Lime

Lime is the fruit of several species and varieties in the genus Citrus, grown mainly in warm regions. Well-known types include Citrus × aurantiifolia, often called the Mexican or Key lime, and Citrus × latifolia, commonly known as the Persian lime, which is usually larger and less thorny.

Despite its name, a lime is not simply a yellow lemon picked before it is ripe. The flesh contains plenty of juice and has a pronounced sour taste, caused mainly by citric acid. Its flavor can differ according to the variety, stage of ripeness and growing conditions. Limes are often smaller than yellow lemons, and some varieties contain many seeds while others have few or none.

Lime is most often used fresh: its juice and zest add flavor to drinks, sauces, desserts and many savory dishes. The juice provides vitamin C, although the amount varies with the fruit and how it is stored. One hundred grams of raw lime contain about 29 mg of vitamin C according to reference food-composition data.

The peel also contains essential oils, including aromatic compounds such as limonene. This makes the zest especially aromatic, while the flesh is mainly valued for its juice and acidity. Like other citrus plants, lime grows on an evergreen tree or shrub. It generally develops well with warmth, sunlight and well-drained soil.