Marrakech Lime - Beldi

The Marrakech limetta was first described in 1921 and belongs to a group of hybrids resulting from the natural crossing between a Bitter Orange and a Citron, the same parent species that gave rise to lemon trees. Thus, these limettas are more similar to lemons than to limes, although they can be easily distinguished from both. Some limettas may have originated in southern Iran, although they have been known and cultivated throughout the Mediterranean basin for hundreds of years. A non-morphological characteristic that distinguishes limettas from lemons and limes is that the oils from their rind notably resemble those of Bergamot.

Robust tree with an open shape. Lanceolate leaves of bright green color. Medium-sized fruit, subglobose with a flattened base and flat apex with a nipple surrounded by a deep areolar groove. Bark somewhat thickened, thin, with sunk oil glands. Aromatic and light yellow-orange in color. Pulp of pale yellow color, juicy, very acidic, and aromatic. Contains seeds.

The Andalusian Lima Agria has been matched. It can be used as a substitute for lemon, taking advantage of its distinctive aroma. It is preserved in salt through a traditional process to create the lamsayyer, used in tagines, salads, or the traditional dish tanjia.