Limes are citrus fruits, most commonly referring to the Persian lime (Citrus × latifolia) or the smaller, more aromatic key lime (Citrus × aurantiifolia). They are thought to have originated in Southeast Asia and were spread along trade routes to the Middle East, North Africa, and eventually the Americas.
Limes are a cornerstone ingredient in many of the world’s cuisines — essential to Thai, Mexican, Indian, and Caribbean cooking, among others. Their juice is used to brighten dishes, make drinks, dress salads, and cure fish in preparations like ceviche. Lime zest provides a more concentrated citrus flavour. In Australia, limes are readily available year-round, and the native Australian finger lime is a distinct, unrelated species gaining popularity for its caviar-like pulp.
How it's produced
Lime trees are evergreen and thrive in tropical and subtropical climates. They are typically propagated by grafting onto disease-resistant rootstock rather than grown from seed, which ensures consistent fruit quality. Trees begin bearing fruit within two to three years and can produce year-round in the right conditions, with peak seasons varying by region.
Fruit is hand-picked when it reaches the desired size, usually while still green — unlike lemons, limes are preferred before they fully ripen and turn yellow. Major producers include Mexico, India, China, and Brazil. The fruit is washed, graded, and shipped fresh, or processed into juice and oils.
What it costs the planet (per kilo)
≈ Estimated — worked out from a category-typical value further up its supply chain. Sources & methods →
What comes from this
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