Difference between revisions of "Lime (fruit)" - New World Encyclopedia

Latest revision as of 17:21, 7 August 2014

Lime

Kaffir Lime fruit

Scientific classification

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

Lime is a term referring to a number of different species and hybrids of shrublike trees of the genus Citrus, as well as the name for the popular edible fruit of these plants. Lime plants are characterized by a spiny or thorny stem, green and leatherly leaves, and clusters of small and aromatic white flowers. The fruit, which is similar to the lemon, is juicy, oval (egg-shaped), small (3-6 centimeters in diameter), acidic, and typically green or yellowish green even when mature (but will turn yellow like the lemon if exposed to a cool winter environmental conditions). The lime fruit tends to be smaller and rounder (globular) than the lemon, and with a sweeter and more acidic pulp and a thinner rind.

The Citrus genus is a group of flowering plants in the family Rutaceae (orange family) that originated in tropical and subtropical southeast Asia and that have a distinctive berry with the internal parts divided into segments. Besides limes and lemons, other members of the Citrus genus include oranges, citrons, grapefruit, pomelos (pummelo, pommelo), and mandarins (tangerines). Most members of the Citrus genus arose as hybrids, and the hybridized types of citrus may or may not be recognized as species according to different taxonomies (Katz and Weaver 2003).

The fruit of the lime serves the plant's individual purpose of reproduction while also providing a number of values for human beings. Like the lemon, the lime is used for such culinary purposes as being diluted and sweetened and made into a drink, being used as a garnish for drinks, and used for flavoring for desserts, condiments, salad dressings, meats, and vegetables. The extracts and essential oils are used in cleaning products and perfumes, among other uses.

Overview and varieties

Katz and Weaver (2003) claim that the generally accepted view is that there were three primordial Citrus species—Citrus medica (citrons), Citrus maxima (pumelos), and Citrus reticulata (mandarins)—and that all other types of citrus rose from single or sequential hybridization events between these species or their offspring. Other possible original species could be Citrus aurantifolia, the key lime, from India, and Citrus halimii, a more recent discovery, from Thailand and Malaysia. Based on whether the hybridized types of citrus are recognized as species, anywhere from three to 170 species are recognized, with the commonly used system of Swingle recognizing 16 species (Katz and Weaver 2003).

Plants designated as limes include both species, such as Citrus aurantifolia (key lime), and a variety of hybrids, with major ones being Citrus x limonia (Rangur lime) and Citrus x latifolia (Persian lime, a cross between true lime and citron).

The limes most commonly available commercially are the smaller, yellower key lime and the larger, greener Persian lime. "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, sweet lime (Citrus limetta), and Palestine sweet lime (Citrus limettioides).

The name lime is also used for some species that are not part of the Citrus genus, such as Spanish lime (Melicoccus bijugatus), wild lime (Adelia ricinella), and musk lime ((X Citrofortunella mitis). The limequat is a lime-kumquat hybrid.

Lemon and lime output in 2005

The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange." The lime plant, in particular, is extremely sensitive to cool conditions; thus, it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits actually will change to a yellow color.

For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits.

According to the Food and Agriculture Organization (FAO), Mexico produced almost 12 percent of the global output of lemons and limes in 2005 followed by India, Argentina, Iran, and Brazil.

Uses

Astringent citrus, such as limes and lemons, are generally not eaten on their own. Both limes and lemons are regularly served as limeade or lemonade by diluting the juices of these fruits and adding sugar. Lemons and limes are also used as garnishes for drinks such as iced tea or a soft drink, with a thin slice of the fruit or corkscrew strip of the peel (twist). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre. 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.

Lemons and limes are used as an ingredient in a variety of dishes and their juice can commonly be found in salad dressings and squeezed over cooked meat or vegetables. In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest (the outer, colorful skin of citrus fruit). It is used in tacos, 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 and the soft drink Sprite.

In order to prevent scurvy during the nineteenth century, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia), 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.

