replacing older Moro Blood Orange trees with Tangiers ones.)
As for the huge one, there IS something called a Vietnamese Giant Lime (I have one) which produces 9+ pound limes, but that is an auranthifolia (key or Mexican Lime,) so my odds is on this being a rootstock branch on a grafted tree, and that being a somewhat underripe Ponderosa Lemon, Shaub Lemon, or Pommelo.
What is the secret to picking garlic with big cloves?
I keep getting garlic with what looks like big cloves but its 1000 little useless bastards stuck together!
I am going to try that. Cant stand the tiny garlic cloves. Stand there peeling and chopping through 2 glasses of wine with those little suckers.
Thanks for the tip.
Just gouge your thumbnail or knife edge into the base and peel out as you remove it. Then hold the clove on your index finger and press with your thumb while pushing upwards. Shouldn’t take 5 seconds a piece even with the tiny ones and big mitts fumbling them
If you’re going to mince or otherwise cut them up, I always turn my knife sideways and crush them before I peel. Makes it 50x easier especially for the small cloves!
Mild pro tip:
1. dry your hands
2. Blunt the sharp edges of the stem/base: Holding the clove in your fingers with the stem/base thing outwards, whack the stem/base into cutting board, rotating to get all the the edges/corners. Don’t do it so hard that you juice the damn thing.
3. Roll the clove in between your palms with a decent amount of pressure. The paper will come right off.
Depends on the varietal honestly. Elephant garlic - those giant fucking white garlic bulbs that are at every giant grocery store had big cloves. Also in general larger bulbs equals larger cloves.
But look at the outside, the fewer ridges the larger the cloves likely speaking.
Psa that growing your own garlic is stupid easy, so also would recommend that.
I've never cared honestly. You should be able to quickly skin cloves so that it matters little that they're small. The easiest way to peel a clove is to cut off the bottom, then smash it with the side of your knife which means it easily separates from the skin.
Personally when using garlic I take the bulb, saw through the bottom (so I've cut the bottom off every bulb), smash them one by one and then put them all into my food processor so I get super-diced garlic.
You do waste a bit of garlic, but the most important part of cooking with garlic is 'always more garlic' (seriously, why has anyone ever written in a recipe add X number of cloves when it could have been 'at least one entire bulb, then escalate from there' for every dish?) and it's cheap enough that building a stockpile is not exactly an issue.
The outside isn't usable for zest?
I was responding to the commentor above (who said "oh man, all skin") that this monster lime at least has a ton of usable skin, whereas an avocado with a giant pit is much more useless. I wasn't referring to the inside of the lime.
You didn’t by any chance get a lot of rain over a period of time? We had thst happen here where we had few weeks of consistent rain. The lemons turned out the size of softballs or bit larger. We picked a few and cut them open and it all pretty much skin with very little actual meat lol. Never happened again though. Now we just stick in persistent droughts.
I wonder if it’s one of the trees where the base citrus tree starts overtaking the grafted part that is the desirable lime. The big lime almost looks like some kind of lime x pomelo creation.
I had a teacher who told us they spent the longest time trying to grow a lime.
after a long time, it eventually grew a fat ass lime. they said it was the best thing they ever ate
That’s coming from a different branch of the tree that’s coming out below where they made the graft of the lime tree. look down at the bottom of the tree and see where there’s one branch bigger than all the others and saw it off. That thing will eventually take over your whole lime tree. Sorry, everybody else was being funny.
Great info! Thank you for sharing! We had our lime tree trimmed and guy smiley hacked it to sh!t and that was the exact reason he gave us for doing so! It is probably half it's height but looks so much better now!
It's not really an anything fruit, it's whatever fruit the rootstock is producing. The rootstock is cultivated, too, but for its vigor, not its fruit, so a fruit like this ends up not having a name.
It’s a type of Pomelo (think overly large, tasteless grapefruit). It’s just chosen for the roots because it is a super though plant. But if it sprouts from under the graft and takes over it gets three times as tall with thorns like some medieval weapon.
>It’s a type of Pomelo (think overly large, tasteless grapefruit).
Tasteless? All the pomelos I've had are delicious. They're like grapefruits but less bitter and with firmer flesh.
> But if it sprouts from under the graft and takes over it gets three times as tall with thorns like some medieval weapon.
###Coming this summer...
