Limes are sour, green citrus fruits that originated in Southeast Asia. They are used in many cuisines and drinks, and are related to lemons. Lime trees are typically found in tropical and subtropical areas, and the Persian and key lime are popular varieties. Kaffir limes are used in Thai cuisine.
The word “lime” is used to indicate a large group of green citrus fruits with a sour and intense flavour. All limes are in the citrus genus and appear to have originated in Southeast Asia, along with several other members of the citrus group. Limes are popular in many cuisines, such as Thai and Mexican food. They are also used to make mixed drinks, as the tart flavor often interacts well with alcohol. Most grocery stores sell limes, and pure lime juice is also available in many places.
A linden tree can vary in size, depending on the species. As a general rule, lime trees have aromatic, leathery green leaves and small clusters of richly scented white flowers. The fruits remain green when ripe, although some species such as key lime acquire a yellowish tinge. Once harvested, limes can be stored in the refrigerator for about 10 days, or they can be squeezed so the juice can be stored.
The word for the fruit comes from the Arabic lima, which is related to “lemon.” Limes are also related to “limey”, the classic slang for “sailor”. Berries are rich in vitamin C, making them an excellent antiscorbutic. Sailors consumed the fruits while traveling to prevent the onset of scurvy, and lime became closely associated with maritime life.
As with many members of the citrus family, limes are not very cold hardy. They also need a warm climate to ripen, and lime trees are typically only found in tropical and subtropical areas of the world. They can be grown ornamentally in other regions such as temperate zones, provided gardeners have access to a greenhouse. Under these less than optimal growing conditions, a lime tree may not produce fruit.
Many consumers are familiar with the Persian lime, Citrus latifolia, also known as Tahiti lime or Bearss lime. Persian lime is widely grown for commercial use and has a milder flavor and thicker rind. The thick rind helps keep Persian limes stable through shipping and storage, making them a good choice for commercial cultivation. The smaller key lime is another popular variety, with a thin skin and intense flavor that is very popular in key lime pie.
In Asian cuisine, especially in Thailand, many cooks use the kaffir lime, Citrus hystrix. Kaffir limes have particularly tasty and aromatic leaves that are used in cooking together with small fruits. There are an assortment of other lime cultivars, including the limequat, a cross between limes and kumquats.
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