Lime (fruit)

The difficulty in identifying exactly which species of fruit are called lime in different parts of the English-speaking world (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 hybridise readily; genetic studies have only recently started to shed light on the structure of the genus. The majority of cultivated species are hybrids, produced from the citron (Citrus medica), the mandarin orange (Citrus reticulata), the pomelo (Citrus maxima) and, in particular, with many lime varieties, the micrantha (Citrus hystrix var. micrantha).

• Australian limes (former Microcitrus and Eremocitrus)
• Australian desert lime (Citrus glauca)
• Australian finger lime (Citrus australasica)
• Australian lime (Citrus australis)
• Blood lime (red finger lime × (sweet orange × mandarin))
• Makrut lime (Citrus hystrix); a papeda relative, is one of the three most widely produced limes globally.
• Key lime (Citrus × aurantiifolia=Citrus micrantha × Citrus medica{{cite journal |doi = 10.1186/s12863-014-0152-1 |pmid=25544367 |pmc=4302129 |volume=15 |pages=152 |title=Next generation haplotyping to decipher nuclear genomic interspecific admixture in Citrus species: analysis of chromosome 2 |journal=BMC Genetics|year=2014 |last1=Curk |first1=Franck |last2=Ancillo |first2=Gema |last3=Garcia-Lor |first3=Andres |last4=Luro |first4=François |last5=Perrier |first5=Xavier |last6=Jacquemoud-Collet |first6=Jean-Pierre |last7=Navarro |first7=Luis |last8=Ollitrault |first8=Patrick |doi-access=free }}) is also one of the three most widely produced limes globally.
• Philippine lime (Citrus × microcarpa), a kumquat × mandarin hybrid
• Persian lime (Citrus × latifolia) a key lime × lemon hybrid, is the single most widely produced lime globally, with Mexico being the largest producer.{{cite web|url=http://www.ers.usda.gov/media/1679187/fresh-market-limes-special-article.pdf|title=Fresh-Market Limes|publisher=USDA Economic Research Service|date=26 September 2014|author=Plattner, Kristy|archive-url=https://web.archive.org/web/20150412180430/http://www.ers.usda.gov/media/1679187/fresh-market-limes-special-article.pdf|archive-date=12 April 2015}}
• Rangpur lime (Mandarin lime, lemandarin,{{cite web|url=http://www.homecitrusgrowers.co.uk/australiannativecitrus/bloodlime.html|title=Australian Blood Lime|work=homecitrusgrowers.co.uk|url-status=live|archive-url=https://web.archive.org/web/20120831002215/http://www.homecitrusgrowers.co.uk/australiannativecitrus/bloodlime.html|archive-date=31 August 2012}} Citrus limonia), a mandarin orange × citron hybrid
• Spanish lime (Melicoccus bijugatus); not a citrus
• Sweet lime etc. (Citrus limetta, etc.); several distinct citrus hybrids
• Wild lime (Adelia ricinella); not a citrus
• Wild lime (Zanthoxylum fagara); not a citrus
• Limequat (key lime × kumquat)

The tree species known in Britain as lime trees (Tilia sp.), called linden or basswood in other dialects of English, are broadleaf temperate plants unrelated to the citrus fruits.

{{Main|Citrus#History}}

{{nutritional value | name=Limes, raw

| image=Lime - whole and halved.jpg

| caption=Limes, whole and in cross-section

| kJ=126

| water=88.3 g

| protein=0.7 g

| fat=0.2 g

| carbs=10.5 g

| fiber=2.8 g

| sugars=1.7 g

| calcium_mg=33

| iron_mg=0.6

| magnesium_mg=6

| phosphorus_mg=18

| potassium_mg=102

| sodium_mg=2

| vitC_mg=29.1

| thiamin_mg=0.03

| riboflavin_mg=0.02

| niacin_mg=0.2

| pantothenic_mg=0.217

| vitB6_mg=0.046

| folate_ug=8

| source_usda = 1

| note=[https://fdc.nal.usda.gov/fdc-app.html#/food-details/168155/nutrients Full Link to USDA Database entry] }}

