World Library  
Flag as Inappropriate
Email this Article

Lime (fruit)

Article Id: WHEBN0000261456
Reproduction Date:

Title: Lime (fruit)  
Author: World Heritage Encyclopedia
Language: English
Subject: Citrus, Sambal, Iced tea, Caipirinha, Citrus hybrid
Collection: Citrus, Citrus Hybrids, Cocktail Garnishes, Crops, Essential Oils, Limes (Fruit)
Publisher: World Heritage Encyclopedia

Lime (fruit)

A lime (from Arabic and French lim)[1] is a hybrid citrus fruit, which is typically round, lime green, 3–6 centimetres (1.2–2.4 in) in diameter, and containing acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are an excellent source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown year-round in tropical climates and are usually smaller and less sour than lemons, although varieties may differ in sugar and acidic content.[2] Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group.


  • Plants known as "lime" 1
  • History 2
  • Uses 3
  • Health effects and research 4
    • Nutritional value 4.1
    • Phytochemicals and research 4.2
    • Dermatitis 4.3
  • Production trends 5
  • See also 6
  • References 7

Plants known as "lime"

A hybrid fruit in India
Kaffir lime fruit

The tree known in Britain as the lime tree (Tilia sp.), called the linden in other dialects of English, is a broadleaf temperate plant unrelated to the citrus fruits.


Limes were first grown on a large scale in southern Iraq and Persia, and the fruit was first grown commercially in what is today southern Iraq (Babylonia).[7]

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime.[8] The use of citrus was initially a closely guarded military 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. The British sailor thus acquired the nickname, "Limey" because of their usage of limes.[9]


Lime (Citrus latifolia) cold-pressed essential oil

Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.

Lime pickles are an integral part of Indian cuisine. South Indian cuisine is heavily based on lime; having either lemon pickle or lime pickle is considered an essential of Onam Sadhya.

Zesting a lime
Lime and Blossom growing in southern Spain

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a common ingredient in authentic Mexican, Vietnamese and Thai dishes. It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice.

The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa).

Lime is an ingredient of many cuisines from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.

Key lime gives the character flavouring to the American dessert known as Key lime pie. In Australia, desert lime is used for making marmalade.

Lime is an ingredient in several highball cocktails, often based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is also considered a key ingredient in margaritas, although sometimes lemon juice is substituted.

Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

Health effects and research

Nutritional value

Limes, raw
Lime fruits, in cross section and whole
Nutritional value per 100 g (3.5 oz)
Energy 126 kJ (30 kcal)
10.5 g
Sugars 1.7 g
Dietary fiber 2.8 g
0.2 g
0.7 g
Thiamine (B1)
0.03 mg
Riboflavin (B2)
0.02 mg
Niacin (B3)
0.2 mg
0.217 mg
Vitamin B6
0.046 mg
Folate (B9)
8 μg
Vitamin C
29.1 mg
33 mg
0.6 mg
6 mg
18 mg
102 mg
2 mg

Link to USDA Database entry
Percentages are roughly approximated using US recommendations for adults.
Source: USDA Nutrient Database

As compared to lemons, limes contain less vitamin C, but the amount is still an excellent source, providing 35% of the Daily Value per 100 g serving (right table).[10] Limes are a good source of dietary fiber and contain numerous other nutrients in small quantities.

Phytochemicals and research

Lime flesh and peel contain diverse phytochemicals, including polyphenols and terpenes,[11] many of which are under basic research for their potential properties in humans.[12]


When human skin is exposed to ultraviolet light after lime juice contact, a reaction known as phytophotodermatitis can occur, which can cause darkening of the skin, swelling or blistering. Bartenders handling limes and other citrus fruits when preparing cocktails may develop phytophotodermatitis due to the high concentration of furocoumarins in limes.[13] The main furanocoumarin in limes is lemittin.[14]

Production trends

China, India and Mexico, together having about 43% of the world's overall lemon and lime output, top the production list for 2012, followed by Argentina and Brazil (table below).

Top five lemon and lime producers – 2012
Country Production
 People's Republic of China 2,300,000
 India 2,200,000
 Mexico 2,070,764
 Argentina 1,300,000
 Brazil 1,208,275
 World 15,118,462

^ ^ ^ ^ ^ ^ ^ F = FAO estimate
^ ^ ^ P = Official figure
^ A = Aggregate (may include official, semi-official or estimates)
Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

See also


  1. ^ Adrian Room (1986). A dictionary of true etymologies. Taylor & Francis. p. 101. 
  2. ^ Rotter, Ben. "Fruit Data: Yield, Sugar, Acidity, Tannin". Improved Winemaking. Retrieved 2014-09-03. 
  3. ^ a b "Next generation haplotyping to decipher nuclear genomic interspecific admixture in Citrus species: analysis of chromosome 2". BMC Genetics 15.  
  4. ^ Li, Xiaomeng; Xie, Rangjin; Lu, Zhenhua; Zhou, Zhiqin (July 2010). "The Origin of Cultivated Citrus as Inferred from Internal Transcribed Spacer and Chloroplast DNA Sequence and Amplified Fragment Length Polymorphism Fingerprints". Journal of the American Society for Horticultural Science. Archived from the original on 24 April 2015. Retrieved 24 April 2015. 
  5. ^ Wall, Tim (18 January 2011). "Citrus Fruit Gets Paternity Test". Discovery. Archived from the original on 30 January 2013. Retrieved 24 April 2015. 
  6. ^ "Australian Blood Lime". 
  7. ^ Raichlen, Steven (August 2, 1992). "Small citruses yield tart juice, aromatic oils, big, fresh taste".  
  8. ^ "State of knowledge about scurvy" (PDF). Section of the History of Medicine, publisher not shown. 3 February 1971. 
  9. ^ "Limey". Oxford Dictionaries.  
  10. ^ Limes - USDA NDB # 09159 "Nutritional values for limes" . US Department of Agriculture, National Nutrient Database. 2014. 
  11. ^ 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): 2960–7.  
  12. ^ Patil JR, Chidambara Murthy KN, Jayaprakasha GK, Chetti MB, Patil BS (2009). "Bioactive compounds from Mexican lime ( Citrus aurantifolia ) juice induce apoptosis in human pancreatic cells". J Agric Food Chem 57 (22): 10933–42.  
  13. ^ L. Kanerva (2000). Handbook of Occupational Dermatology. Springer. p. 318.  
  14. ^ Gorgus E, Lohr C, Raquet N, Guth S, Schrenk D (2010). "Limettin and furocoumarins in beverages containing citrus juices or extracts". Food Chem Toxicol 48 (1): 93–8.  
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.