Lime Varieties:
– Australian limes: desert lime, finger lime, Australian lime
– Global production: Key lime, Philippine lime, Persian lime
– Hybrid limes: Rangpur lime (mandarin orange and citron), Limequat (lime and kumquat)
Lime History:
– Major lime producers: India, Mexico, China
– Origins: Southeast Asia, South Asia
– Significance: Introduced early globally, used by British sailors for scurvy prevention in the 19th century
Lime Production:
– Global production in 2022: 21.5 million tonnes
– Major producers: India, Mexico, China
– Spread via migration and trade to regions like the Middle East and Mediterranean
– Introduction of Makrut lime to various parts of the world
Culinary Uses of Lime:
– In cocktails, limeade, and highball cocktails
– Common in Indian cuisine as lime pickles
– Integral to Mexican, Vietnamese, Thai dishes
– Key ingredient in Key lime pie and margaritas in the US
Lime Nutrition and Toxicity:
– Nutritional value: Rich in Vitamin C, water, carbohydrates
– Phytochemicals: Polyphenols, terpenes in pulp and peel
– Toxicity: Phytophotodermatitis risk from furanocoumarins in peel and juice, especially with UV exposure
– Bartenders handling limes may develop phytophotodermatitis
A lime is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.
There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, Makrut lime, calamansi limes, finger limes, blood limes, limequats, and desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. The term lime originated in other languages (from French lime, from Arabic līma, from Persian līmū, "lemon").