Region of Origin
Commodity:
Lime
Description & Origin
Limes are members of the citrus plant family and grow on perennial shrub-like trees which thrive in tropical and subtropical climates. The exact origin of the lime is still up for debate, and can vary upon variety. Wild limes are believed to have originated in the Indo-Malayan region, spanning India and Southeastern Asia. Arab traders brought limes to the eastern Mediterranean and Africa around 10...
Health Benefits & Nutrition
Limes are a great source of vitamin C, folate, potassium, and fiber. Limes have a low glycemic index, making them a good choice for those with blood sugar issues. The rinds of key limes are chock-full with essential oils containing over 60 different volatile compounds that provide antibacterial, anti-fungal, anti-inflammatory, anti-parasitic, and antioxidant benefits. In traditional medicine, the lime has been used to soothe mosquito bites, stings, and oral irritations, and for centuries the citrus has been used by sailors and fishermen as a prevention for scurvy. Finger limes have traditionally been used to ward off sickness, and the pulp has been applied topically as an antiseptic.
Our Varieties
Lime Finger
AKA: Citrus Caviar
Description
Finger limes are one of six native species of citrus found in Australia. They are usually 1.5-3 inches in length with bumpy skin that can range in color from green to purple to black, depending on variety, growing conditions, and flowering times. Inside, tiny fruit-filled vesicles (sometimes called “crystals”) explode with a bright, tangy citrus flavor, hence their nickname: “citrus caviar.” The crystals range in color from green to pink and have a texture akin to caviar.
Variety Tips & Tricks
Finger limes are always harvested when ripe. Finger lime “crystals” maintain their shape and texture when used as a garnish for both hot and cold dishes, like raw oysters, tacos, broth-based soups, or seared scallops. They float in liquid and can be used as a fun addition to carbonated beverages like champagne or mixed in with salt on the rim of a margarita glass.
Commercial Availability (Grown for the US Market)
Lime Key
AKA: Mexican Lime, Thorny Lemon, Limon Verde, West Indies Lime, Citrus aurantifolia
Example Cultivars
Everglade, Kagzi, Palmetto, Yung
Description
The key lime is a petite lime that is roughly 3-5cm in diameter. It varies in color from green to light yellow-green. The thin, smooth peel is full of potent oils that can be released through zesting. The flesh of the key lime is very juicy with few seeds and offers a unique sweet-tart flavor with bitter undertones, which distinguishes it from other varieties. The skin texture, color, number of seeds, and size can vary depending on growing conditions.
Variety Tips & Tricks
Key limes are tart, sharp, and incredibly sour - more so than other varieties. They borderline on bitter – be aware that they might not substitute well for Persian limes. Key limes are most popularly known for their use in key lime pie, a classic from the Florida Keys. They’re also known as the “bartender’s lime” as they complement many libations. They’re the preferred lime for limeade.
Commercial Availability (Grown for the US Market)
Lime Persian
AKA: Seedless lime, Tahiti Lime
Example Cultivars
Bearss, Idemor, Pond
Description
Persian limes - the most common commercial variety - are a small, round-to-oblong citrus fruit that can vary in size. They have a thin, smooth, glossy, rind. They are picked and shipped when bright green, although they will turn yellow if left on the tree to ripen. The flesh is pale green and typically seedless, or nearly seedless. The flesh is juicy and aromatic with an acidic, sour flavor.
Variety Tips & Tricks
Persian limes have a thicker rind than Key limes which allow them to keep longer. They're predominantly used for juicing, zesting, and being served as a garnish.
Commercial Availability (Grown for the US Market)
Foodservice Tips
Traditional Culinary Uses
Unlike other citrus varieties, limes are mostly used as a sour addition to cooked foods or in beverage applications rather than eaten as a fresh snack. Limes are used across the world, and are a staple ingredient in many authentic Indian, Vietnamese, Thai, Filipino, Indonesian, Mexican, and Caribbean dishes. Their punchy taste and fragrant aroma pairs exceptionally well with rich meats, seafood, and tropical fruits like mango and papaya. And, of course, they are essential for a classic margarita or limeade.
Flavor Pairings
Seafood, Chicken, Beef, Cream, Coconut Milk, Graham Crackers, Vanilla, Honey, Raspberries, Cranberries, Coconut, Lemon, Grapefruit, Melon, Avocado, Greek Yogurt, Cilantro, Parsley, Arugula, Chile Peppers, Onions, Garlic, Ginger, Peanuts, Cumin, Chipotle
How to Store & Use in the Kitchen
Limes can be stored at room temperature out of bright sunlight. To extend shelf life, place limes in the crisper drawer of the refrigerator. Limes can be zested or juiced.
Fight Food Waste Tips for root to stem cooking
Zest the rind of the fruit to add pizzazz to marinades, vinaigrettes, and even baked goods. Juice the fruit or use segments in cooking and as garnishes. While most limes are seedless, any seeds found should be discarded.
Warehouse Storage & Handling
Maintain these conditions for optimal short-term storage shelf life.*
IDEAL STORAGE TEMP:
45-50°F
RECOMMENDED TEMP STORAGE ZONE:
40-54°F (Cool Storage)
SUBJECT TO CHILLING INJURY:
Yes - pitting and brown discoloration. Pit disorders may coalesce and form leathery, brown, sunken areas on the rind - severity increases with temperatures below 45°F and long durations of exposure.
RELATIVE HUMIDITY:
85-95%. Low humidity may cause limes to lose moisture.
PRODUCES ETHYLENE:
Yes-Low
SENSITIVE TO ETHYLENE:
Yes-Medium. Ethylene can cause limes to lose their green color and unmask their yellow pigments. Ethylene can also increase susceptibility to decay.
ETHYLENE RECOMMENDATIONS:
Keep limes away from ethylene-producing fruits and ripening rooms.
RIPENS AFTER HARVEST:
No - limes do not ripen post-harvest. They should be picked from the tree only once they’ve matured to green.
PROFESSIONAL RIPENING RECOMMENDED:
No
Quality Assessment
Limes should be heavy for their size and firm with smooth, shiny skin. Pebbly brown or black skin is an indication of bruising or decay caused by rough handling
Important Handling Notes
Limes bruise easily, handle with care.
Optimum Shelf Life
Depending on variety, conditions at harvest, and handling, limes may last up to 6-8 weeks.