Key Lime versus Persian Lime: Which is more acidic? Let's let a pH test strip tell us

M

marilynfl

Moderator
Being the anal retentive person that I am, I wondered about the thread last week where Michael felt key limes (or Mexican limes) were tarter than regular Persian limes. Orchid and I thought not.

If a picture is worth a thousand words, let the Micro Brilliant pH Test Strips have its say:

http://i56.photobucket.com/albums/g166/Finer_Kitchens/2014%20Marilyn/015.jpg~original

...and it's saying: "Hell if I know. They look pretty close to me, but what do I know! I'm usually drenched in urine."

 
The scientist in me says "maybe, maybe not". The strip has

measured its lowest acidity, but not necessarily the exact acidity of the two samples. One "could" be lower than the other one. ;o)

 
pH strips don't have enough sensitivity to differentiate them...

they are in a similar range of acidity, so only a pHmeter will do

I could do this in the lab if I find Persian lemons in the grocery store. Key limes I think I can find

 
I have strips in the range of 3.0 to 5.6 but I only have persian limes . . .

I find I really like the aroma of persian limes--they seem to have a vanilla, almost spice scent to me; I really love the smell.

 
m, could you mail me two of them? I have both limes here and an unbridled curiosity.

I suspect your senses are more attuned than mine. I can only tell the difference between fresh & tangy versus going bad & moldy.

 
Doesn't it also depend upon the ripeness? All I know is many key lime pie recipes say to use more

juice if you're using Persian limes instead of key limes and key limes make a better pie imo.

 
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