GINEP

Encyclopedia of Food · 1923 · p. 12
or Spanish Lime, a fruit highly prized in the West Indies, and cultivated in this country in southern Florida and southern California. It suggests a plum in appearance, is green or yellow in skin, about an inch in length, and contains a rather scant but pleasing, tart, grape-flavored pulp adhering to large seeds. Both the pulp and seeds are edible, the latter being sometimes roasted and eaten like chestnuts.
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