Lime

Lime is a term referring to a number of different fruits (generally citruses), both species and hybrids, which are typically round, green to yellow in color, generally containing sour and acidic pulp. Limes are excellent source of vitamin C and are often used to accent the flavors of foods and beverages.

Species of limes[edit | edit source]

There are several species of citrus trees whose fruits are called limes, including:

Persian lime (Citrus × latifolia) - also known as Tahiti lime or Bearss lime
Key lime (Citrus × aurantiifolia) - also known as Mexican lime or West Indian lime
Kaffir lime (Citrus hystrix) - also known as makrut lime
Desert lime (Citrus glauca) - native to Australia
Australian round lime (Citrus australis)
Australian finger lime (Citrus australasica)
Khasi papeda (Citrus latipes) - native to Asia
Wild lime (Adelia ricinella) - not a citrus
Kumquat (Fortunella species) - not a citrus

Uses[edit | edit source]

Limes are used in cooking, beverages, and also have some medicinal uses due to their high vitamin C content. They are used in the preparation of margaritas, limeade, and as a garnish for dishes. The leaves of the Kaffir lime are used in Southeast Asian cuisine.

Production[edit | edit source]

The top producers of limes are India, Mexico, Argentina, Brazil, and Spain. In the United States, limes are grown in Florida, California, and Texas.

Health benefits[edit | edit source]

Limes are a good source of vitamin C, and are often used to prevent scurvy. They also have potential health benefits in the prevention of cancer, heart disease, and kidney stones.

See also[edit | edit source]

Lime Resources
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