Limes

Persian limes are a hybrid of key lime and citron, developed in Persia (modern-day Iran) or possibly Southeast Asia and later refined in California and Florida.

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The variety became popular in the early 20th century in the U.S., especially after hurricanes devastated Florida’s key lime groves. Persian limes gained favor for being larger, seedless, more cold-resistant, and easier to ship.

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Today, they are the most widely cultivated limes globally, especially in Mexico, which supplies the vast majority to the U.S. and Canada.

 

Key benefits

• High in vitamin C, supporting immune health and collagen production

• Contains antioxidants like flavonoids and limonene for anti-inflammatory effects

• Natural alkalizer despite acidic taste

• Low calorie, refreshing, and hydrating

• May support digestion and iron absorption

 

Fun Facts

• Seedless and easy to juice: Persian limes are almost always seedless, making them ideal for food service.

• Turns yellow when ripe: But typically harvested green for better shelf life and market preference.

• Mexico leads the world: Over 90% of the Persian limes consumed in North America come from Veracruz and Jalisco.

• Versatile citrus: Used in drinks, marinades, ceviche, salad dressings, desserts, and cleaning products.

• Longer shelf life: Compared to key limes, Persian limes are thicker-skinned and hardier during shipping.