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The Hidden Table · 2026-09-09
Spanish lime
Spanish lime, called limoncillo or quenepa, is Melicoccus bijugatus, not a citrus lime. A thin green shell encloses sweet-tart pulp around a large seed.
Caribbean uses
It is enjoyed fresh across parts of the Caribbean when available. Seed-free pulp can flavor a chilled drink; its acidity is not a direct substitute for lime juice.
Preparation and storage
Remove shell and separate pulp from seeds carefully. Do not blend or serve the large seeds, which are also a choking hazard.
Recipe
Spanish lime: strained fresh drink
4 small glasses
Ingredients
- 200 g Spanish lime — edible pulp only, completely free of skin and seeds
- 500 ml cold drinking water
- 15 g sugar, optional
Method
- Separate the pulp from every seed before blending; do not crush seeds to extract the pulp.
- Blend seed-free pulp with water and strain if fibers remain.
- Taste, sweeten only if needed and serve cold. Refrigerate promptly and use the same day.
At the table
Its sweet-tart pulp brings a recognizable seasonal fruit moment to the table.
At The Hidden Table, we adapt the portion, accompaniments and presentation to your guests, so this ingredient has a thoughtful place in an experience made uniquely for you.