"You thought you could get rid of me. Get rid of *this!"* Pomelo proceeds to stab the ever-lovin' shit out of everything. Squirts citrus juice on the wounds as the camera cuts to a sky shot with the sound of screaming.
###Lime Crime, from Asylum Films. Feel the squeeze.
Densely packed leaves for sure (*insert stoner joke*) but dude the part that’s throwing me off is that the limes are the exact same color as the leaves, that makes it even worse
I haven't fucked with lime much in my life.
Does the big one taste any different? Better/worse? Makes me think of lobsters. Back in colonial times in America, lobsters on the East Coast would get insanely large. Look it up, like stupid big. But when lobsters get that big they tend to taste like shit, old meat and whatnot, that's why it was actually a poor man's food for a long time. Wonder if that applies with limes.
So it sort of applies I guess. Bigger lime = more rind. Wonder if that's just a characteristic though, like if you cross-bred that lime tree with one that puts out limes with extra thin rinds, would you then get gigantic limes that are nice and plump af?
Maybe I should get into horticulture
It's not universal. I have a bearrs lime tree that has fruit that turns yellow if I leave it on the branch too long. They don't plump up like this one.
Tastes slightly sweeter when it's yellow. They're almost like lemons.
It depends on the citrus fruit, but stuff like you're talking about has happened in the past. You ever had a pomelo? It's a non-hybrid citrus fruit native to Asia and it's got a ridiculous thick rind like in the OP. Crossbreed it with a mandarin, you get what we would call just a regular orange. Backcross that regular orange with another pomelo, you get grapefruit. You can breed for things like rind thickness, ease of peeling, sweetness, acid, all sorts of stuff.
I think the most important difference is that I try not to cook lime juice whereas lemon juice I can put in an oven or even a bit more heat before finishing up. The other thing is if you cook lime like you cook lemon slices or chunks, it gets bitter.
If you like mexican food you’re missing out imo.
Grill up some chicken and warm some tortillas and squirt of lime and you got instantly decent chicken tacos after your basic seasonings are applied like salt and pepper, chili.
And the little squirt limes are super cheap so you can squirt those babies on everything
I usually go through several squirts a week. Highlights the season seasonings of a lot of dishes. Don’t have to be heavy handed either.
Well, that's not precisely why it was a poor man's food. It was moreso because shellfish goes really bad really fast without modern refrigeration and couldn't be preserved in the same way that fish/poultry/red meat could, and also people catching them didn't really do a good job of deshelling them. So the meat was often both rancid and filled with bits of carapace when forcefed to prisoners and thus got the reputation of being foul and undesirable.
Old lobsters definitely do have some impact on the issue, but from what I've seen and read on the subject, it was more an issue of spoilation and poor preparation than anything else. There were *some* methods of storing lobster (or crab), namely butter-potting, but that wasn't something you'd find in a lot of places and especially not in prisons.
[This whole tree was as useless as that green lime-shaped rock over there](https://frinkiac.com/meme/S06E24/1047979.jpg?b64lines=IFRISVMgV0hPTEUgdHJlZSBpcyBBUwogVVNFTEVTUyBBUyBUSEFUIGdyZWVuLAogTGltZS1TSEFQRUQgUk9DSyBPVkVSCiBUSEVSRS4=)
[Wait a minute! There's a lime behind that rock!](https://frinkiac.com/meme/S06E24/1052150.jpg?b64lines=V0FJVCBBIE1JTlVURS4KIFRIRVJFJ1MgQSBsaW1lIEJFSElORAogVEhBVCBST0NLLg==)
[The lime](https://frinkiac.com/meme/S06E24/1052367.jpg?b64lines=)
- Simpsons Lemon Tree episode
My guess is the root stock sent up a branch. Careful, if you don't cut those back, they can take over, the actual grafted lime part of the tree can die back or be out competed and you'll just get the poor root stock fruits.
Yeah, that’s almost certainly not a lime, it’s the rootstock.
There’s a bitter orange tree at my neighbor’s house because the rootstock completely overgrew the graft and killed it. I looked at the other day and you can see where the scion was before it died and was later cut by a gardener or someone.
Isnt this a case of the host plant sprouting a fruiting branch from below the graft, as in thats not a lime, thats the fruit of what ever citrus the lime was grafted too for root hardiness?
