Bubbly Bell Lime

Imitative-onomatopoeic origin — adjectival suffix -y, evoking the sound of bubbles. As a color modifier, bubbly implies a saturated-and-effervescent-and-cheerful quality, the bright color of Champagne-and-Prosecco effervescent-wine carbonation-bubble-light reflection. Sits at the bright-and-effervescent end of the grid, parallel to fizzy and effervescent in usage.

Old English belle, bell. As a color modifier, bell implies a hour-marked-and-tolling quality, the visual register of English-and-Russian-bell-tower hour-marking-and-tolling cathedral-bell-and-bell-tower clock-and-time-marking surfaces under hour-marked-bell tolling-bell-tower light. Sits at the modifier-and-time end of the grid, parallel to knell and hour in usage.

Citrus aurantiifolia and its key-lime cousin — small, intensely sour green citrus carried by Arab traders from Southeast Asia to the Mediterranean by the eleventh century, then to the Caribbean with Columbus. The color refers to the skin of a fully ripe Persian lime: a saturated, slightly yellow-shifted green with the matte finish of citrus rind. Cooler than chartreuse, sharper than sage, with the same chlorophyll the fruit loses if left to ripen to yellow.