If you appreciate the line in that XTC classic, Senses Working Overtime, which reflects on one trying to tell the difference between a lemon and a lime, then you can appreciate that this is exactly the same sentiment that I share. The problem is that it’s not just lemons and limes we’re talking about here. The fact is, there are literally hundreds of varieties of edible citrus, of which I’ve only ever tried a measly dozen or so. And the differences between each fruit are so distinct and so subtle, right down to the aromatic crushed leaf and zest, that it seems the public, overwhelmed by this dizzying variety, has settled for a woefully generic lemon and its lime counterpart. Well, I’m here to humbly testify to some observations I’ve made over the years regarding citrus, particularly sours (which tend to be the majority).

Here are some questions to ponder: Have you ever had key lime pie? Was it bright green? If so, it wasn’t key lime pie. In fact, the key limes are limes, but they are small and quite yellowish. And it is very troublesome to get enough juice to make a cake. Have you ever had Tom Yam-kun? Well, if it was authentic, one of the many fresh condiments that complicate this wonderful soup is lime leaves. It also requires lime juice to give it its distinctive tartness. But imagine: the leaves and juice come from different varieties of lime! must be important

As for lemons, I’ll admit that pretty much all I’m familiar with are the humble sour and generic ones that can be found in markets around the world. The only difference to me so far is if they’re crappy or not. I seriously doubt that this is the real difference with lemons in the wild. Someday I’ll find out. For now, lemons remain popular because in culinary terms they are the female equivalent of the lime’s bold, hard-to-tame presence. In other words, lemon slices are used to make food tasty without demanding the recognition that limes do. I think that’s one main difference between a lemon and a lime. Limes are bold and boastful.