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).{{cite journal |last1=Blench |first1=R.M. |title=Fruits and arboriculture in the Indo Pacific region |journal=Bulletin of the Indo-Pacific Prehistory Association |date=2005 |volume=24 |pages=31–50 |url=https://www.researchgate.net/publication/255579031}} 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.{{cite journal |vauthors=Wu GA, Terol J, Ibanez V, López-García A, Pérez-Román E, Borredá C, Domingo C, Tadeo FR, Carbonell-Caballero J, Alonso R, Curk F, Du D, Ollitrault P, Roose ML, Dopazo J, Gmitter FG, Rokhsar DS, Talon M |title=Genomics of the origin and evolution of Citrus |journal=Nature |volume=554 |issue=7692 |pages=311–316 |date=February 2018 |pmid=29414943 |doi=10.1038/nature25447 |bibcode=2018Natur.554..311W |doi-access=free |hdl=20.500.11939/5741 |hdl-access=free }}{{cite web | url=https://www.britannica.com/plant/lime | title=Lime | publisher=Encyclopædia Britannica, Inc. | date=2016 | access-date=16 July 2016 | url-status=live | archive-url=https://web.archive.org/web/20160810093643/https://www.britannica.com/plant/lime | archive-date=10 August 2016 | df=dmy-all }}

To prevent scurvy during the 19th century, British sailors were issued a daily allowance of citrus, such as lemon, and later switched to lime.{{Cite journal|pmc=1644345|title=State of knowledge about scurvy|date=3 February 1971|pmid=4552518|volume=65|issue=1|journal=Proc. R. Soc. Med.|pages=39–42 | last1 = Lewis | first1 = HE}} 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.{{cite web |url= http://oxforddictionaries.com/definition/Limey |title=Limey |work=Oxford Dictionaries |publisher=Oxford University Press |access-date=23 April 2013 |url-status=dead |archive-url= https://web.archive.org/web/20120606204837/http://oxforddictionaries.com/definition/Limey |archive-date=6 June 2012 }}

In 2022, world production of limes (combined with lemons for reporting) was 21.5 million tonnes, led by India, Mexico, and China as the major producers (table).

File:Juliennejern.JPGing a lime]]

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 flavouring 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 flavouring 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 and sour 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.

Lime extracts and lime essential oils are frequently used in perfumes, cleaning products, and aromatherapy.

File:LimeEssOil.png

Raw limes are 88% water, 10% carbohydrates and less than 1% each of fat and protein (table). Only vitamin C content at 35% of the Daily Value (DV) per 100 g serving is significant for nutrition, with other nutrients present in low DV amounts (table). Lime juice contains slightly less citric acid than lemon juice (about 47 g/L), nearly twice the citric acid of grapefruit juice, and about five times the amount of citric acid found in orange juice.{{cite journal |vauthors=Penniston KL, Nakada SY, Holmes RP, Assimos DG | title=Quantitative Assessment of Citric Acid in Lemon Juice, Lime Juice, and Commercially-Available Fruit Juice Products | journal=Journal of Endourology | volume=22 | issue=3 | year=2008 | pmid=18290732 | pages = 567–70 | doi = 10.1089/end.2007.0304 | pmc=2637791}}

Lime pulp and peel contain diverse phytochemicals, including polyphenols and terpenes.{{cite journal|journal=J Sci Food Agric|year=2012|volume=92|issue=15|pages=2960–67|doi=10.1002/jsfa.5708|title=Evaluation of Citrus aurantifolia peel and leaves extracts for their chemical composition, antioxidant and anti-cholinesterase activities|vauthors=Loizzo MR, Tundis R, Bonesi M, Menichini F, De Luca D, Colica C, Menichini F |pmid=22589172|bibcode=2012JSFA...92.2960L }}

