Lime (fruit)
The fruit and flower of a Persian lime (Citrus × latifolia) appear in botanical records as a distinct hybrid within the genus Citrus. Most commercial limes do not form a single group but are hybrids derived from citron, mandarin, pomelo, and sometimes micrantha species. Key lime (Citrus × aurantiifolia) is a small, seedy fruit that historically spread from Southeast Asia. A larger, nearly seedless variety known as the Persian lime (Citrus × latifolia) dominates global production today. Makrut lime (C. hystrix) presents an aromatic bumpy fruit widely used in Southeast Asian cuisines. Australian desert lime (C. glauca) and finger lime (C. australasica) remain native Australian species with niche culinary use. Other hybrids include blood lime, Rangpur lime, sweet lime (Citrus limetta), and non-citrus varieties like Zanthoxylum fagara.
Limes originated in tropical Southeast Asia and South Asia before spreading via human migration and trade routes. Makrut lime was among the earliest citrus fruits introduced outside its native range during ancient expansion periods. Limes reached Micronesia and Polynesia through the Austronesian expansion between 3000 BCE and 1500 BCE. Later movements carried these fruits to the Middle East and Mediterranean by at least 1200 BCE through spice trade networks. The British name "lime tree" also applies to Tilia species which are unrelated to citrus plants. Historical records show limes were cultivated for centuries before becoming a major global commodity in modern times.
In 2023 world production of limes combined with lemons reached 23.6 million tonnes according to agricultural data. India and Mexico led global output figures for these citrus varieties during that reporting year. Most commercial varieties are harvested green when their flavor and acidity remain strongest for market distribution. Lime trees grow as small evergreen shrubs or low trees with glossy leaves and fragrant white flowers. Fruit seediness varies significantly between species with Key limes generally seedy while Persian limes nearly seedless. These production patterns reflect both botanical differences and consumer preferences across international markets.
Lime juice is used in limeade cocktails like margarita gimlet and daiquiri alongside ceviche and guacamole preparations. Dried limes known as limoo or black lime appear in Persian cuisine Iraqi cuisine and Eastern Arabian spice blends. Key lime flavor characterizes Key lime pie while desert lime finds use in Australian marmalade recipes. Limes are valued for the acidity of their juice and the aroma of their zest in cooking applications. Non-culinary uses include lime extracts and essential oils found in perfume cleaning products and aromatherapy treatments. The pulp remains juicy and highly acidic making it suitable for diverse food preparation methods worldwide.
Raw limes contain 88% water and 10% carbohydrates with less than 1% fat and protein per serving. A 100 gram portion provides 35% of the Daily Value of vitamin C according to nutritional standards. Lime juice contains about 47 grams per liter of citric acid which is roughly twice that of grapefruit juice. This concentration makes lime juice five times more acidic than orange juice by comparison measurements. Lime pulp and peel contain diverse phytochemicals including polyphenols and terpenes that contribute to health benefits. These compounds support immune function while providing antioxidant properties within the fruit structure itself.
Contact with lime peel or juice followed by exposure to ultraviolet light can cause phytophotodermatitis inflammation on skin. Furanocoumarins including bergapten limettin psoralen and xanthotoxin serve as primary phototoxic compounds within the plant material. Lime peel contains higher concentrations of these chemicals than the pulp making it more phototoxic overall. This reaction sometimes called "margarita photodermatitis" occurs when skin absorbs lime compounds then encounters sunlight. The condition causes temporary redness blistering and pigmentation changes in affected areas after sun exposure. Understanding this risk helps consumers handle limes safely during outdoor activities and food preparation.
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Common questions
What is the scientific name of the Persian lime?
The scientific name of the Persian lime is Citrus × latifolia. This variety dominates global production today and is a nearly seedless hybrid derived from citron, mandarin, pomelo, and micrantha species.
When did limes reach Micronesia and Polynesia through human migration?
Limes reached Micronesia and Polynesia through the Austronesian expansion between 3000 BCE and 1500 BCE. These fruits originated in tropical Southeast Asia and South Asia before spreading via trade routes to the Middle East and Mediterranean by at least 1200 BCE.
Why were British sailors called limeys during the 19th century?
British sailors consumed citrus including limes to prevent scurvy on long voyages which gave rise to the nickname limey for naval personnel of that era. The consumption method remained a closely guarded military secret within the Royal Navy ranks while sailors relied on high citric acid content found in lime juice to maintain health.
Which countries led global lime production in 2023?
India and Mexico led global output figures for limes combined with lemons during the reporting year of 2023. World production of these citrus varieties reached 23.6 million tonnes according to agricultural data collected that year.
What causes phytophotodermatitis after handling lime peel or juice?
Contact with lime peel or juice followed by exposure to ultraviolet light can cause phytophotodermatitis inflammation on skin due to furanocoumarins including bergapten limettin psoralen and xanthotoxin. Lime peel contains higher concentrations of these chemicals than the pulp making it more phototoxic overall when skin absorbs compounds then encounters sunlight.