Lime (fruit)
Sour citrus fruit used in cuisine, medicine, and ornament.
A lime is the fruit of several species of citrus, most of which are hybrids within the genus Citrus (family Rutaceae). Limes are generally small, round to oval fruits with green flesh and skin and a distinctly sour taste due to their high citric acid content. They are widely cultivated in tropical and subtropical regions for culinary, medicinal, and ornamental purposes. The term 'lime' is used for a variety of citrus fruits, including the Key lime, Persian lime, Kaffir lime, finger lime, blood lime, and desert lime among others.
- type
- Citrus fruit
- origin
- Tropical Southeast Asia (Indonesia and South China)
- key_species
- Key lime (Citrus × aurantiifolia), Persian lime (Citrus × latifolia), Kaffir lime (Citrus hystrix)
- primary_use
- Culinary, medicinal, ornamental
- notable_nutrient
- Rich source of vitamin C
- 2023_production
- 23.6 million tonnes (combined with lemons), led by India and Mexico
Lore & Background
Limes originated in tropical Southeast Asia, particularly Indonesia and South China, and were spread via human migration and trade. The Kaffir lime was among the earliest citrus fruits introduced outside its native range. Limes reached Micronesia and Polynesia through the Austronesian expansion (c. 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. Limes do not form a single botanical group, as most commercial varieties are hybrids derived from citron, mandarin, pomelo, and sometimes micrantha. Key limes are small and seedy, while Persian limes are larger and nearly seedless. Other varieties include Kaffir lime, Australian desert lime, finger lime, blood lime, Rangpur lime, and sweet lime. Non-citrus limes include Zanthoxylum fagara and Adelia ricinella. The British name 'lime tree' also applies to Tilia species, unrelated to citrus. Limes are typically 3–6 cm in diameter with 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.
Reader's Guide
Limes are valued for the acidity of their juice and the aroma of their zest, playing a significant role in global cuisines. Lime juice is used in limeade, cocktails (e.g., margarita, gimlet, daiquiri), ceviche, and guacamole. Dried limes are used in Persian, Iraqi, and Eastern Arabian cuisines. Key lime flavour characterises Key lime pie, and desert lime is used in Australian marmalade. Beyond culinary uses, lime extracts and essential oils are used in perfume, cleaning products, and aromatherapy. 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. Contact with lime peel or juice followed by exposure to ultraviolet light can cause phytophotodermatitis ('margarita photodermatitis'), due to furanocoumarins such as bergapten, limettin, psoralen, and xanthotoxin. Lime peel contains higher concentrations than pulp, making it more phototoxic.
Did You Know?
- Limes are generally 3–6 cm in diameter and have a thin to moderately thick rind.
- Key limes are generally seedy, while Persian limes are nearly seedless.
- Lime juice contains about 47 grams per litre of citric acid, roughly five times that of orange juice.
- Contact with lime peel or juice followed by UV light can cause phytophotodermatitis.
Frequently Asked Questions
What is Lime (fruit)?
Lime is a small, round-to-oval citrus fruit known for its bright green skin and sharply sour flesh, which comes from a high concentration of citric acid. It belongs to the genus Citrus in the Rutaceae family and is grown across tropical and subtropical regions worldwide.
Where did Lime (fruit) originate?
Limes trace their origins back to tropical Southeast Asia, specifically the areas around Indonesia and southern China. From there, cultivation spread to other warm climates where they became staples of local cuisines and traditional medicine.
What are the main species of Lime (fruit)?
The most commonly referenced limes include the Key lime (Citrus × aurantiifolia), the Persian lime (Citrus × latifolia), and the Kaffir lime (Citrus hystrix). Beyond these, the name 'lime' also covers varieties like finger lime, blood lime, and desert lime.
Why is Lime (fruit) important in everyday life?
Limes serve triple duty as a culinary staple, a source of medicinal compounds, and an ornamental plant in warm climates. They are also a rich natural source of vitamin C, making them a popular addition to diets around the world.
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