Spanish Limes, Genips, Quenepas, Mamoncillos
Call them what you will, I brought lots back from Key West. It seems like mamoncillo is the most common name. At least it turned up the most results on google. Apparently they're related to lychees, which isn't too hard to believe, since they have a similarly leathery skin, soft, slimy flesh and large seed. Unlike lychees, the meat is a peachy color and the seed is round. I've been trying to think of ways to prepare them other than just eating them straight. I found one website that suggested soaking them in white rum and sugar for extended periods of time. I might try that. I've also made drinks from them in the past, with good results. If anybody has any other ideas, please let me know.