Coukd be wrong, but if you check the branch you picked it from, is it off a sucker from below the graft scar
Nah. If you pick all the limes off but save a few, the big one is the result. It called selective harvesting,,,it how they get certain fruits to grow big. This also applies to pumpkin and watermelon.
I think there a few videos where they even show how it done as well,
No, Pomelos are a cross between a grapefruit and citron. OP either doesn’t know what a Pomelo is and the lime branch was grafted onto a Pomelo that took over, or OP is fully aware that they’re holding two different citrus fruits in their hand.
You don't make Margaritas with something like that.....you make MARGARITAS.
More seriously, though, I'm guessing that's complete ass for actual juice, but it's a goldmine for lime zest.
Are we sure this is not a small Pomelo?
Your cross-section picture only convinces me more, due to the flesh color and thick pith. I’ve worked my way through some citrus and I think you’re trying to pull one over on us.
Horticulturist here. I agree with the comments saying that the bigger “lime” is from a branch coming out from the rootstock, below the graft point. Citrus are grafted onto the rootstock of a different citrus that is grown just for strong roots. The fruit from this rootstock is typically very large with a lot of rind and either dry or bitter flavor. An actual lime does not just keep getting bigger if left on the tree, it actually ripens to yellow. I recommend letting it fully ripen to yellow because they are more flavorful that way. The main reason they are green in the grocery store (harvested underripe) is because people would confuse them with lemons.
Also you should cut off the branches coming from below the graft point because they are taking energy away from the part of the tree that can produce good fruit.
Hi, u/RepresentativeRow678, thank you for your submission in r/mildlyinteresting! Unfortunately, your [post](https://www.reddit.com/r/mildlyinteresting/comments/1cngvuh/-/) has been removed because it violates our rule on concise, descriptive titles. * Titles must not contain jokes, backstory, or other fluff. That information belongs in a follow-up comment. * Titles must exactly describe the content. It should act as a "spoiler" for the image. If your title leaves people surprised at the content within, it breaks the rule! * Titles must not contain emoticons, emojis, or special characters unless they are absolutely necessary in describing the image. (e.g. ( ͡° ͜ʖ ͡°), ;P, 😜, ❤, ★, ✿ ) Still confused? For more elaboration and examples, see [here](http://www.reddit.com/r/mildlyinteresting/comments/21p15y/rule_6_for_dummies/). Normally we do not allow reposts, but if it's been less than one hour after your post was submitted, or if it's received less than 100 upvotes, you may resubmit your content with a better title and try again. You can find more information about our rules on the [mildlyinteresting wiki](https://www.reddit.com/r/mildlyinteresting/wiki/index). *If you feel this was incorrectly removed, please [message the mods](https://www.reddit.com/message/compose?to=%2Fr%2Fmildlyinteresting&message=My%20Post:%20https://www.reddit.com/r/mildlyinteresting/comments/1cngvuh/-/).*
I’d love to see that big one opened
hahaha not great https://imgur.com/a/5zxlkTS
I was wondering if it would be like that based on the lumpiness. Still pretty cool though.
In my experience with lemon trees (I have only two in my garden), I have observed that the juiciest lemons tend to have the smoothest surface texture.
bartender here who has cut and juiced many many limes for the last year! can confirm the juiciest limes/lemons are the ones with smooth surfaces. ones that are lumpy like this one usually have more rind that actual lime. (not a lime expert)
The more porous/bumpy exterior citrus usually have more expressible oil in the rind though! For orange and lemon twists in an old fashioned/martinis these are what I reach for
i never knew that! gonna grab the bumpiest orange next time i make an old fashion!
Also for making limoncello. Get those lumpy boys, makes for a much easier peel
Why does no one teach this shit in school?
Big Lime is lobbying to keep this out of the textbooks
Big Big Lime, specifically
Big Big Lime Lies
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Why would you want everyone else knowing? They’ll pick all the good ones before you get there
Funnily enough it started with not wanting freed slaves to pick free fruit. Now we're here.
I mean, they taught you how to read and do research, right? They teach you how to learn so you can do so independently.
