Mexican Lime

The Mexican lime originated in the Malay Archipelago, resulting from the natural hybridization between a small-flowered Papeda and a Citron. This lime has been known for centuries in many tropical regions of Asia and likely made its way to Europe through the Arabs. In the United States, it was already being cultivated in 1838 (Florida), where it is known as Key West Lime. It is called Mexican lime because Mexico is the world's largest producer. Its cultivation is limited by its pronounced sensitivity to cold.

Traditionally, it is consumed green, perhaps to avoid confusion with lemons or because it loses juice and aroma with ripening. It is considered the best lime for seasoning fish dishes. Its skin and juice represent the typical flavor and fragrance of lime. It is used to prepare alcoholic cocktails (Daiquiri, Caipirinha, Margarita…). In East Asia, the fruit is dried whole in the sun, then ground and used as a fragrant acidifier. Its skin is added to salads, breads, desserts, soups, vegetables, sauces, and seasonings.