There are several species of citrus trees whose fruits are called limes, including theKey lime (Citrus aurantiifolia),Persian lime,kaffir lime,finger lime,blood lime, anddesert lime. Limes are a rich source ofvitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round.[2] Plants with fruit called "limes" have diverse genetic origins; limes do not form amonophyletic group. The termlime originated in other languages (fromFrenchlime, fromArabiclīma, fromPersianlīmū,'lemon').[3]
The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (the same problem applies to synonyms in other European languages) is increased by the botanical complexity of theCitrus genus itself, to which the majority of limes belong. Species of this genushybridise readily; only recently have genetic studies started to shed light on the structure of the genus. The majority of cultivated species are in reality hybrids, produced from thecitron (Citrus medica), themandarin orange (Citrus reticulata), thepomelo (Citrus maxima) and in particular with many lime varieties, themicrantha (Citrus hystrix var. micrantha).
Persian lime (Citrus ×latifolia) a key lime × lemon hybrid, is the single most widely produced lime globally, with Mexico being the largest producer.[4]
The tree species known in Britain as lime trees (Tilia sp.), calledlinden orbasswood in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.
Most species and hybrids ofcitrus plants called "limes" have varying origins within tropicalSoutheast Asia andSouth Asia. They were spread throughout the world via migration and trade. Themakrut lime, in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans. They were spread intoMicronesia andPolynesia via theAustronesian expansion (c. 3000–1500 BCE).[10] They were also later spread into Middle East, and the Mediterranean region via thespice trade and theincense trade routes from as early as ~1200 BCE.[11][1]
To preventscurvy during the 19th century,British sailors were issued a daily allowance of citrus, such aslemon, and later switched to lime.[12] The use of citrus was initially a closely guardedmilitary secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. British sailors thus acquired the nickname "Limey" because of their use of limes.[13]
In 2022, world production of limes (combined withlemons for reporting) was 21.5 milliontonnes, led by India, Mexico, and China as the major producers (table).
Limes have higher contents of sugars and acids than lemons do.[1] Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to makelimeade, and as an ingredient (typically assour mix) in manycocktails.
Incooking, lime is valued both for the acidity of its juice and the floral aroma of itszest. It is a common ingredient in authenticMexican,Vietnamese andThai dishes.Lime soup is a traditional dish from the Mexican state ofYucatan. It is also used for itspickling properties inceviche. Someguacamole recipes call for lime juice.
Key lime gives the character flavouring to the American dessert known asKey lime pie. In Australia, desert lime is used for makingmarmalade.
Lime is an ingredient in severalhighballcocktails, often based ongin, such asgin and tonic, thegimlet andthe Rickey. Freshly squeezed lime juice is also considered a key ingredient inmargaritas, although sometimeslemon juice is substituted. It is also found in manyrum cocktails such as thedaiquiri, and other tropical drinks.
Raw limes are 88% water, 10%carbohydrates and less than 1% each offat andprotein (table). Onlyvitamin C content at 35% of theDaily Value (DV) per 100 g serving is significant for nutrition, with othernutrients present in low DV amounts (table). Lime juice contains slightly lesscitric acid thanlemon juice (about 47 g/L), nearly twice the citric acid ofgrapefruit juice, and about five times the amount of citric acid found inorange juice.[14]
Contact with lime peel or lime juice followed by exposure toultraviolet light may lead tophytophotodermatitis,[16][17][18] which is sometimes called margaritaphotodermatitis[19][20] or lime disease[21] (not to be confused withLyme disease). Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis.[22]
A class of organic chemical compounds calledfuranocoumarins are reported to cause phytophotodermatitis in humans.[23] Limes contain numerous furanocoumarin compounds, includinglimettin (also calledcitropten),bergapten,isopimpinellin, xanthotoxin (also calledmethoxsalen), andpsoralen.[24][25] Bergapten appears to be the primary furanocoumarin compound responsible for lime-induced phytophotodermatitis.[24][25]
Limepeel contains higher concentrations of furanocoumarins than lime pulp (by one or two orders of magnitude).[24][25] Thus lime peels are considerably morephototoxic than lime pulp.
^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".J Sci Food Agric.92 (15):2960–67.Bibcode:2012JSFA...92.2960L.doi:10.1002/jsfa.5708.PMID22589172.
^Gross, T. P.; Ratner, L.; de Rodriguez, O.; Farrel, K. P.; Israel, E. (1987). "An outbreak of phototoxic dermatitis due to limes".Am J Epidemiol.125 (3):509–514.doi:10.1093/oxfordjournals.aje.a114557.PMID3812457.
^abcWagner, A. M.; Wu, J. J.; Hansen, R. C.; Nigg, H. N.; Beiere, R. C. (2002). "Bullous phytophotodermatitis associated with high natural concentrations of furanocoumarins in limes".Am J Contact Dermat.13 (1):10–14.doi:10.1053/ajcd.2002.29948.ISSN0891-5849.PMID11887098.
