Lime (fruit)

The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. Species of this genus hybridise readily, and it is only recently that genetic studies have started to shed light on the structure of the genus. The majority of cultivated species are in reality hybrids, produced from the citron (Citrus medica), the mandarin orange (Citrus reticulata), the pomelo (Citrus maxima) and in particular with many lime varieties, the micrantha (Citrus hystrix var. micrantha).

• Australian limes (former Microcitrus and Eremocitrus)
  • Australian desert lime (Citrus glauca)
  • Australian finger lime (Citrus australasica)
  • Australian lime (Citrus australis)
  • Blood lime (red finger lime × (sweet orange × mandarin))
• Makrut lime (Citrus hystrix); a papeda relative, is one of the three most widely produced limes globally.[4]
• Key lime (Citrus × aurantiifolia=Citrus micrantha × Citrus medica[5]) is also one of the three most widely produced limes globally.[4]
• Philippine lime (Citrus × microcarpa), a kumquat × mandarin hybrid
• Persian lime (Citrus × latifolia) a key lime × lemon hybrid, is the single most widely produced lime globally, with Mexico being the largest producer.[4]
• Rangpur lime (Mandarin lime, lemandarin,[6] Citrus limonia), a mandarin orange × citron hybrid
• Spanish lime (Melicoccus bijugatus); not a citrus
• Sweet lime etc. (Citrus limetta, etc.); several distinct citrus hybrids
• Wild lime (Adelia ricinella); not a citrus
• Wild lime (Zanthoxylum fagara); not a citrus
• Limequat (lime × kumquat)

Note that the tree species known in Britain as lime trees (Tilia sp.), called linden or basswood in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.

Lime (and lemon) production, 2021

Country	Production (millions of tonnes)
India	3.5
Mexico	2.9
China	2.6
Turkey	1.6
Brazil	1.5
Argentina	1.4
World	20.8
* includes limes and lemons reported to FAOSTAT Source: FAOSTAT of the United Nations[7]

Limes, raw

Limes, whole and in cross section
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
Vitamins	Quantity %DV†
Thiamine (B1)	3% 0.03 mg
Riboflavin (B2)	2% 0.02 mg
Niacin (B3)	1% 0.2 mg
Pantothenic acid (B5)	4% 0.217 mg
Vitamin B6	4% 0.046 mg
Folate (B9)	2% 8 μg
Vitamin C	35% 29.1 mg
Minerals	Quantity %DV†
Calcium	3% 33 mg
Iron	5% 0.6 mg
Magnesium	2% 6 mg
Phosphorus	3% 18 mg
Potassium	2% 102 mg
Sodium	0% 2 mg
Other constituents	Quantity
Water	88.3 g
Full Link to USDA Database entry
Units μg = micrograms • mg = milligrams IU = International units
†Percentages are roughly approximated using US recommendations for adults. Source: USDA FoodData Central

Most species and hybrids of citrus plants called "limes" have varying origins within tropical Southeast Asia and South Asia. They were spread throughout the world via migration and trade. The makrut lime, in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans. They were spread into Micronesia and Polynesia via the Austronesian expansion (c. 3000–1500 BCE).[8] They were also later spread into Middle East, and the Mediterranean region via the spice trade and the incense trade routes from as early as ~1200 BCE.[9][1]

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime.[10] 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. British sailors thus acquired the nickname "Limey" because of their use of limes.[11]

In 2021, world production of limes (combined with lemons for reporting) was 20.8 million tonnes, led by India, Mexico, and China as the major producers (table).

Raw limes are 88% water, 10% carbohydrates and less than 1% each of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per 100 g serving is significant for nutrition, with other nutrients present in low DV amounts (table). Lime juice contains slightly less citric acid than lemon juice (about 47 g/L), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.[12]

Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes.[13]

Contact with lime peel or lime juice followed by exposure to ultraviolet light may lead to phytophotodermatitis,[14][15][16] which is sometimes called margarita photodermatitis[17][18] or lime disease[19] (not to be confused with Lyme disease). Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis.[20]

A class of organic chemical compounds called furanocoumarins are reported to cause phytophotodermatitis in humans.[21] Limes contain numerous furanocoumarin compounds, including limettin (also called citropten), bergapten, isopimpinellin, xanthotoxin (also called methoxsalen), and psoralen.[22][23] Bergapten appears to be the primary furanocoumarin compound responsible for lime-induced phytophotodermatitis.[22][23]

Lime peel contains higher concentrations of furanocoumarins than lime pulp (by one or two orders of magnitude),[22][23] and so lime peels are considerably more phototoxic than lime pulp.

• Limeade
• Lime production in Mexico
• List of citrus fruits
• List of culinary fruits varieties

•  Food portal
• Media related to Lime at Wikimedia Commons