Lime juice
This article is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Lime_juice".

For other uses, see Lime.
content
Lime
Unripened Key limes
Unripened Key limes
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 (3.5 oz)
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 fruits (generally 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. Limes are often used to accent the flavors of foods and beverages.

Contents

Varieties

The most commonly available commercial limes (or Limon) are the larger, greener Persian lime (Citrus × latifolia) and the smaller, yellower Key lime (Citrus aurantifolia) (also known as the Mexican Lime)[1]. "Key lime" is an American retronym, as the original fruit known in English as a "lime" was Citrus latifolia, derived from the Persian name لیمو, limu (the fruit was introduced to Europe during the Crusades).

Other lime varieties include the

The limequat is a lime-kumquat hybrid.

Uses

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, Caipirinha 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. Lime juice is also used in some commercial soft drinks.

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, Southwestern United States and Thai 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 flavouring is typical of Persian cuisine. Limes are also an essential element in Tamil cuisine.

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)

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, 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.

Production trends

Lemon and lime output in 2005
Lemon and lime output in 2005

According to FAO, Mexico produced almost 12% of the global output of lemons and limes in 2005 followed by India, Argentina, Iran and Brazil.

Plants known as "lime"

Notes

  1. ^ Comparison of Key and Persian lime fruits
  2. ^ Calamondin

Gallery

Kaffir lime fruit

Lime wedges are typically used in drinks.

Limes are usually used for reference.

Grocery store limes

Lime and Blossom growing in south Spain.

References

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External links
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