Citrus amblycarpa

(Hassk.) Ochse

Leprous lime

Rutaceae Edible: Leaves, Spice, Fruit 3,116 iNaturalist observations

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Description

A shrub or low tree. It grows up to 7 m tall. The branches are almost without spines. The leaves are alternate and have only one lobe. The leaf stalk is 1 cm long. The blade is oval and 4-8 cm long by 2-4 cm wide. There are shallow rounded teeth along the edge. The flowers occur singly in the axils of leaves or in groups of 3-5 at the ends of branches. They are white and 2 cm across. They have a smell. The fruit are a flattened round berry. They are 1.5-3.5 cm across. They are shiny dark green when young and turn yellow-green when ripe. The skin is lumpy. The flesh is yellow and sour but with a sweet smell. The seed are long and pear shaped. They are 1 cm long by 0.5 cm wide.

Edible Uses

The leaves and fruit are used as flavorings.

Traditional Uses

The juice of the fruit has a sweet smell and is used to flavour dishes. The leaves are used as a flavouring.

This uses section is brief — help expand it

Distribution

A tropical plant. It grows from sea level up to 350 m altitude in Java.

Where It Grows

Asia, Indochina, Indonesia, SE Asia, Suriname, Thailand,

Other Information

Fruit are for sale in markets. It is a cultivated food plant.

Notes

There are 16-20 Citrus species. Several hybrids have been formed.

Synonyms

Citrus limonellus Hassk. var. amblycarpa Hassk.Citrus nobilis Lour. var. amblycarpa (Hassk.) Ochse & De Vries

Also Known As

Dieruk lemon, Djeroek limo sambal, Djeruk limau, Jeruk limau, Jeruk limo, Jeruk sambal, Makrut, Vjerook leemo

References (11)

Arora, R. K., 2014, Diversity in Underutilized Plant Species - An Asia-Pacific Perspective. Bioversity International. p 62
Facciola, S., 1998, Cornucopia 2: a Source Book of Edible Plants. Kampong Publications, p 215
Ind. vrucht. 217. 1927
Hemphill, I, 2002, Spice Notes. Macmillan. p 212
Martin, F.W. & Ruberte, R.M., 1979, Edible Leaves of the Tropics. Antillian College Press, Mayaguez, Puerto Rico. p 217

Show all 11 references

Ochse, J. J. et al, 1931, Vegetables of the Dutch East Indies. Asher reprint. p 643
PROSEA handbook Volume 13 Spices. p 250
Seidemann J., 2005, World Spice Plants. Economic Usage, Botany, Taxonomy. Springer. p 105
Solomon, C., 2001, Encyclopedia of Asian Food. New Holland. p 193, 220
Sukenti, K., et al, 2016, Ethnobotanical study on local cuisine of the Sasak tribe in Lombok Island, Indonesia. Journal of Ethnic Foods. 3 (2016) 189-200 p 198
Wiersema, J. H. & Leon, B., 2013, World Economic Plants. A Standard Reference CRC Press. 2nd Ed. p 179