Blood Limes

I've heard of blood oranges, of course-- they're still kind of hip amongst the foodies.  But I'd never heard of a blood lime before.  It's grown from a cross between a mandarin and a kind of small lime with a red skin (called the red finger lime).  The taste is pretty acidic, like a regular lime, but a little sweeter.  The flesh is roughly the color of a dark grapefruit.  They're only grown in Australia at this point as far as I can tell, which may be why they haven't shown up much at Whole Foods.  I predict we're going to see some domestic varieties in a year or so, though.  This could be the next hot thing!