General Information
Limequats are slightly larger than the size of a kumquat, with a more rounded shape. The skin will transition from a warm yellow-green to a lemon yellow with hints of green when fully mature. The peel is thin, fragrant and slightly bitter, and its flesh is juicy and tart much like a key lime. The individual segments contain a few seeds that are typically removed before consumption. Limequats are often eaten whole out of hand and are versatile for cooked applications. Prior to use seeds are often removed due to the bitter flavor that they may impart. They can be added raw to salads or used as an edible garnish for plates and desserts. Limequats can be made into or added to marmalades, jams and jelly and can be used as a substitute in recipes calling for lemons or key limes.
History
Limequats were initially hybridized in Florida in 1909, and introduced in 1913. Limequats have little commercial exposure and are limited to garden and small grove production. They are most often found at farmers markets, and commonly used as decorative houseplants.
