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The term "lime" is used for a variety of citrus fruits, including the Key lime (Citrus × aurantiifolia), Persian lime (Citrus × latifolia), Kaffir lime (Citrus hystrix), finger lime (Citrus australasica), blood lime (hybrid), and desert lime among others. Limes are a rich source of vitamin C and are used to accent the flavours of foods and beverages. In 2023, world production of limes (combined with lemons) was 23.6 million tonnes, led by India and Mexico.
Description
Limes are typically 3–6 cm (1–2.5 in) in diameter and have a thin to moderately thick rind that is green when unripe and may turn yellow when fully mature. The pulp is juicy and highly acidic. Most commercial varieties are harvested green, when their flavour and acidity are strongest. Lime trees are small, evergreen shrubs or low trees with glossy leaves and fragrant white flowers. Fruit seediness varies: Key limes are generally seedy, while Persian limes are almost seedless.
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Taxonomy and species
Limes do not form a single botanical group, as most commercial varieties are hybrids derived from citron (C. medica), mandarin (C. reticulata), pomelo (C. maxima), and sometimes micrantha.
- Key lime (Citrus × aurantiifolia) — Small, seedy fruit, historically spread from Southeast Asia.
- Persian lime (Citrus × latifolia) — Larger, nearly seedless hybrid of Key lime and lemon (C. × limon), the most widely produced lime.
- Kaffir lime (C. hystrix) — Aromatic bumpy fruit, widely used in Southeast Asian cuisines. Also called Makrut lime.
- Australian desert lime (C. glauca) and finger lime (C. australasica) — Native Australian species with niche culinary use.
- Other hybrids include blood lime, Rangpur lime, Spanish lime (Melicoccus bijugatus; not true citrus), and sweet lime (Citrus limetta).
- Non-citrus limes include Zanthoxylum fagara and Adelia ricinella.
The British name "lime tree" also applies to Tilia species, unrelated to citrus.
History
Limes originated in tropical Southeast Asia particularly Indonesia and South China and were spread via human migration and trade. Kaffir lime was among the earliest citrus fruits introduced outside its native range. Limes reached Micronesia and Polynesia through the Austronesian expansion (c. 3000–1500 BCE), and later the Middle East and Mediterranean through the spice trade by at least 1200 BCE.
During the 19th century, British sailors consumed citrus, including limes, to prevent scurvy, giving rise to the nickname "limey". The practice was a closely guarded military secret.
Production
Lime oil is typically obtained by steam distillation, in contrast to most other citrus oils which are extracted by cold pressing. Two species are of particular economic value, Key lime and Persian lime. In 2023, world production of limes (combined with lemons) was 23.6 million tonnes, led by India and Mexico (table).
Uses
Culinary
Limes are valued for the acidity of their juice and the aroma of their zest. Lime juice is used in limeade, cocktails (e.g., margarita, gimlet, daiquiri), ceviche, and guacamole. Dried limes (limoo or black lime) are used in Persian cuisine, Iraqi cuisine, and Eastern Arabian cuisine spice blends. Key lime flavour characterises Key lime pie. Desert lime is used in Australian marmalade.
Non-culinary
Lime extracts and essential oils are used in perfume, cleaning products, and aromatherapy.
Nutrition and phytochemicals
Raw limes are 88% water, 10% carbohydrates, contain less than 1% fat and protein, and provide 35% of the Daily Value of vitamin C per 100 g serving. Lime juice contains about 47 grams per litre of citric acid, roughly twice that of grapefruit juice and five times that of orange juice.
Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes.
Toxicity
Contact with lime peel or juice followed by exposure to ultraviolet light can cause phytophotodermatitis ("margarita photodermatitis"). Furanocoumarins, including bergapten, limettin, psoralen, and xanthotoxin, are the primary phototoxic compounds. Lime peel contains higher concentrations than pulp, making it more phototoxic.