limette

Limette is the German common name for lime, a citrus fruit from several Citrus species in the Rutaceae family. Limettes are typically small and oval, about 3 to 7 centimeters in diameter, with a thin aromatic rind. The flesh is acidic and the juice is highly valued for its bright, tart flavor and the essential oils contained in the zest.

The most widely cultivated lime types are Citrus × aurantiifolia (Key lime) and Citrus × latifolia (Persian lime). Other fruits marketed as limes include Rangpur lime, a mandarin-lemon hybrid with an orange-yellow rind, and Kaffir lime (Citrus hystrix), known for its highly aromatic leaves used in cooking. These varieties differ in juice yield, acidity, seed content, and aroma.

Limettes are grown in tropical and subtropical regions around the world, with major producers including Mexico, India, Argentina, Brazil, and the United States. Commercial orchards require warm temperatures, well-drained soil, and ample sunlight, and they are generally frost-sensitive. Harvest is typically done by hand, and fruit color and size vary with cultivar and climate.

In culinary use, limettes provide juice and zest for beverages, marinades, sauces, dressings, and desserts. The zest contains essential oils used in flavoring and perfumery. Nutritionally, limette flesh and juice are notable for their vitamin C content, along with small amounts of other micronutrients. Fresh fruit can be refrigerated for several weeks, and juice or zest can be frozen or preserved to extend shelf life.