Contact with lime peel or lime juice followed by exposure to ultraviolet light may lead to phytophotodermatitis,{{cite journal |last1=Gross |first1=T. P. |last2=Ratner |first2=L. |last3=de Rodriguez |first3=O. |last4=Farrel |first4=K. P. |last5=Israel |first5=E. |title=An outbreak of phototoxic dermatitis due to limes |journal=Am J Epidemiol |date=1987 |volume=125 |issue=3 |pages=509–514 |pmid=3812457|doi=10.1093/oxfordjournals.aje.a114557 }}{{cite journal |last1=Kung |first1=A. C. |last2=Stephens |first2=M. B. |last3=Darling |first3=T |title=Phytophotodermatitis: Bulla formation and hyperpigmentation during spring break |journal=Mil. Med. |date=2009 |volume=174 |issue=6 |pages=657–661 |pmid=19585784 |url=https://academic.oup.com/milmed/article-pdf/174/6/657/21615087/milmed-d-01-7208.pdf|doi=10.7205/MILMED-D-01-7208 |doi-access=free }}{{cite journal |title=Lime-induced phytophotodermatitis |year=2014 |last1=Hankinson |first1=Andrew |last2=Lloyd |first2=Benjamin |last3=Alweis |first3=Richard |journal=J Community Hosp Intern Med Perspect |volume=4 |issue=4 |pages=25090 |doi=10.3402/jchimp.v4.25090 |pmid=25317269 |pmc=4185147 }} which is sometimes called margarita photodermatitis{{cite journal |url=http://www.the-dermatologist.com/content/what-caused-this-rash-on-this-man%E2%80%99s-wrist-and-hand |first1=Ryan R. |last1=Riahi |first2=Philip R. |last2=Cohen |first3=Floyd W. |last3=Robinson |first4=James M. |last4=Gray |title=What Caused The Rash On This Man's Wrist And Hand? |date=June 2009 |journal=The Dermatologist |volume=11 |issue=6}}{{cite journal |doi=10.1056/NEJM199303253281220 |title=Margarita Photodermatitis |year=1993 |last1=Abramowitz |first1=Alan I. |last2=Resnik |first2=Kenneth S. |last3=Cohen |first3=Kenneth R. |journal=New England Journal of Medicine |volume=328 |issue=12 |pages=891 |pmid=8441448|doi-access=free }} or lime disease{{cite journal |title=Phytophotodermatitis: The other 'lime' disease |last1=Weber |first1=Ian C |last2=Davis |first2=Charles P |last3=Greeson |first3=David M |year=1999 |journal= The Journal of Emergency Medicine |volume=17 |issue=2 |pages=235–237 |issn=0736-4679 |pmid=10195477 |doi=10.1016/s0736-4679(98)00159-0}} (not to be confused with Lyme disease). Bartenders handling limes and other citrus fruits while preparing cocktails may develop phytophotodermatitis.{{cite book|author=L. Kanerva|title=Handbook of Occupational Dermatology.|url=https://books.google.com/books?id=ZrclHh9Ep7AC&pg=PA318|year=2000|publisher=Springer|isbn=978-3-540-64046-2|page=318|url-status=live|archive-url=https://web.archive.org/web/20160521235553/https://books.google.com/books?id=ZrclHh9Ep7AC&pg=PA318|archive-date=21 May 2016}}

A class of organic chemical compounds called furanocoumarins are reported to cause phytophotodermatitis in humans.{{cite journal |journal=The Electronic Textbook of Dermatology |url=http://telemedicine.org/botanica/bot1.htm |title=Botanical Dermatology |last1=McGovern |first1=Thomas W. |last2=Barkley |first2=Theodore M. |at=Section [http://telemedicine.org/botanica/bot5.htm Phytophotodermatitis] |publisher=Internet Dermatology Society |date=2000 |volume=37 |issue=5 |doi=10.1046/j.1365-4362.1998.00385.x |pmid=9620476 |s2cid=221810453 |access-date=29 November 2018}} Limes contain numerous furanocoumarin compounds, including limettin (also called citropten), bergapten, isopimpinellin, xanthotoxin (also called methoxsalen), and psoralen.{{cite journal |journal=Food Chem Toxicol |year=1993 |volume=31 |issue=5 |pages=331–35 |title=Phototoxic coumarins in limes |last1=Nigg |first1=H. N. |last2=Nordby |first2=H. E. |last3=Beier |first3=R. C. |last4=Dillman |first4=A. |last5=Macias |first5=C. |last6=Hansen |first6=R. C. |pmid=8505017 |doi=10.1016/0278-6915(93)90187-4|url=https://eurekamag.com/pdf/002/002671183.pdf}}{{cite journal |last1=Wagner |first1=A. M. |last2=Wu |first2=J. J. |last3=Hansen |first3=R. C. |last4=Nigg |first4=H. N. |last5=Beiere |first5=R. C. |title=Bullous phytophotodermatitis associated with high natural concentrations of furanocoumarins in limes |journal=Am J Contact Dermat |date=2002 |volume=13 |issue=1 |pages=10–14 |doi=10.1053/ajcd.2002.29948 |pmid=11887098 |issn=0891-5849}} Bergapten appears to be the primary furanocoumarin compound responsible for lime-induced phytophotodermatitis.

Lime peel contains higher concentrations of furanocoumarins than lime pulp (by one or two orders of magnitude). Thus lime peels are considerably more phototoxic than lime pulp.

• {{Portal-inline|Food}}
• Lime production in Mexico
• List of citrus fruits
• List of culinary fruits varieties

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