A lime is a citrus fruit, which is round, lime green in colour, 1-3 inches diameter, and contains acidic juice vesicles. Lime fruits make their way into innumerable foods and beverages as a flavoring agent, and lime essential oils are used in the formulation of many household products. The two commonly recognized lime tree species: Tahitian limes (Citrus latifoila) and Mexican limes (Citrus aurantifolia).
Tahitian limes are so-called because they originally came to California via Tahiti, but they are thought to have originated in the Middle East — the reason they also are known as Persian limes. In nurseries, they commonly are found with the label “Bearss” limes, though “Bearss” is not recognized by botanists as a distinct cultivar. Mexican limes are also known as West Indian limes and Key limes, as a reference to their first U.S. commercial plantings in the Florida Keys.
The small, round lime fruits commonly seen in grocery stores and used extensively by bartenders are from the Mexican variety of lime tree. The fruits are picked green when they are between 1 and 2 inches in diameter, and they have a sharper, more acidic flavor than Tahitian lime fruits. Tahitian lime fruits are the size and shape of lemon fruits and usually are picked when yellow. They rarely are seen on grocery store shelves because they are so easily confused with lemons, but they are processed into lime products, such as the filling for Key lime pie.
Limes are utilized as a flavoring for both raw and cooked applications and add an acidic, floral complexity to dishes. Commonly juiced or zested and are used in marinades for fish, crustaceans, and shellfish, blended into dressings and vinaigrettes for salads, whisked into beurre blanc or butter sauces to top over vegetables and cooked meats, and squeezed as a finishing element over Asian noodle dishes and stir-fries. The juice can also be mixed into fruit drinks, blended into syrups, or infused into alcohol such as rum.
Types of Limes
Key Lime (Citrus aurantiifolia)
- Origin: Southeast Asia; popularized in the Florida Keys.
Characteristics:
- Small, round fruit (1–2 inches in diameter).
- Thin, yellowish-green skin when ripe.
- Highly aromatic, with tart and slightly floral juice.
- Used in pies, cocktails, and marinades.
Persian Lime (Citrus × latifolia)
- Origin: Hybrid of Key lime and lemon; likely developed in the Middle East or Mediterranean.
Characteristics:
- Larger and seedless, oval-shaped.
- Thick, bright green skin that turns light green when ripe.
- Mildly acidic juice, less tart than Key lime.
- Most common lime in grocery stores.
Kaffir Lime (Citrus hystrix)
- Origin: Southeast Asia (Thailand, Indonesia).
Characteristics:
- Small, wrinkled fruit with a thick, bumpy green rind.
- Pungent, citrusy aroma; often used in cooking for its zest.
- Leaves are highly fragrant and essential in Southeast Asian cuisine.
Finger Lime (Citrus australasica)
- Origin: Australia (rainforests of Queensland and New South Wales).
Characteristics:
- Cylindrical, finger-like shape (2–4 inches long).
- Thin skin in various colors (green, red, purple, or black).
- Contains tiny, caviar-like juice vesicles that pop with a tangy flavor.
Desert Lime (Citrus glauca)
- Origin: Arid regions of Australia.
Characteristics:
- Small, round fruit with a thin green skin.
- Tolerant of extreme heat and drought.
- Intensely tangy, used in preserves, syrups, and sauces.
Palestine Sweet Lime (Citrus limettioides)
- Origin: Middle East (Palestine and surrounding regions).
Characteristics:
- Medium-sized, round to slightly oval.
- Pale yellow skin and sweet, low-acid juice.
- Often consumed fresh or as a juice in tropical regions.
Mexican Lime (Citrus aurantiifolia)
- Origin: Southeast Asia; spread to the Americas via Spanish colonists.
Characteristics:
- Very similar to Key lime.
- Small, round fruit with thin green skin that turns yellow when ripe.
- Sharp, tangy flavor and strong aroma.
Calamansi (Citrus × microcarpa)
- Origin: Philippines and Southeast Asia.
Characteristics:
- Small, round, and orange when fully ripe.
- Thin, smooth skin with sweet-tart flavor.
- Used in marinades, beverages, and desserts.
Tahiti Lime (Citrus × latifolia)
- Origin: Hybrid of Key lime and citron; developed in Tahiti.
Characteristics:
- Large, oval fruit with thick, smooth green skin.
- Seedless and mildly acidic.
- Often grouped with Persian limes but slightly larger.
Blood Lime (Citrus australasica × Citrus australis)
- Origin: Australia; hybrid of Finger lime and mandarin.
Characteristics:
- Small, oval-shaped fruit with reddish-orange skin and flesh.
