limes

Limes are citrus fruits produced by several species of the genus Citrus and their hybrids. They are typically small, round to oval, and green when unripe; many varieties turn yellow as they mature. The tart, acidic juice contains citric acid and is a common flavoring in foods and drinks.

Most cultivated limes belong to Citrus aurantiifolia (the key lime) or Citrus × latifolia (the Persian lime or Tahiti lime). Other fruits commonly called limes include the Rangpur lime (Citrus × limonia), which is more orange when ripe, and the Kaffir lime (Citrus hystrix), whose leaves are valued in cooking. Many modern lime cultivars are seedless or nearly so.

Limes thrive in tropical and subtropical climates. They prefer warm temperatures, fertile well-drained soils, and protection from frost. Trees are evergreen and can bear fruit in multiple flushes per year in favorable conditions. They are often propagated by grafting or cuttings. Some lime varieties produce fruit without fertilization (parthenocarpy), but yields are highly climate-dependent and susceptible to pests and diseases.

Nutritionally, limes are low in calories and high in vitamin C. The juice and zest are used in beverages, marinades, sauces, desserts, and regional dishes around the world. Lime oil from the rind is employed in perfumery and flavoring.

Leading producers include Mexico, India, Argentina, and the United States. Commercial production faces challenges from citrus pests and diseases such as citrus greening and canker, as well as climate variability and water demand.