Lime

Plant Characteristics

Cultivation

Scientific Names

Lime >

Read about Lime in the Standard Cyclopedia of Horticulture

Lime (Fruit). The acid lime (Citrus aurantifolia; see volume II, page 782), Fig. 2175, is found in most parts of the tropics, and is commonly cultivated or found growing in a semi-wild state in India, Ceylon, the Malay Archipelago, West Indies, tropical Mexico, and to a lesser extent on the Keys and in the warmer parts of Florida. The West Indian Islands, Montserrat and Dominica, are noted for their commercial production of lime fruit, lime juice and citrate of lime. In California, the lime is grown as a home fruit in some parts, but as it does not possess the hardiness of the orange or lemon, it is of no commercial importance. The sweet lime (C. limetta) is perhaps a hybrid, worthless as a commercial fruit in America, though grown and used in other countries. In the eastern United States, the limes so largely used at the soda fountains are secured mostly from the West Indies, packed in barrels and imported via New York, although part of the supply comes from the Florida Keys. The supply of the western states comes from Mexico, for the most part. These limes, the product of seedling trees, are variously referred to as Mexican, West Indian or Key limes. In tropical countries, where limes may be secured at all seasons of the year, they are used almost entirely in place of lemons, and each year it is becoming a more important fruit throughout America. There is no doubt but that it will eventually occupy a much larger place in our markets. The cultivation of the lime is confined to regions where frosts are practically unknown. In the dormant or winter season, the trees respond very readily to rising temperatures, new and very tender growth starts and if a drop in temperature sufficient to cause frost follows, as it so often does in many regions where its culture has been tried, the trees suffer severely. Attempts are being made to secure a hardy fruit by crossing with the kumquat (see Limequat). Of the varieties in cultivation, Tahiti and Persian are much the same. The fruits are as large as ordinary lemons. These are somewhat hardier than the smaller- fruited seedling Mexican limes. Palmetto and Everglade are two varieties of Mexican limes, originated, named and described by H. J. Webber, (Yearbook United States Department of Agriculture, pages 279 281, plate XX, 1905). These have neither been introduced nor planted commercially. Their merits in a large way are therefore unknown. There is no question but that the careful selection, and propagation by budding, of Mexican limes would be well repaid. Thornless is a recently introduced variety from Dominica of the Mexican type. The absence of thorns is a desirable feature. Bearss and Imperial, of the same general type as Tahiti, are grown in California. In the colder citrous sections the true limes may be replaced by the calamondin (Citrus mites), a very prolific citrus which produces a small acid fruit of excellent flavor, resembling a small tangerine in color, shape and rind. Rangpur is an acid fruit, the size of a small lemon, round or oblate, orange-red in color, with deep orange-colored flesh, high quality and excellent flavor. It is often referred to as a lime from which it is distinct. Bonavia refers it to the Suntara orange group of India. It is hardier than the true limes. In fact it ranks with the sweet oranges in this respect and is worth planting where the true limes cannot be grown. The Mexican lime, grown as seedlings, is not particular in its soil-requirements. It grows and seems to flourish on poor sandy soils, or on rocky soils. It will grow and bear fruit in considerable quantities even when neglected and left unfertilized and uncultivated. These limes are produced in Florida on the lower East Coast and on the Keys, where an association has been formed for handling the crop. In other parts of South Florida, Tahiti and Persian have been planted in groves, in considerable numbers, and the fruit thus far has sold at good prices for local consumption. Limes may be grown as seedlings or they may be propagated by budding on sour orange or rough lemon seedlings. In orchard plantings, the seedlings are set 12 to 15 feet apart each way and the budded trees about 20 feet. The cultivation, fertilizing and general care are the same as for other citrous fruits. The fruit is gathered when full grown, but while still green, packed and shipped immediately. Carefully handled, they keep well, but do not usually stand up so long as processed or cured lemons. It is sometimes stated that the Tahiti lime is a poor keeper. This is often due to the attacks of fungous diseases which can be guarded against. They are attacked by the ordinary citrous insects. Anthracnose or wither-tip is the most serious fungous pest. This destroys the smaller twigs and branches and produces hard wart-like spots on the Mexican lime fruit. It may be held in check by careful pruning out of dead and diseased wood and by spraying with bordeaux mixture. The above text is from the Standard Cyclopedia of Horticulture. It may be out of date, but still contains valuable and interesting information which can be incorporated into the remainder of the article. Click on "Collapse" in the header to hide this text.

? Lime
Kaffir Lime fruit
Plant Info
Scientific classification
Kingdom: Plantae Division: Magnoliophyta Class: Magnoliopsida Sublass: Rosidae Order: Sapindales Family: Rutaceae Genus: Citrus

Template:Nutritionalvalue Lime is a term referring to a number of different citruses, both species and hybrids, which are typically round, green to yellow in color, 3-6 cm in diameter, generally containing sour pulp, and frequently associated with the lemon.

Varieties

The limes most commonly available commercially are the smaller, yellower Key lime (Citrus aurantifolia) and the larger, greener Persian lime (Citrus × latifolia). "Key lime" is an American retronym, as the original fruit known in English as a "lime" was Citrus aurantifolia, derived from the Persian name لیمو, limu (the fruit was introduced to Europe during the Crusades). Other limes include the Mandarin lime (Citrus limonia), Kaffir lime (Citrus hystrix), the various Australian limes, Spanish lime (Melicoccus bijugatus), wild lime (Adelia ricinella), sweet lime (Citrus limetta), Palestine sweet lime (Citrus limettioides), and musk lime (X Citrofortunella mitis). The limequat is a lime-kumquat hybrid.

Uses

Limes in drinks

Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre, as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries. Lime juice is also used in commercial soft drinks.

Limes in cooking

In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is used in tacos, Key lime pie, a traditional Florida dessert, and is a very common ingredient in authentic Mexican and Southwestern American dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavoring is typical of Persian cuisine and Sprite.

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), 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 Associations & Organizations

AFABLE (Association For A Better Lime Experience) was founded in 2002. This organization seeks to promote the use of lime in everyday cooking, and believes that lime needs better culinary representation. AFABLE members believe that lime is the most flavorful, delicious citrus.

See also

• Australian limes
  • Australian desert lime (Eremocitrus 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)
• Lime tree (Tilia sp.) (a.k.a. linden)
• 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)
• Sweet lime (Citrus limetta) (a.k.a. sweet limetta, Mediterranean sweet lemon)
• Wild lime (Adelia ricinella)
• Limequat (lime × kumquat)

Gallery

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  A cluster of unripened limes on a bush.

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  Lime wedges are typically used in drinks.

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  A closeup of a whole lime.

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  Grocery store limes

References

• Citrus aurantifolia Swingle
• Tahiti Lime
• Citrus (Orange, Lemon, Lime, Grapefruit, Naartjie genus)
• Citrus
• Hort 403 - Lecture32
• Key Limes (Citrus aurantifolia)

External links

• History and varieties of limes