Lime

Scientific Name: Varies per species

Description: A lime is a hybrid citrus fruit, which is typically round, lime green, 1.2–2.4 inches in diameter, and contains acidic juice vesicles. There are several species of citrus trees whose fruits are called limes, including the Key lime (Citrus aurantifolia), Persian lime, kaffir lime, and desert lime. Limes are a rich source of vitamin C, and are often used to accent the flavors of foods and beverages. They are grown year-round. Plants with fruit called “limes” have diverse genetic origins

Fun Fact: Limes are actually yellow once fully ripe but will be bitter and not taste very good when harvested yellow.

Permaculture Uses: Edible citrus fruit, the acid can be used as a household cleaner.

Propagation: Seed, cutting, or grafting. Typically grafting to established rootstock is used.

Pollination: Self fruitful

Local Challenges: Currently all citrus trees in the state are susceptible to greening.

Planted Varieties

Persian Lime: The Persian lime tree produces thicker-skinned fruit larger than the Key lime which keeps longer. These good traits make it a preferable commercial crop. The fruit is oval-shaped, about the same size as a lemon, with a vivid green peel which turns yellow when ripe. The Persian lime is the variety most commonly found in grocery stores. It is usually seedless, and has light-green to yellow pulp which is tender and acidic, yet lacking the distinctive bouquet of the Key lime. It can be used interchangably for the same purposes as Key limes and lemons, and is often used as a substitute for vinegar.