I have my enthusiasms, but I’ll admit to only one irrational obsession: citrus. Love ‘em. Want to sample all the kinds there are. And after that: marmalade.
So, while this article from the NYTimes didn’t quite make my knees buckle, it nevertheless fired my ambitions. Thai limes, finger limes, and Rangpur limes have now been added to a wish list that already included Buddha’s Hand citron, bergamot orange, ponderosa lemon, granito, citrangequat, indiro mandarinquat, kalamansi lime, faustrimedin, vaniglia pink orange, chinotto, mamelon/sweet limetta, Hong Kong and Fukushu kumquats, citrange, citrangequat, and Poire du Commandeur, plus a lot more calamondins and Seville oranges and lavender gems to confirm my earlier impressions. (Scored this past year: pineapple oranges, which make good eating, and trifoliate oranges, which make good marmalade.)
If anyone reading this knows where I can get odd varieties of citrus, I conjure thee to speak.
Those who were around here last April may recognize the “sweet limes” discussed in the article as the mystery citrus that Kathy Li and other readers helped identify.
And you were aware that Australia has more and weirder kinds of limes than any other part of the world, right? Varieties include the round lime, Russell River lime, desert lime, Humpty Doo lime, and Mount White lime, plus new hybrid varieties like the Outback lime, Sunrise lime, and Blood lime. I don’t know why they have so many kinds; they just do.