Persian lime

The tree is nearly thornless. The fruit is about 6 cm (2.4 in) in diameter, often with slightly nippled ends, and is usually sold while green, although it yellows as it reaches full ripeness. It is also widely available dried, as it is often used this way in Persian cuisine. It is larger, thicker-skinned, with less intense citrus aromatics than the key lime (Citrus aurantifolia). The advantages of the Persian lime in commercial agriculture compared to the key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life. They are less acidic than key limes and do not have the bitterness that lends to the key lime's unique flavor.

Persian limes were first grown on a large scale in Persia (now known as Iran) and southern Iraq.[7][8]

The trees are propagated clonally, by grafting or air layering.[9] Persian limes are commercialized primarily in six sizes, known as 110s, 150s, 175s, 200s, 230s and 250s. Large numbers of Persian limes are grown, processed, and exported every year primarily from Mexico[6] to the American, European and Asian markets. In 2014, Brazil was the major exporter of fresh limes to Europe (about 70%) with Mexico supplying most of the remainder.[10]

ripe Citrus × latifolia

Cultivars include:

• Bearss lime[11] (named after John T. Bearss, who developed this seedless variety about 1895 in his nursery at Porterville, California)
• Page lime[12]
• Persian lime SPB-7[13]
• Pond's lime[14]
• Tahiti lime[15]

• Media related to Citrus latifolia at Wikimedia Commons
• Data related to Citrus latifolia at Wikispecies
• Tahiti lime botany, agriculture, and history