They don't taste like limes at all to me. Which is normal because they are not. They taste like sour mandarines with a quite complex flavour with some resiny undertones. I can't eat them raw but my mother in law does. I use them mostly in cocktails but I can see how they can be used in sauces too.

That’s true Nick. I’m not good at explaining flavors...I meant that it is sour like a lime, but it is similar the sudachi, but I do admit to liking the sudachi a bit more. Yes Alanna, quite confusing! Looks and peels like a sweet juicy mandarin!

It is in this product: https://theginisin.com/gin-reviews/tanqueray-w-rangpur-lime/

Back in India Rangpur limes were pretty common in drinks. I think the British introduced this. The lime/lemon confusion probably also comes from India where every citrus is a "lime". To distinguish there is always a qualifier before the Indian word(s) for "lime".

I dislike gin though. As a kid I loved sipping the juice while my father and his friends sipped gin.

I seriously thought I was trippin', that's too cool! It must depend when they are picked for the flavour..? Just saw a pic when they were still green on the outside and orange on the inside.

Thanks for sharing Laura!

The later you pick them, to a point, the more complex the flavour is. It starts as mostly sour like an immature mandarin but subtle 'mandariny' and resiny flavours as well as sugars and solids develop later. At some point the resiny undertones may become too much for some palettes. Do not leave them on the tree until they fall because they will have lost much of their juice by then, similarly to many mandarins. Use them while they are still firm rather than soft and squashy.

They are great for marinading just about anything!