Fruits known as "lime"

Australian limes
- Australian desert lime (Citrus 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)
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) (not a citrus)
Sweet lime (Citrus limetta) (a.k.a. sweet limetta, Mediterranean sweet lemon)
Wild lime (Adelia ricinella)
Limequat (lime × kumquat)

Gallery

A cluster of unripened limes on a bush
Lime wedges are typically used in drinks
A closeup of a whole lime
Grocery store limes

References
ISBN links support NWE through referral fees

Department of Horticulture and Landscape Architecture, Purdue University. 2007. Lecture 32: Citrus. Retrieved May 20, 2007.
Ehler, J. T., and FoodReference.com. 2007. Key Limes (Citrus aurantifolia). Retrieved May 20, 2007.
Herbst, S. T. 2001. The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589
Katz, S. H., and W. W. Weaver. 2003. Encyclopedia of Food and Culture. New York: Schribner. ISBN 0684805685
Morton, J. F., and C. F. Dowling. 1987. Fruits of Warm Climates. Miami, FL: J. F. Morton. ISBN 0961018410

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History of "Lime (fruit)"

Note: Some restrictions may apply to use of individual images which are separately licensed.

@@ Line 1: / Line 1: @@
-{{Claimed}}
+{{Copyedited}}{{Approved}}{{Images OK}}{{Submitted}}{{Paid}}
 {{Taxobox
@@ Line 15: / Line 15: @@
 | genus = [[Citrus]]
 }}
-{{nutritionalvalue | name=Lime, raw (edible parts) | water=88 g | kJ=126 | protein=0.7 g | fat=0.2 g | carbs=11 g | fiber=3 g | sugars=1.7 g | vitC_mg=29 | source_usda=1 | right=1 }}
-'''Lime''' is a term referring to a number of different fruits (generally [[citrus|citruses]]), both [[species]] and [[hybrid]]s, which are typically round, green to yellow in color, 3-6 cm in [[diameter]], generally containing sour [[pulp]], and frequently associated with the [[lemon]].
+'''Lime''' is a term referring to a number of different [[species]] and hybrids of shrublike [[tree]]s of the [[genus]] ''Citrus'', as well as the name for the popular edible [[fruit]] of these plants. Lime plants are characterized by a spiny or thorny stem, green and leatherly [[leaf|leaves]], and clusters of small and aromatic white [[flower]]s. The fruit, which is similar to the [[lemon]], is juicy, oval (egg-shaped), small (3-6 centimeters in diameter), acidic, and typically green or yellowish green even when mature (but will turn yellow like the lemon if exposed to a cool winter environmental conditions). The lime fruit tends to be smaller and rounder (globular) than the lemon, and with a sweeter and more acidic pulp and a thinner rind.
-== Varieties ==
+The ''[[Citrus]]'' genus is a group of [[flowering plant]]s in the family [[Rutaceae]] (orange family) that originated in tropical and subtropical southeast [[Asia]] and that have a distinctive berry with the internal parts divided into segments. Besides limes and lemons, other members of the Citrus genus include [[orange (fruit)|orange]]s, [[citron]]s, [[grapefruit]], [[pomelo]]s (pummelo, pommelo), and mandarins (tangerines). Most members of the ''Citrus'' genus arose as hybrids, and the hybridized types of citrus may or may not be recognized as [[species]] according to different taxonomies (Katz and Weaver 2003).
-The limes most commonly available commercially are the smaller, yellower [[Key lime]] (''Citrus aurantifolia'') and the larger, greener [[Persian lime]] (''Citrus × latifolia'').<ref>[http://www.keylime.com/diff.html Comparison of Key and Persian lime fruits]</ref> "Key lime" is an [[American English|American]] [[retronym]], as the original fruit known in [[English language|English]] as a "lime" was ''[[Citrus aurantifolia]]'', derived from the [[Persian language|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 lime]]s, [[Mamoncillo|Spanish lime]] (''Melicoccus bijugatus''), [[wild lime]] (''Adelia ricinella''), [[sweet lime]] (''Citrus limetta''), [[Palestine sweet lime]] (''Citrus limettioides''), and [[calamondin|musk lime]] (''X Citrofortunella mitis'').<ref>[http://www.hort.purdue.edu/newcrop/morton/calamondin.html Calamondin]</ref> The [[limequat]] is a lime-[[kumquat]] hybrid.
