Product Overview
Limes are a widely traded citrus fruit valued for their high acidity, fresh aroma, and versatility in culinary and beverage applications. They are an essential commodity in both fresh and processed markets, serving retail and food service sectors globally. Limes are commonly used for flavoring, garnishing, and juice extraction.
Key Characteristics
Limes are small to medium-sized fruits with smooth, thin skin that ranges from deep green to yellow when fully mature. The flesh is pale green, juicy, and highly acidic. They may be seeded or seedless depending on the variety. Flavor is sharp, tangy, and aromatic. Limes are non-climacteric fruits and do not ripen further after harvest.
Nutritional Value
Limes are rich in vitamin C and provide antioxidants that support immune health. They contain small amounts of dietary fiber and essential minerals such as potassium. Their high citric acid content contributes to their culinary and preservative uses.
Seasonality and Origin
Limes are grown in tropical and subtropical regions and are available year-round due to continuous production cycles. Major producing countries include Mexico, India, Brazil, and Argentina. Their widespread cultivation ensures consistent availability in global markets.
Common Applications
• Juices and beverages
• Culinary seasoning and marinades
• Cocktails and mocktails
• Sauces and dressings
• Garnishing
• Preserving and pickling
Storage and Handling
Proper storage is important to maintain freshness and juice quality.
• Recommended storage temperature: 45°F to 50°F
• Relative humidity: 85–90%
• Shelf life: 2–3 weeks under optimal conditions
• Store in a cool, well-ventilated area
• Avoid excessive moisture to prevent decay
• Handle carefully to prevent skin damage
• Refrigerate to extend shelf life
Origin and Background
Limes are believed to have originated in Southeast Asia and were spread globally through trade and exploration. They are now widely cultivated in tropical regions and are an essential component of many cuisines. Modern production focuses on improving yield, juice content, and resistance to pests and diseases.
Grades and Quality Standards
| U.S. Grade Standards | Days Since Shipment | % of Defects Allowed | Optimum Transit Temp. (°F) |
| 10-5-3 | 5 4 3 2 1 | 15-8-5 14-8-5 13-7-4 11-6-3 10-5-3 | 48-50° |
Extra Fancy Grade
• Uniform size, shape, and color
• Smooth skin free from blemishes
• High juice content and proper maturity
Fancy Grade
• Minor variations in size and appearance
• Slight cosmetic imperfections allowed
• Suitable for retail distribution
Commercial / Processing Grade
• Visible defects permitted
• May include skin blemishes or irregular shape
• Used for juice extraction and processing applications