Lime (fruit)

Lime, raw (edible parts)
Nutritional value per 100 g (3.5 oz)
	Energy 30 kcal 130 kJ
Carbohydrates	11 g
	- Sugars 1.7 g
	- Dietary fiber 3 g
Fat	0.2 g
Protein	0.7 g
Water	88 g
Vitamin C 29 mg	48%
	Percentages are relative to US; recommendations for adults.; Source: USDA Nutrient database

Lime
	Unripened Key limes
Scientific classification
Kingdom:	Plantae;
(unranked):	Eudicots;
(unranked):	Rosids;
Order:	Sapindales;
Family:	Rutaceae;
Genus:	Citrus;

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For other uses, see Lime (disambiguation).

Lime is a term referring to a number of different fruits, both species and hybrids and generally citruses, which have their origin in the Himalayan region of India and which are typically round, green to yellow in color, 3–6 cm in diameter, and generally containing sour and acidic pulp. They are frequently associated with the lemon. Limes are often used to accent the flavours of foods and beverages. They are usually smaller than lemons, and a good source of vitamin C. Limes are grown all year round and are usually sweeter than lemons.

Limes are a small citrus fruit, Citrus aurantifolia, whose skin and flesh are green in colour and which have an oval or round shape with a diameter between one to two inches. Limes can either be sour or sweet, with the latter not readily available in the United States. Sour limes possess a greater sugar and citric acid content than lemons and feature an acidic and tart taste, while sweet limes lack citric acid content and are sweet in flavour.

[edit] Uses

[edit] Cooking

Zesting a lime

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a very common ingredient in authentic Mexican, Southwestern United States, Vietnamese, and Thai dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of lime are used in southeast Asian cuisine. The use of dried limes (called black lime or loomi) as a flavouring is typical of Persian cuisine and Iraqi cuisine, as well as in Gulf-style baharat (a spice mixture that is also called kabsa or kebsa). Limes are also an essential element in Tamil cuisine.

Lime leaves are also a herb in South, East, and particularly Southeast Asia. In Vietnam, people have boiled chicken with lime leaves and a mixture of salt, black pepper and lime juice.

[edit] Taboo

In India, the lime is used in Tantra for removing evil spirits. It is also combined with Indian chilis to make a protective charm to repel the evil eye^[1] .

[edit] Other uses

In order to prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia)^{[citation needed]}, which led in time to the nickname "limey" for all Britons. It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contains.

Lime extracts and essential oils are frequently used in perfumes, cleaning products, and aromatherapy. Lime is also used occasionally to enhance vision by many Asian martial artists.^[who?] It is done by squeezing a drop or two on the inside corner of the eye.^{[citation needed]}

[edit] Production trends

Lemon and lime output in 2005

India with ~16% of worlds overall lemon and lime output tops the production list, followed by Mexico (~14.5%), Argentina (~10%), Brazil (~8%) and Spain (~7%).

Promotional photo for California limes, 1948

Top ten lemon and limes producers — 2007
Country	Production (Tonnes)	Footnote
India	2060000	F
Mexico	1880000	F
Argentina	1260000	F
Brazil	1060000	F
Spain	880000	F
People's Republic of China	745100	F
United States	722000
Turkey	706652
Iran	615000	F
Italy	546584
World	13032388	A
No symbol = official figure, P = official figure, F = FAO estimate, * = Unofficial/Semi-official/mirror data, C = Calculated figure A = Aggregate (may include official, semi-official or estimates); Source: Food And Agricultural Organization of United Nations: Economic And Social Department: The Statistical Division

[edit] Plants known as "lime"

Australian limes
- Australian desert lime (Citrus glauca)
- Australian finger lime (Citrus australasica)
- Australian round lime (Citrus australis)
Blood lime
Kaffir lime (Citrus hystrix) (a.k.a. kieffer lime; makrut, or magrood)
Key lime (Citrus aurantifolia) (a.k.a. Mexican, West Indian, or Bartender's lime)
Mandarin Lime (Citrus limonia)
Musk lime (X Citrofortunella mitis)
Palestine sweet lime (Citrus limettioides)
Persian lime (Citrus x latifolia) (a.k.a. Tahiti or Bearss lime)
Spanish lime (Melicoccus bijugatus) (a.k.a. mamoncillo, mamón, ginep, quenepa, or limoncillo) (not a citrus)
Sweet lime (Citrus limetta) (a.k.a. sweet limetta, Mediterranean sweet lemon)
Wild lime (Adelia ricinella)
Limequat (lime × kumquat)
Lime tree (Tilia sp.)

[edit] Gallery

	Kaffir lime fruit	Lime wedges are typically used in drinks	Sliced limes
A closeup of a whole lime	Grocery store limes	Lime and Blossom growing in south Spain