Growing up, I always knew this fruit as a Spanish lime. Then, a Jamaican friend came over and started calling them genips. A few years later, a Puerto Rican friend told me they were also called quenepas. Since then, I've also heard that they're called mamoncillos in other parts of the Caribbean. In Panama, I think they're called mamones. Wikipedia has a page with still more names.
Despite what I still call them, they're not limes at all. Actually, they're in the same family as lychees, which makes sense considering their similarly leathery skin. Beneath this green skin is a large seed coated in a slimy, peach colored flesh, which actually tastes a bit like a lime. If you happen to see them in a market, be sure to get fruit with unwrinkled, uncracked skin. The most common way of eating them is to remove the skin and suck the pulp from the seed. However, I've also heard of soaking the peeled fruit in rum and sugar to make a drink.
[Photo: Nick Vagnoni]
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