+{{toc}}
+The fruit of the lime serves the plant's individual purpose of [[reproduction]] while also providing a number of values for [[human being]]s. Like the lemon, the lime is used for such culinary purposes as being diluted and sweetened and made into a drink, being used as a garnish for drinks, and used for flavoring for desserts, condiments, salad dressings, meats, and [[vegetable]]s. The extracts and essential oils are used in cleaning products and perfumes, among other uses.
+== Overview and varieties ==
+Katz and Weaver (2003) claim that the generally accepted view is that there were three primordial Citrus species&mdash;''Citrus medica'' ([[citron]]s), ''Citrus maxima'' ([[pumelo]]s), and ''Citrus reticulata'' ([[mandarin]]s)&mdash;and that all other types of citrus rose from single or sequential hybridization events between these species or their offspring. Other possible original species could be ''Citrus aurantifolia'', the key lime, from India, and ''Citrus halimii'', a more recent discovery, from [[Thailand]] and [[Malaysia]]. Based on whether the hybridized types of citrus are recognized as species, anywhere from three to 170 species are recognized, with the commonly used system of Swingle recognizing 16 species (Katz and Weaver 2003).
+Plants designated as limes include both species, such as ''Citrus aurantifolia'' (key lime), and a variety of hybrids, with major ones being ''Citrus x limonia'' (Rangur lime) and ''Citrus x latifolia'' (Persian lime, a cross between true lime and citron).
+The limes most commonly available commercially are the smaller, yellower key lime and the larger, greener Persian lime. "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, sweet lime (''Citrus limetta''), and Palestine sweet lime (''Citrus limettioides'').
+The name lime is also used for some species that are not part of the ''Citrus'' genus, such as Spanish lime (''Melicoccus bijugatus''), wild lime (''Adelia ricinella''), and musk lime ((''X Citrofortunella mitis''). The [[limequat]] is a lime-[[kumquat]] hybrid.
+[[Image:Lemon_and_lime.JPG|thumb|right|240px|[[Lemon]] and lime output in 2005]]
+The color of citrus fruits only develops in climates with a (diurnal) cool winter. In tropical regions with no winter, citrus fruits remain green until maturity, hence the tropical "green orange." The lime plant, in particular, is extremely sensitive to cool conditions; thus, it is usually never exposed to cool enough conditions to develop a color. If they are left in a cool place over winter, the fruits actually will change to a yellow color.
+For cooler winter areas, lemon and lime trees should not be grown, since they are more sensitive to winter cold than other citrus fruits.
+According to the Food and Agriculture Organization (FAO), [[Mexico]] produced almost 12 percent of the global output of lemons and limes in 2005 followed by [[India]], [[Argentina]], [[Iran]], and [[Brazil]].
 == Uses ==
-=== Limes in drinks ===
-Lime fruit, and particularly their [[juice]], are used in [[beverage]]s, such as [[limeade]] (akin to [[lemonade]]). [[Alcoholic beverage]]s prepared with limes include [[cocktail]]s 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 [[shot glass|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]].
-=== Limes in cooking ===
+Astringent citrus, such as limes and [[lemon]]s, are generally not eaten on their own. Both limes and lemons are regularly served as [[limeade]] or [[lemonade]] by diluting the juices of these fruits and adding [[sugar]]. Lemons and limes are also used as garnishes for drinks such as [[iced tea]] or a soft drink, with a thin slice of the fruit or corkscrew strip of the peel (twist). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre. 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.
-In [[cooking]], lime is valued both for the acidity of its juice and the floral aroma of its [[zest (ingredient)|zest]]. It is used in [[tacos]], [[Key lime pie]], a traditional [[Florida]] [[dessert]], and is a very common ingredient in authentic Mexican and [[Southwestern America]]n dishes. It is also used for its [[pickling]] properties in [[ceviche]]. Additionally, the leaves of the Kaffir lime are used in [[Southeast Asia|southeast Asian]] cuisine. The use of dried limes as a flavoring is typical of [[Persian cuisine]] and [[Sprite (soft drink)|Sprite]].