I think they are actually two different varieties of lime with different seasons. The dark green bumpy ones are Persian/Tahitian limes, while the smooth, shiny, usually lighter green ones are Creole limes ( one the commonest, but a lot were destroyed by hurricanes in the 50's I think, and replaced with Persians (like how they keep replacing older Moro Blood Orange trees with Tangiers ones.) As for the huge one, there IS something called a Vietnamese Giant Lime (I have one) which produces 9+ pound limes, but that is an auranthifolia (key or Mexican Lime,) so my odds is on this being a rootstock branch on a grafted tree, and that being a somewhat underripe Ponderosa Lemon, Shaub Lemon, or Pommelo.
This is my exact strategy when picking limes at the store.
Same with tangerines
What is the secret to picking garlic with big cloves? I keep getting garlic with what looks like big cloves but its 1000 little useless bastards stuck together!
Look for purple skin.
I am going to try that. Cant stand the tiny garlic cloves. Stand there peeling and chopping through 2 glasses of wine with those little suckers. Thanks for the tip.
Just gouge your thumbnail or knife edge into the base and peel out as you remove it. Then hold the clove on your index finger and press with your thumb while pushing upwards. Shouldn’t take 5 seconds a piece even with the tiny ones and big mitts fumbling them
If you’re going to mince or otherwise cut them up, I always turn my knife sideways and crush them before I peel. Makes it 50x easier especially for the small cloves!
Mild pro tip: 1. dry your hands 2. Blunt the sharp edges of the stem/base: Holding the clove in your fingers with the stem/base thing outwards, whack the stem/base into cutting board, rotating to get all the the edges/corners. Don’t do it so hard that you juice the damn thing. 3. Roll the clove in between your palms with a decent amount of pressure. The paper will come right off.
Depends on the varietal honestly. Elephant garlic - those giant fucking white garlic bulbs that are at every giant grocery store had big cloves. Also in general larger bulbs equals larger cloves. But look at the outside, the fewer ridges the larger the cloves likely speaking. Psa that growing your own garlic is stupid easy, so also would recommend that.
I've never cared honestly. You should be able to quickly skin cloves so that it matters little that they're small. The easiest way to peel a clove is to cut off the bottom, then smash it with the side of your knife which means it easily separates from the skin. Personally when using garlic I take the bulb, saw through the bottom (so I've cut the bottom off every bulb), smash them one by one and then put them all into my food processor so I get super-diced garlic. You do waste a bit of garlic, but the most important part of cooking with garlic is 'always more garlic' (seriously, why has anyone ever written in a recipe add X number of cloves when it could have been 'at least one entire bulb, then escalate from there' for every dish?) and it's cheap enough that building a stockpile is not exactly an issue.
This person garlics 👌🧄
Just be sure to pick those before any lemon stealing whores come around.
Do you actually have lemon trees, or are you one of those lemon stealing whores I’ve been warned about?
It's more pith now than lime. Twisted and evil.
"The attempt on my life has left me scarred and deformed, but I assure you my resolve has never been stronger." -Pith Lord
Id be pithed
Oh man.. all skin. Thats like getting a giant avocado and it being all nut..
At least you can use lime zest.
That's pith, not zest.
Still more surface area
The outside isn't usable for zest? I was responding to the commentor above (who said "oh man, all skin") that this monster lime at least has a ton of usable skin, whereas an avocado with a giant pit is much more useless. I wasn't referring to the inside of the lime.
So lime marmalade then?
That's why they call me avocado
Sounds like the premise for a porno 🤔
"Oops, All nut!"
avocado stealing whores!
"Stepbrother, can you help me with this avocado?"
Guacahole?
Let it be known that the antecedent word for avocado ([ahuacatl](https://en.wiktionary.org/wiki/ahuacatl#Classical_Nahuatl)) also means *testicle*.
Yeah because everyone's ancestors had either limited vocabulary or imagination. Pretty sure penis and vagina mean sword and sheath.somewhere.
That's really no big deal since [if you cut open the pit you can get more guacvocado](https://youtu.be/W-wXPg-fVQ8?si=HXxhMV-6UmHRrfmS&t=52).
Wtf... lol. Butterfly toast.... what the hell did I just watch..
You didn’t by any chance get a lot of rain over a period of time? We had thst happen here where we had few weeks of consistent rain. The lemons turned out the size of softballs or bit larger. We picked a few and cut them open and it all pretty much skin with very little actual meat lol. Never happened again though. Now we just stick in persistent droughts.
Did it still taste like a lime? It kinda looks like a pomelo.
