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Unripened Key limes

Lime (from Arabic and French lim)^[1] is a term referring to a citrus fruit which is typically round, green in colour, 3–6 cm in diameter, and containing sour and acidic pulp. Limes are a good source of vitamin C, and are often used to accent the flavours of foods and beverages. They are grown all year round and are usually smaller and less sour than lemons.

History [edit]

Limes were first grown^[when?] on a large scale in southern Iraq^[2] and Persia,^[2] and the fruit was first grown commercially in what is today southern Iraq^[2] (Babylonia).

Uses [edit]

Lime (Citrus latifolia) cold-pressed essential oil in clear glass vial

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime,^[3] which was not as effective at preventing scurvy but was easier to obtain on Britain's Caribbean colonies. It was later discovered that the greater effectiveness of lemons derived from the 4-fold higher quantities of vitamin C contained in lemon juice compared to the West Indian limes used by the British. This was initially a closely guarded military secret, as scurvy was a common enemy of various nations' navies, and the ability to remain at sea for lengthy periods without contracting scurvy was a huge benefit for the military. The British sailor thus acquired the nickname of being a "Limey" because of their usage of limes.^[4]

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

In India, the lime is used in Tantra for removing evil spirits. It is also combined with Indian chillies to make a protective charm to repel the evil eye. Furthermore, it was believed that hanging limes over sick people cured them of the illness by repelling evil spirits lurking inside the body.

Cooking [edit]

Zesting a lime

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

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 essential ingredient of any cuisine from India, and many varieties of pickles are made, e.g. sweetened lime pickle, salted pickle, and lime chutney.

Lime leaves are also used as a herb in South, East, and Southeast Asia. Lime is frequently used to add flavour to cold and hot drinks, including water, tonic and other cocktails.

Health effects [edit]

Limes, raw Lime fruits, in cross section and whole Nutritional value per 100 g (3.5 oz) Energy 126 kJ (30 kcal) Carbohydrates 10.5 g - Sugars 1.7 g - Dietary fiber 2.8 g Fat 0.2 g Protein 0.7 g Thiamine (vit. B1) 0.03 mg (3%) Riboflavin (vit. B2) 0.02 mg (2%) Niacin (vit. B3) 0.2 mg (1%) Pantothenic acid (B5) 0.217 mg (4%) Vitamin B6 0.046 mg (4%) Folate (vit. B9) 8 μg (2%) Vitamin C 29.1 mg (35%) Calcium 33 mg (3%) Iron 0.6 mg (5%) Magnesium 6 mg (2%) Phosphorus 18 mg (3%) Potassium 102 mg (2%) Sodium 2 mg (0%) Link to USDA Database entry Percentages are relative to US recommendations for adults. Source: USDA Nutrient Database

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.^[5]

As compared to lemons, limes contain less vitamin C and carbohydrates per 100 grams.^[6][7]

Production trends [edit]

India, with about 16% of the world's overall lemon and lime output, tops the production list, followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%), and Spain (~7%).

Top ten lemon and lime producers — 2007
Country	Production (Tonnes)
India	2,060,000F
Mexico	1,880,000F
Argentina	1,260,000F
Brazil	1,060,000F
Spain	880,000F
People's Republic of China	745,100F
United States	722,000P
Turkey	706,652P
Iran	615,000F
Italy	546,584P
World	13,032,388A
^ ^ ^ ^ ^ ^ ^ 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

Plants known as "lime" [edit]

A hybrid fruit in India

Kaffir lime fruit

• Australian limes
  • Australian desert lime (Citrus glauca)
  • Australian finger lime (Citrus australasica)
  • Australian round lime (Citrus australis)
• Blood lime
• Kaffir lime (Citrus hystrix) (kieffer lime; makrut, or magrood)
• Key lime (Citrus aurantifolia) (Mexican, West Indian, or bartender's lime)
• Mandarin lime (Citrus limonia)
• Musk lime (Citrofortunella mitis)
• Persian lime (Citrus x latifolia) (Tahiti or Bearss lime)
• Rangpur lime, a mandarin orange - lemon hybrid
• Spanish lime (Melicoccus bijugatus) (mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
• Sweet lime (Citrus limetta) (sweet limetta, Mediterranean sweet lemon)
• Wild lime (Adelia ricinella)
• Limequat (lime × kumquat)

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.

Gallery [edit]

See also [edit]

• Lime production in Mexico

References [edit]

Wikimedia Commons has media related to: Lime

v t e Citrus Important species Citron Citrus limetta Key lime Mandarin orange Pomelo Important cultivars Bitter orange Clementine Grapefruit Lemon Lime Orange Persian lime Naartjie / Satsuma Rangpur Shonan Gold Tangelo Tangerine Other topics Citrus production List of citrus diseases Orangery Book:Citrus Category:Citrus