-=== Other uses ===
+Lemons and limes are used as an ingredient in a variety of dishes and their juice can commonly be found in salad dressings and squeezed over cooked meat or [[vegetable]]s. In cooking, lime is valued both for the acidity of its juice and the floral aroma of its ''zest'' (the outer, colorful skin of citrus fruit). It is used in tacos, 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 and the soft drink Sprite.
-In order to prevent [[scurvy]] during the 19th century, [[Royal Navy|British sailors]] were issued a daily allowance of citrus such as lime (presumably ''Citrus aurantifolia''), which led in time to the nickname "[[Alternate words for British|limey]]" for all Britons. It was later discovered that this beneficial effect derived from the quantities of [[Vitamin C]] the fruit contains.
+In order to prevent [[scurvy]] during the nineteenth century, British sailors were issued a daily allowance of citrus such as lime (presumably ''Citrus aurantifolia''), 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 [[perfume]]s, cleaning products, and [[aromatherapy]].
-=== Lime Associations & Organizations ===
-AFABLE (Association For A Better Lime Experience) was founded in 2002.  This organization seeks to promote the use of lime in everyday cooking, and believes that lime needs better culinary representation.  AFABLE members believe that lime is the most flavorful, delicious citrus.
-==Production trends==
-[[Image:Lemon_and_lime.JPG|thumb|right|[[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.
 ==Fruits known as "lime"==
-*[[Australian lime]]s
+*Australian limes
 **[[Citrus glauca|Australian desert lime]] (''Citrus glauca'')
 **[[Citrus australasica|Australian finger lime]] (''Citrus australasica'')
@@ Line 57: / Line 65: @@
 *[[Wild lime]] (''Adelia ricinella'')
 *[[Limequat]] (lime × kumquat)
-==See also==
-*[[Lime tree]] (''Tilia'' sp.)
-==Notes==
-<references />
 ==Gallery==
 <gallery>
-Image:backyard limes.jpg|A cluster of unripened limes on a bush.
+Image:backyard limes.jpg|A cluster of unripened limes on a bush
-Image:Lime CDC.jpg|Lime wedges are typically used in drinks.
+Image:Lime CDC.jpg|Lime wedges are typically used in drinks
-Image:Lime closeup.jpg|A closeup of a whole lime.
+Image:Lime closeup.jpg|A closeup of a whole lime
 Image:Limes.jpg|Grocery store limes
 </gallery>
 ==References==
-{{commons|Lime}}
-*[http://www.hort.purdue.edu/newcrop/morton/mexican_lime.html ''Citrus aurantifolia'' Swingle]
-*[http://www.hort.purdue.edu/newcrop/morton/tahiti_lime.html Tahiti Lime]
-*[http://www.museums.org.za/bio/plants/rutaceae/citrus.htm ''Citrus'' (Orange, Lemon, Lime, Grapefruit, Naartjie genus)]
-*[http://www.hort.purdue.edu/newcrop/tropical/lecture_32/lec_32.html Hort 403 - Lecture32]
-*[http://www.foodreference.com/html/artkeylimes.html Key Limes (''Citrus aurantifolia'')]
-==External links==
+* Department of Horticulture and Landscape Architecture, Purdue University. 2007. [http://www.hort.purdue.edu/newcrop/tropical/lecture_32/lec_32.html Lecture 32: Citrus.] Retrieved May 20, 2007.
-*[http://www.innvista.com/health/foods/fruits/limes.htm History and varieties of limes]
+* Ehler, J. T., and FoodReference.com. 2007. [http://www.foodreference.com/html/artkeylimes.html Key Limes (''Citrus aurantifolia'').] Retrieved May 20, 2007.
+* Herbst, S. T. 2001. ''The New Food Lover's Companion: Comprehensive Definitions of Nearly 6,000 Food, Drink, and Culinary Terms''. Barron's Cooking Guide. Hauppauge, NY: Barron's Educational Series. ISBN 0764112589
+* Katz, S. H., and W. W. Weaver. 2003. ''Encyclopedia of Food and Culture''. New York: Schribner. ISBN 0684805685
+* Morton, J. F., and C. F. Dowling. 1987. ''Fruits of Warm Climates''. Miami, FL: J. F. Morton. ISBN 0961018410
 {{credit|131940544}}
 [[Category:Life sciences]]
+[[Category:Plants]]
+[[Category:Food]]