Original: While their thorns make them less tractable, and their thin yellow rind more perishable, key limes are more tart and aromatic than the common Persian limes seen year round in most U.S. grocery stores.
Simplified: "Conch Cooking" L.P. Artman, Jr., August 1975 Florida Keys Printing & Publishing, page 74 The dish is named after key limes (Citrus aurantifolia Swingle), but it is sometimes made with other types of lime.