- Sweet-tart flavor with a hint of bitterness.
- Used in preserves, garnishes, and sauces.
Mandarin Lime (Citrus limonia)
- Origin: India and Southeast Asia.
Characteristics:
- Small, orange fruit resembling a mandarin.
- Thin, easy-to-peel skin.
- Tart juice, used in beverages and cooking.
Rangpur Lime (Citrus × limonia)
- Origin: India.
Characteristics:
- Resembles a small orange or tangerine.
- Bright orange skin and acidic juice with a strong lime flavor.
- Often used in marmalades and cocktails.
Bearss Lime (Citrus × latifolia)
- Origin: Developed in California; a variation of Persian lime.
Characteristics:
- Medium to large, seedless, and oval-shaped.
- Thick, bright green skin that fades to yellow when overripe.
- Mildly acidic with a clean citrus flavor.
Wild Lime (Adelia ricinella)
- Origin: Caribbean and Central America.
Characteristics:
- Small, oval fruits with green to yellow skin.
- Tart, sharp juice often used in traditional remedies and cooking.
- Also valued for its thorny branches in fencing.
Limequat (Citrus × floridana)
- Origin: Hybrid of lime and kumquat, developed in Florida.
Characteristics:
- Small, oval fruits with thin, edible skin that turns yellow-orange when ripe.
- Sweet-tart flavor; the whole fruit is consumed.
- Used in preserves, candied, or as a garnish.
Sweet Lime (Citrus limetta)
- Origin: South Asia, particularly India and Pakistan.
Characteristics:
- Medium-sized, round fruit with smooth, pale yellow skin.
- Sweet, low-acid juice.
- Commonly used in juices and consumed fresh in tropical regions.
Tahiti Red Lime (Citrus × latifolia)
- Origin: Mutation of the Persian lime.
Characteristics:
- Medium-sized, with reddish-green skin and pink-tinged flesh.
- Mild acidity and slightly sweeter juice.
- Eye-catching appearance for garnishes.
Phillipine Lime (Citrus microcarpa)
- Origin: Philippines and Southeast Asia.
Characteristics:
- Similar to Calamansi; small, round, and turns yellow-orange when ripe.
- Thin, tart, and aromatic juice.
- Widely used in Filipino cuisine for marinades and beverages.
Faustrime (Citrus australasica × Citrus aurantiifolia)
- Origin: Hybrid of Finger lime and Key lime, developed in Australia.
Characteristics:
- Small, elongated fruit with green skin and lime caviar-like pulp.
- Tart and tangy, with strong lime flavor.
- Used in gourmet dishes and as a garnish.
Makati Lime (Citrus macrophylla)
- Origin: Southeast Asia.
Characteristics:
- Medium-sized, oval fruits with thick, bumpy green skin.
- Bitter-tart flavor; used primarily as a rootstock for grafting.
- Not typically consumed directly.
Kaghzi Lime (Citrus aurantiifolia)
- Origin: Indian subcontinent.
Characteristics:
- Small, round fruit with a thin, smooth green skin that yellows when ripe.
- Extremely tart juice, ideal for pickling and culinary use.
- Often referred to as “paper lime” due to its thin skin.
Omani Lime (Citrus aurantiifolia)
- Origin: Oman and the Middle East.
Characteristics:
- Small, round limes with a dry, wrinkled appearance when dried.
- Tart, slightly smoky flavor when used fresh or as dried black limes in Middle Eastern cuisine.
- Commonly used in stews and spice blends.
Trifoliate Lime (Citrus trifoliata)
- Origin: China and Korea.
Characteristics:
- Small, yellow-green fruits with highly bitter juice.
- Valued for ornamental purposes and as a rootstock for other citrus varieties.
- Hardy and frost-tolerant, with unique three-lobed leaves.
Mexican Thornless Lime (Citrus aurantiifolia)
- Origin: Hybrid variety developed for easier harvesting.
Characteristics:
- Similar in size and flavor to Mexican limes but without thorns.
- Sharp, tangy juice with aromatic zest.
- Ideal for culinary use and commercial production.
Florentine Lime (Citrus limetta var. florentina)
- Origin: Mediterranean region, particularly Italy.
Characteristics:
- Medium-sized, pale yellow fruit.
- Sweet, fragrant juice with mild acidity.
- Commonly used in Italian desserts and marmalades.
Bitter Lime (Citrus amblycarpa)
- Origin: Southeast Asia, especially Indonesia.
Characteristics:
- Small to medium-sized fruit with green to yellow bumpy skin.
- Bitter-tart juice, often used in traditional medicines and pickling.
- Hardy and drought-tolerant.