Lime (fruit)

For other uses, see Lime.

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 fruit and flower of a Persian lime (Citrus × latifolia)

Makrut lime fruit

The term "lime" is used for a variety of citrus fruits, including the Key lime (Citrus × aurantiifolia), Persian lime (Citrus × latifolia), Makrut 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 nearly seedless.

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.^[1]
• Persian lime (Citrus × latifolia) — Larger, nearly seedless hybrid of Key lime and lemon (C. × limon), the most widely produced lime.^[2]
• Makrut lime (C. hystrix) — Aromatic bumpy fruit, widely used in Southeast Asian cuisines.^[2]
• Australian desert lime (C. glauca) and finger lime (C. australasica) — Native Australian species with niche culinary use.^[3]
• 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 and South Asia and were spread via human migration and trade. Makrut 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.^[4][5][6]

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.

Lime (and lemon) production
2023, millions of tonnes

India	3.8
Mexico	3.2
China	2.4
Turkey	2.3
Argentina	2.0
Brazil	1.7
World	23.6
Source: FAOSTAT of the United Nations[7]

Production

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.^[8] Lime juice contains about 47 grams per litre of citric acid, roughly twice that of grapefruit juice and five times that of orange juice.^[9]

Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes.^[10]

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.^[11][12][13]

See also

• Food portal
• Lime production in Mexico
• List of citrus fruits
• List of culinary fruits varieties