The Rangpur lime, said to have originated in the Indian subcontinent, has nothing to do with limes. It’s bright orange, about the size of a clementine and a cross between a lemon and mandarin, making it easily peeled and segmented. The juice is extremely sour, like a lemon’s, but with a deeply floral, honeysuckle aroma. The leaves are scented like kaffir lime and can be used in cooking. A commercial crop, from California, will be available until spring.

There are about seven limes to a pound, and you get around 2 1/2 tablespoons of juice from each. Mix the juice with mustard to glaze pork. Try it in your Key lime pie recipe. Or make a cocktail with the juice of one Rangpur lime, 3 ounces añejo tequila and 2 ounces of Grand Marnier, shaken with ice and served on the rocks, enough for two drinks.

Rangpur limes are around $9 a pound at Agata & Valentina and Eataly, or $75 for 10 pounds from baldorfood.com.