Moroccan citron
The Moroccan citron was described by the Moroccan professor Henri Chapot, as being a sweet citron, meaning that its pulp is low in acid. He discovered that the acidity in the more common citrons or lemons, is represented by red on the inner coat of seeds specifically on the chalazal spot, violet pigmentation on the outer side of the flower blossom, and also by the new buds that are reddish-purplish. The Moroccan citron which is acidless is completely lacking the red color. This designation was cited by Herbert John Webber and Leon Dexter Batchelor the editors of the fundamental treatise on citrus, namely The Citrus Industry, which was published by the University of California, Riverside in 1967.
Limey
The term is thought to have originated in the 1850s as "lime-juicer", later shortened to "limey", and originally used as a derogatory word for sailors in the British Royal Navy. Since the beginning of the 19th century it had been the practice of the Royal Navy to add lemon juice to the sailors' daily ration of grog (watered-down rum). The vitamin C (specifically acid) in citrus fruits prevented scurvy , and helped to make these sailors some of the healthiest of the time. At that time "lemon" and "lime" were used interchangeably to refer to citrus fruits. Initially, lemon juice (from lemons imported from Europe) was used as the additive to grog on the Royal Navy ships, but was later switched to limes (grown in British colonies), not realizing that limes did not contain sufficient Vitamin C to prevent the disease.