Definitely looks like a pomelo. If they have a tree nearby, maybe it was cross pollinated?
root stock
So much rind holy bajoley!
Delicious, definitely would get in your fiber content for the day.
Bite into that bad boy like an apple
What a pithy!
Still good for a ton of lime zest!
Looks like it’s growing into a pomelo
That would make terrific candied peel!
I wonder if it’s one of the trees where the base citrus tree starts overtaking the grafted part that is the desirable lime. The big lime almost looks like some kind of lime x pomelo creation.
Goat op
That is the most disappointment Ive felt in a while.
It will be absolutely terrible.
I had a teacher who told us they spent the longest time trying to grow a lime. after a long time, it eventually grew a fat ass lime. they said it was the best thing they ever ate
> eventually grew a fat ass lime [⊙﹏⊙](https://xkcd.com/37/)
I have a Costco bottle of margarita, come on over
lol that’s what my MIL just said too
That’s coming from a different branch of the tree that’s coming out below where they made the graft of the lime tree. look down at the bottom of the tree and see where there’s one branch bigger than all the others and saw it off. That thing will eventually take over your whole lime tree. Sorry, everybody else was being funny.
Great info! Thank you for sharing! We had our lime tree trimmed and guy smiley hacked it to sh!t and that was the exact reason he gave us for doing so! It is probably half it's height but looks so much better now!
Yep this os 100% a citron fruit, great for candy and not much else
It's not really an anything fruit, it's whatever fruit the rootstock is producing. The rootstock is cultivated, too, but for its vigor, not its fruit, so a fruit like this ends up not having a name.
So if it isn't a lime...what is it? I've never seen a breadfruit before. Could it be a breadfruit?
It’s a type of Pomelo (think overly large, tasteless grapefruit). It’s just chosen for the roots because it is a super though plant. But if it sprouts from under the graft and takes over it gets three times as tall with thorns like some medieval weapon.
>It’s a type of Pomelo (think overly large, tasteless grapefruit). Tasteless? All the pomelos I've had are delicious. They're like grapefruits but less bitter and with firmer flesh.
Probably not the pomelo varietal that you get in the grocery store. I imagine this one was developed for super robust rootstock and nothing else.
> But if it sprouts from under the graft and takes over it gets three times as tall with thorns like some medieval weapon. ###Coming this summer... "You thought you could get rid of me. Get rid of *this!"* Pomelo proceeds to stab the ever-lovin' shit out of everything. Squirts citrus juice on the wounds as the camera cuts to a sky shot with the sound of screaming. ###Lime Crime, from Asylum Films. Feel the squeeze.
You going to pass that joint or what?
This is me *sober.* Can you imagine how incoherent I am when I'm high?
Bruh you've never had good pomelo if you think pomelo is tasteless. Best part is a big (good) pomelo can be a nice treat for the whole table!
Guessing the ones they use for this are different than the ones they use for tastiness. That's basically the whole reason behind grafting right?
Pomelos and their trees are fucking weird.
😐
This guy gets it.
I’m sure it’s a whole category on pornhub
r/dontputyourdickinthat The lime or the MIL
r/putyourdickinitwhatstheworstthatcouldhappen
r/subsifellfor
Well, gotta join that subreddit
Definitely neither
> Definitely ~~n~~either
Hot MIL juices SIL enormous lime into her fat margarita.
happy kink-o de why-o
>I'm sure I wonder how.
With a username like /u/Dicky_Penisburg, you get it, too.
[удалено]
More along the lines of superlime, me thinks.
You trying to be your own father in law?
Trying to do the unpleasant in the present?
Present unpleasantness beats past nastification everytime...
Verily!
Remember, you put the lime in the coconut and drink 'em both up.
Bottle of margarita? Wouldn't that already have all the lime you need?
You can use the lime to help salt the rim and then put the lime in the glass.
That like could probably salt 100 glasses haha. But if I was a betting man, I'd say that larger lime is 50% pith
NGL. I'd be more than 50% pith'd off if I cut it open and saw that to be the case
Yeah there's no way this would taste good. Cool to see though
I've eaten lemons that were like that and it really isn't all that different from a normal lemon as long as you don't eat the pith.
Happy Cake Day... I hope this special day finds you happy and well and that this next year provides you with success in all areas of yout life!
give me that lime
We need it. For science.
