Lime (fruit)

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For other uses, see Lime.

iLime

Kaffir Lime fruit

Scientific classification

Kingdom:	Plantae
Division:	Magnoliophyta
Class:	Magnoliopsida
Subclass:	Rosidae
Order:	Sapindales
Family:	Rutaceae
Genus:	Citrus

Lime, raw (edible parts)
Nutritional value per 100 g

Energy 30 kcal 130 kJ

Carbohydrates	11 g
- Sugars 1.7 g
- Dietary fiber 3 g
Fat	0.2 g
Protein	0.7 g
Water	88 g
Vitamin C 29 mg	48%

Percentages are relative to US
recommendations for adults.
Source: USDA Nutrient database

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.

1 Varieties
2 Uses
3 See also
4 Notes
5 Gallery
6 References
7 External links

[edit] Varieties

The limes most commonly available commercially are the smaller, yellower Key lime (Citrus aurantifolia) and the larger, greener Persian lime (Citrus × latifolia).^[1] "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).^[2] The limequat is a lime-kumquat hybrid.

[edit] Uses

[edit] 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.

[edit] 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 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.

[edit] 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), giving them the nickname "limey." It was later discovered that this beneficial effect derived from the quantities of Vitamin C the fruit contain.

Lime extracts and essential oils are frequently used in perfumes, cleaning products, and in aromatherapy. Such use should not be confused with that of the unrelated lime tree (Tilia sp.).

Slices of lime

[edit] 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)