Limettes

Limettes are a group of small citrus fruits developed as hybrids between lime and mandarin. They are grown for fresh consumption and zest, and are valued for their compact size, bright aroma, and balanced tart-sweet flavor.

Description and appearance: Individual limette fruits typically measure about 2 to 3 centimeters in diameter. They have a thin, smooth rind that often changes from green to yellow-green as they ripen. The flesh is juicy and pale, with a pronounced tartness complemented by mild sweetness. Seeds are usually few or absent in many commercial selections.

Cultivation: Limette trees are evergreen and tend to have a compact, bushy habit, making them suitable for small gardens and container culture. Modern cultivars are often thornless and reach heights of about 2 to 3 meters. They prefer warm, frost-free climates, full sun, and well-drained soil. Regular irrigation and balanced fertilization support fruit development, while pruning helps maintain shape and air circulation. Harvest occurs when the rind shows full color and the fruit yields readily to gentle pressure; storage is best in cool conditions, and shelf life is limited by the same factors affecting other citrus.

Varieties: Notable cultivars include Emerald Limette, Gold Limette, and Sunlim, each with slight differences in rind color, sweetness, and juice content. Availability varies by region and producer.

Uses and nutrition: Limettes are used fresh, juiced, or as a zest ingredient in cooking and beverages. They contribute vitamin C and characteristic citrus aroma to dishes and drinks, and are popular in desserts, garnishes, and cocktails.

Pests and disease: Like other citrus, limettes can be affected by common pests such as scale and aphids, and diseases including citrus canker and root-rot pathogens. Integrated pest management and good orchard hygiene help mitigate risks.