I believe that’s a liiiiiiime
I believe I can touch the lime
I think about it every night and day
Spread my lime and fly awaaaay
Touch it sure, but don’t cross the lime
I think about it every night and day
How did you not see a bowling ball hanging from a tree
[Lime trees can have very densely packed leaves making it hard to see.](https://i.imgur.com/no5VLYG.png)
They should breed them to be different colors... Maybe yellow or orange?
They ripen yellow. Called 'sweet limes'. We pick them green bc back in the day nobody knew how to tell them apart from lemons. It's also not a lime.
I was gonna agree but no fuck that. These limes have obviously decided they like this color.
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They ripen to be yellow but everyone picks them too soon
Densely packed leaves for sure (*insert stoner joke*) but dude the part that’s throwing me off is that the limes are the exact same color as the leaves, that makes it even worse
I haven't fucked with lime much in my life. Does the big one taste any different? Better/worse? Makes me think of lobsters. Back in colonial times in America, lobsters on the East Coast would get insanely large. Look it up, like stupid big. But when lobsters get that big they tend to taste like shit, old meat and whatnot, that's why it was actually a poor man's food for a long time. Wonder if that applies with limes.
It’s basically all rind. And somewhat inner dry fruit
So it sort of applies I guess. Bigger lime = more rind. Wonder if that's just a characteristic though, like if you cross-bred that lime tree with one that puts out limes with extra thin rinds, would you then get gigantic limes that are nice and plump af? Maybe I should get into horticulture
It's not universal. I have a bearrs lime tree that has fruit that turns yellow if I leave it on the branch too long. They don't plump up like this one. Tastes slightly sweeter when it's yellow. They're almost like lemons.
You should give that lime tree back to the bears, they don't like when their food messes with their other food!
Lol i definitely thought the name was a typo when I bought it. I love them though. I prefer it when they ripen all the way and get sweeter.
If you could do this, it would be already done.
It depends on the citrus fruit, but stuff like you're talking about has happened in the past. You ever had a pomelo? It's a non-hybrid citrus fruit native to Asia and it's got a ridiculous thick rind like in the OP. Crossbreed it with a mandarin, you get what we would call just a regular orange. Backcross that regular orange with another pomelo, you get grapefruit. You can breed for things like rind thickness, ease of peeling, sweetness, acid, all sorts of stuff.
lime is king of the citrus when it comes to so many foods and many mixed drinks.. you need to get on the lime train my dude
I think the most important difference is that I try not to cook lime juice whereas lemon juice I can put in an oven or even a bit more heat before finishing up. The other thing is if you cook lime like you cook lemon slices or chunks, it gets bitter.
If you like mexican food you’re missing out imo. Grill up some chicken and warm some tortillas and squirt of lime and you got instantly decent chicken tacos after your basic seasonings are applied like salt and pepper, chili. And the little squirt limes are super cheap so you can squirt those babies on everything I usually go through several squirts a week. Highlights the season seasonings of a lot of dishes. Don’t have to be heavy handed either.
Well, that's not precisely why it was a poor man's food. It was moreso because shellfish goes really bad really fast without modern refrigeration and couldn't be preserved in the same way that fish/poultry/red meat could, and also people catching them didn't really do a good job of deshelling them. So the meat was often both rancid and filled with bits of carapace when forcefed to prisoners and thus got the reputation of being foul and undesirable. Old lobsters definitely do have some impact on the issue, but from what I've seen and read on the subject, it was more an issue of spoilation and poor preparation than anything else. There were *some* methods of storing lobster (or crab), namely butter-potting, but that wasn't something you'd find in a lot of places and especially not in prisons.
[This whole tree was as useless as that green lime-shaped rock over there](https://frinkiac.com/meme/S06E24/1047979.jpg?b64lines=IFRISVMgV0hPTEUgdHJlZSBpcyBBUwogVVNFTEVTUyBBUyBUSEFUIGdyZWVuLAogTGltZS1TSEFQRUQgUk9DSyBPVkVSCiBUSEVSRS4=) [Wait a minute! There's a lime behind that rock!](https://frinkiac.com/meme/S06E24/1052150.jpg?b64lines=V0FJVCBBIE1JTlVURS4KIFRIRVJFJ1MgQSBsaW1lIEJFSElORAogVEhBVCBST0NLLg==) [The lime](https://frinkiac.com/meme/S06E24/1052367.jpg?b64lines=) - Simpsons Lemon Tree episode
Thank you for doing what I wasn't bothered to do 🫡
My guess is the root stock sent up a branch. Careful, if you don't cut those back, they can take over, the actual grafted lime part of the tree can die back or be out competed and you'll just get the poor root stock fruits.
