Lime (fruit)

For other uses, see Lime.

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

Makrut lime fruit

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 (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 flavors 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 flavor 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 flavor characterizes 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 liter 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

• Foodportal
• Lime production in Mexico
• List of citrus fruits
• List of culinary fruits varieties

References

1. Curk, Franck; Ancillo, Gema; Garcia-Lor, Andres; Luro, François; Perrier, Xavier; Jacquemoud-Collet, Jean-Pierre; Navarro, Luis; Ollitrault, Patrick (2014). "Next generation haplotyping to decipher nuclear genomic interspecific admixture in Citrus species: analysis of chromosome 2". BMC Genetics. 15: 152. doi: 10.1186/s12863-014-0152-1 . PMC   4302129 . PMID   25544367.
2. Plattner, Kristy (26 September 2014). "Fresh-Market Limes" (PDF). USDA Economic Research Service. Archived from the original (PDF) on 12 April 2015.
3. "Australian Blood Lime". homecitrusgrowers.co.uk. Archived from the original on 31 August 2012.
4. Blench, R.M. (2005). "Fruits and arboriculture in the Indo Pacific region". Bulletin of the Indo-Pacific Prehistory Association. 24: 31–50.
5. Wu GA, Terol J, Ibanez V, López-García A, Pérez-Román E, Borredá C, Domingo C, Tadeo FR, Carbonell-Caballero J, Alonso R, Curk F, Du D, Ollitrault P, Roose ML, Dopazo J, Gmitter FG, Rokhsar DS, Talon M (February 2018). "Genomics of the origin and evolution of Citrus". Nature. 554 (7692): 311–316. Bibcode:2018Natur.554..311W. doi: 10.1038/nature25447 . hdl: 20.500.11939/5741 . PMID   29414943.
6. "Lime". Encyclopædia Britannica, Inc. 2016. Archived from the original on 10 August 2016. Retrieved 16 July 2016.
7. "Production of limes (combined with lemons) in 2023, Crops/Regions/World list/Production Quantity/Year (pick lists)". UN Food and Agriculture Organization, Corporate Statistical Database (FAOSTAT). 2025. Retrieved 30 September 2025.
8. "Limes, raw". FoodData Central, US Department of Agriculture. 1 April 2019. Retrieved 30 September 2025.
9. Penniston KL, Nakada SY, Holmes RP, Assimos DG (2008). "Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products". Journal of Endourology. 22 (3): 567–70. doi:10.1089/end.2007.0304. PMC   2637791 . PMID   18290732.
10. Loizzo MR, Tundis R, Bonesi M, Menichini F, De Luca D, Colica C, Menichini F (2012). "Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti-cholinesterase activities". Journal of the Science of Food and Agriculture. 92 (15): 2960–67. PMID   22589172.
11. Kung, A. C.; Stephens, M. B.; Darling, T (2009). "Phytophotodermatitis: Bulla formation and hyperpigmentation during spring break" (PDF). Military Medicine. 174 (6): 657–661. doi:10.7205/MILMED-D-01-7208. PMID   19585784.
12. L. Kanerva (2000). Handbook of Occupational Dermatology. Springer. p. 318. ISBN   978-3-540-64046-2. Archived from the original on 21 May 2016.
13. McGovern, Thomas W.; Barkley, Theodore M. (2000). "Botanical Dermatology" . The Electronic Textbook of Dermatology. 37 (5). Internet Dermatology Society. Section  Phytophotodermatitis. doi:10.1046/j.1365-4362.1998.00385.x. PMID   9620476. S2CID   221810453 . Retrieved 29 November 2018.

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