Lime
Citrus spp.
Family: Rutaceae
There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantiifolia), Persian lime, Makrut lime, and desert lime. Limes are a rich source of vitamin C, are sour, and are often used to accent the flavours of foods and beverages. They are grown year-round. Plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group. The term lime originated in other languages (from French lime, from Arabic līma, from Persian līmū, "lemon").
In many languages, limes and lemons are the same. The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (and the same problem applies to synonyms in other European languages) is increased by the botanical complexity of the citrus genus itself, to which the majority of limes belong. Species of this genus hybridize readily, and it is only recently that genetic studies have started to shed light on the structure of the genus.
Most species and hybrids of citrus plants called "limes" have varying origins within tropical Southeast Asia and South Asia. They were spread throughout the world via migration and trade. The makrut lime, in particular, was one of the earliest citrus fruits introduced to other parts of the world by humans. They were spread into Micronesia and Polynesia via the Austronesian expansion (c. 3000–1500 BCE). They were also later spread into Middle East, and the Mediterranean region via the spice trade and the incense trade routes from as early as ~1200 BCE.
To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime. The use of citrus was initially a closely guarded military secret, as scurvy was a common scourge of various national navies, and the ability to remain at sea for lengthy periods without contracting the disorder was a huge benefit for the military. British sailors thus acquired the nickname "Limey" because of their use of limes.
DESCRIPTION & TYPES
Lime trees are evergreen subtropical trees. Most typically reach 10-20’ tall. But plants are often planted on different rootstock which can cause them to be dwarf or semi-dwarf so pay attention to the labels on the plants. Frost will also limit how large some limes can get because the tips can be frozen back below 32°F.
Bearss Seedless Lime/Tahiti/Persian (Citrus × latifolia): large juicy, seedless fruit has strong lime flavor, heavy fall crop stores well on tree when protected from severe frosts, also known as the Persian Lime or Bartenders lime.
Thai/Makrut (Citrus hystrix): more well-known as kaffir lime (but this term is racist and we don’t refer to it by this name). The leaves, zest, and juice are used in Thai, Cambodian, and Indonesian cooking, incredibly aromatic.
Mexican Lime/Key Lime (Citrus aurantiifolia): tropical lime, has a strong lime flavor, some seeds, and is smaller than Bearss Lime, the common lime found in Mexican food markets.
Thornless Mexican Lime (Citrus × aurantiifolia): thornless version of the Mexican Key Lime, the traditional pungently flavored lime is preferred for Key Lime pie and margaritas.
Palestine Sweet Lime (Citrus × limon): round, medium-sized juicy yellow fruit, less sugar and acid than the Bearss Lime, few seeds, similar to sweet limes from Mexico, which also originated from the Mediterranean.
Rangpur Lime (Citrus × jambhiri): tart reddish orange fruit is used like lime, although it is actually a sour Mandarin from India, overlap of prolific fruit and purple tinged blooms make this a wonderful ornamental tree.
Marrakech Limetta (Citrus limetta): the sweet lemon of the Mediterranean basin. The French name Mamelon means nipple and refers to the shape of the fruit. The Millsweet Acidless Limetta is one but there are several more.
Millsweet Acidless Limetta (Citrus limetta): vigorous tree with lemon-like shape, except that the leaves are more rounded and oval, blossoms and new leaves are bright purple, medium-sized, slightly bumpy fruit is yellowish-orange at maturity. It flowers primarily in spring and produces fruit in winter which hold well on the tree, pale yellow interior is low acid with few seeds, thus the name's reference to its sweetness.
Desert Lime (Citrus glauca): a thorny shrub or small tree native to Queensland, New South Wales, and South Australia. The fruit are used in a range of products, including marmalades, beverages, and succade. It has a strong lime-like flavor. There are some hybrids using this species, as well as a selection called Australian Outback Lime.
Finger Lime (Citrus australasica): also known as “caviar lime”, this relative of citrus produces finger-like fruit in fall with tart, round, juicy, lime vesicles. Primary fruiting season in California is November - February with tiny white and pink flowers in May-July.
Round Lime, Australian Lime (Citrus australis) this species grows in forest margins in the Beenleigh area and northwards, in Queensland, Australia. The fruit, which is an inch and a-half in diameter and almost globular, yields an agreeable beverage from its acid juice, it is more commonly used in cooking for making marmalades or as lime flavoring. The peels can also be cut to make an accent for pastas, or can be ground for a subtle integration into the sauce. It can also go great with seafood as well. The flowering season is restricted to spring, and fruits are ripe from November to March when the skin turns greenish-yellow.
USES
Limes have higher contents of sugars and acids than lemons do. Lime juice may be squeezed from fresh limes, or purchased in bottles in both unsweetened and sweetened varieties. Lime juice is used to make limeade, and as an ingredient (typically as sour mix) in many cocktails.
Lime pickles are an integral part of Indian cuisine, especially in South India. In Kerala, the Onam Sadhya usually includes either lemon pickle or lime pickle. Other Indian preparations of limes include sweetened lime pickle, salted pickle, and lime chutney.
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is a common ingredient in authentic Mexican, Vietnamese and Thai dishes. Lime soup is a traditional dish from the Mexican state of Yucatan. It is also used for its pickling properties in ceviche. Some guacamole recipes call for lime juice.
The use of dried limes (called black lime or limoo) as a flavoring is typical of Persian cuisine, Iraqi cuisine, as well as in Eastern Arabian cuisine baharat (a spice mixture that is also called kabsa or kebsa).
Key lime gives the character flavoring to the American dessert known as Key lime pie. In Australia, desert lime is used for making marmalade.
Lime is an ingredient in several highball cocktails, often based on gin, such as gin and tonic, the gimlet and the Rickey. Freshly squeezed lime juice is also considered a key ingredient in margaritas, although sometimes lemon juice is substituted. It is also found in many rum cocktails such as the daiquiri, and other tropical drinks.
Here are 22 lime recipes for inspiration.
PRESERVATION
Limes can be dehydrated in wheels, which has a lot of use, especially in Mexican cuisine. You can also freeze the peeled, and separated fruits.
GROWING
Limes should be planted in amended soil, in full sun. Plant appreciate mulching so long as you don’t bury the root flare of the tree.
How often you water depends on your soil, and the method of watering that you use. In winter, once a month deeply is sufficient. As it warms up in the spring, go to every other week, again…deeply. In the height of summer you might water once a week to every two weeks, deeply. Pull back watering in September to harden off new growth.
Feed citrus trees with an organic, general purpose fertilizer once a month February through August. Or you can feed three times a year in February, May, and August.
Pruning isn’t necessary, in our opinion, except for grafted trees—prune any branches that emerge from below the graft scar, as these branches will not produce the fruits you aim to grow, but from the root stock.
Protect most lime plants from frost in the winter.
You might notice a few species of butterfly on your trees, and their larvae. Citrus trees provide as larval hosts for a few species of swallowtail, especially the giant swallowtail (Papilio cresphontes)—the larvae look like bird poop, an excellent camouflage to protect themselves from predators.