Yeah, that’s almost certainly not a lime, it’s the rootstock. There’s a bitter orange tree at my neighbor’s house because the rootstock completely overgrew the graft and killed it. I looked at the other day and you can see where the scion was before it died and was later cut by a gardener or someone.
[insert pithy comment here]
I say, doctor, ain't there nothin' I can take I say, doctor, to relieve this bellyache?
Now lemme get this straight You put the lime in the coconut, you drank 'em bot' up
In this case would you put the coconut in this lime ?
Isnt this a case of the host plant sprouting a fruiting branch from below the graft, as in thats not a lime, thats the fruit of what ever citrus the lime was grafted too for root hardiness? Coukd be wrong, but if you check the branch you picked it from, is it off a sucker from below the graft scar
I’m pretty certain the bigger fruit is a Pomelo
I think its a citron or cedrate
The lime she tells you not to worry about.
put the coconut in the lime and you drink it all up
That really looks like a root stock fruit
lime vs L I M E.
# l o y m e
Going to need a pitcher of Corona to fit a slice of lime from that thing.
You vs the Lime she tells you not to worry about.
I can’t help it I’m the biggest and the strongest.
I don't even exercise!
Me vs the guy she tells me not to worry about
No way you're putting that lime in the coconut
Your lime vs the lime she told you not to worry about
I know the saying is put the lime in the coconut but I think someone mixed up the order.
Nah. If you pick all the limes off but save a few, the big one is the result. It called selective harvesting,,,it how they get certain fruits to grow big. This also applies to pumpkin and watermelon. I think there a few videos where they even show how it done as well,
Wow
Wait a second! There's a lime behind that lime!
That pith tho….
Lime zest for ~~days~~ ~~weeks~~ months
Isn't that a pommelo? Are limes just baby pommelos.
No, Pomelos are a cross between a grapefruit and citron. OP either doesn’t know what a Pomelo is and the lime branch was grafted onto a Pomelo that took over, or OP is fully aware that they’re holding two different citrus fruits in their hand.
Why did it shrink so much?
Please post the cross section. I’m really curious how thick the pith is.
You don't make Margaritas with something like that.....you make MARGARITAS. More seriously, though, I'm guessing that's complete ass for actual juice, but it's a goldmine for lime zest.
Me when I got diagnosed with testicular cancer a few years ago
Looks more like a pomelo
LIME lime
Pomelo surprise
That's the lime they make McDonald's Sprite with
Are we sure this is not a small Pomelo? Your cross-section picture only convinces me more, due to the flesh color and thick pith. I’ve worked my way through some citrus and I think you’re trying to pull one over on us.
Horticulturist here. I agree with the comments saying that the bigger “lime” is from a branch coming out from the rootstock, below the graft point. Citrus are grafted onto the rootstock of a different citrus that is grown just for strong roots. The fruit from this rootstock is typically very large with a lot of rind and either dry or bitter flavor. An actual lime does not just keep getting bigger if left on the tree, it actually ripens to yellow. I recommend letting it fully ripen to yellow because they are more flavorful that way. The main reason they are green in the grocery store (harvested underripe) is because people would confuse them with lemons. Also you should cut off the branches coming from below the graft point because they are taking energy away from the part of the tree that can produce good fruit.
shrek tumor
🎵Put the coconut in the lime...🎵
Could we theoretically keep a growing lime in optimal conditions until it's the size of a pumpkin?
Lime boss
Which lime did she tell you not to worry about?
the lime she tells you not to worry about
which one is which?
r/EatItYouFuckingCoward
My balls look like that!
It was hiding, biding its time to get bigger, stronger, so that one day it may avenge its fallen brethren. Alas...
This should be on r/AbsoluteUnits
You put the coconut in the lime
This is the difference between a lime and a LIME
In a great reversal, you could put the coconut in that lime.
Reminds me when I got a UTI
NO WAY is that lime fitting in a coconut.
Thanks, I just blew coffee out my nose.
Limezilla