- Related Topics:
- Kaffir lime
- Tahiti lime
- key lime
- mandarin lime
- sweet lime
Lime
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What is a lime?
A lime is any of several species and hybrids of Citrus trees or shrubs, belonging to the family Rutaceae. Limes are cultivated in tropical and subtropical regions for their acidic fruits.
The Persian lime (Citrus ×latifolia) is a widespread commercial variety, but the smaller key lime, or Mexican lime (C. ×aurantifolia), is also economically important. Limes likely originated in the Indonesian archipelago or nearby mainland Asia. Arabian traders may have transported limes from India to the eastern Mediterranean and Africa around 1000 CE.
Lime juice is used to flavor drinks, foods, and confections. Limeade has a distinct flavor compared to lemon-flavored drinks. Lime oil, extracted from the peel, is processed mainly in the West Indies.
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Which plant family do limes belong to?
Limes belong to the genus Citrus within the Rutaceae family, also known as the rue family of flowering plants. The lime is a widely cultivated fruit in tropical and subtropical regions. The Persian lime (Citrus ×latifolia) and the key lime, or Mexican lime (C. ×aurantifolia) are two common and economically important varieties.
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What do lime trees look like?
Lime trees are spiny citrus trees or shrubs that rarely grow taller than 5 meters (16 feet). If they are not pruned, they can become shrub-like. Lime trees have spreading, irregular branches with short, stiff twigs, small leaves, and many small, sharp thorns. The evergreen leaves are pale green, and the small white flowers are usually borne in clusters.
The lime fruit is typically 3 to 4 cm (1 to 1.5 inches) in diameter with an oval to nearly round shape, and often has a small apical nipple. When ripe, the thin peel is greenish-yellow. The pulp is tender, juicy, yellowish-green, and decidedly acidic. Limes typically have more acid and sugar than lemons.
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How are limes different from other citrus fruits like lemons and oranges?
Limes, lemons, and oranges all belong to the citrus genus, yet they differ in distinct ways. Limes are typically smaller than lemons and oranges, and they possess a unique flavor and aroma profile.
Limeade distinguishes itself from lemonade with a unique flavor. While the Persian lime is among the most well-known commercial types, the key lime, is also very important economically. Other types of limes include the Thai lime, the sweet lime, the mandarin lime, and finger limes.
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Where are limes grown around the world?
Limes are widely cultivated in tropical and subtropical regions. They likely originated in the Indonesian archipelago or nearby mainland Asia. From India, Arabian traders may have introduced limes to the eastern Mediterranean countries and Africa around 1000 CE.
Returning Crusaders introduced limes to the western Mediterranean countries in the 12th and 13th centuries. In 1493, Christopher Columbus took citrus seeds, likely including limes, to the West Indies, from where they spread to Mexico and Florida.
Key lime, or Mexican lime, is economically important in many places. Persian lime is one of the most common commercial varieties. Limes are grown to a limited extent in practically all citrus-growing areas. Finger limes are native to Australia. Sweet lime is commonly cultivated in the Mediterranean region.
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What are some common uses of limes in food and drinks?
Limes, including the Persian and key lime varieties, are widely used for their acidic fruits in both food and drinks. Lime juice is a key ingredient to flavor drinks, foods, and confections. Limeade and other lime-flavored drinks offer a distinct taste compared to those made from lemons.
Beyond the common varieties, the Thai lime, or makrut lime, is used in Southeast Asian cuisines and sometimes in perfumery. The mandarin lime is typically used to make marmalade. Also, finger limes are utilized for their juice vesicles, known as "lime caviar".
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Lime, any of several species and hybrids of trees and shrubs of the genus Citrus (family Rutaceae), widely grown in tropical and subtropical areas for their edible acidic fruits. The Persian lime (Citrus ×latifolia) is one of the most common commercial varieties, though the smaller key lime, or Mexican lime (C. ×aurantifolia), is also economically important in many places. The lime fruit is a key ingredient in certain pickles and chutneys, and lime juice is used to flavour drinks, foods, and confections. Limeade and other lime-flavoured drinks have a flavour and bouquet quite distinct from those made from lemons (Citrus ×limon). The juice of lime fruits may be concentrated, dried, frozen, or canned. Lime oil, from the peel of the fruit, is processed mainly in the West Indies. Citrate of lime and citric acid are also prepared from the fruit.
Physical description
The tree seldom grows more than 5 metres (16 feet) high and if not pruned becomes shrublike. Its branches spread and are irregular, with short stiff twigs, small leaves, and many small sharp thorns. The evergreen leaves are pale green, and the small white flowers are usually borne in clusters. The fruit is usually about 3 to 4 cm (1 to 1.5 inches) in diameter, oval to nearly globular in shape, often with a small apical nipple, and the peel is thin and greenish yellow when the fruit is ripe. The pulp is tender, juicy, yellowish green in colour, and decidedly acid. Most limes exceed lemons in both acid and sugar content. There are, however, some varieties so lacking in citric acid that they are known as sweet limes. These are grown to some extent in Egypt and certain tropical countries.
History
Wild limes probably originated in the Indonesian archipelago or the nearby mainland of Asia. Arabian traders may have taken limes, as well as lemons, from India to the eastern Mediterranean countries and Africa about 1000 ce. Limes were introduced to the western Mediterranean countries by returning Crusaders in the 12th and 13th centuries. Christopher Columbus took citrus seeds, probably including limes, to the West Indies on his second voyage in 1493, and the trees soon became widely distributed in the West Indies, Mexico, and Florida. Limes are grown to a limited extent in practically all citrus-growing areas. Limes contain vitamin C (ascorbic acid) and were formerly used in the British navy to prevent scurvy—hence the nickname “limey.”
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Types
In addition to the common Persian and key limes, a number of other related plants are commonly known as limes and are used similarly. The fruit and leaves of the Thai lime, or makrut lime (C. hystrix), add distinctive flavour to the cuisines of Southeast Asia and are sometimes used in perfumery. Sweet lime (C. limetta), less tart than the Persian lime, is commonly cultivated in the Mediterranean region. The mandarin lime, also known as the Rangpur lime (C. ×limonia), is thought to be a lemon–mandarin orange hybrid and is commonly used to make marmalade. Finger limes (C. australasica), native to Australia, are a developing crop noted for their discrete juice vesicles, sometimes called “lime caviar.”