Lime

Lime/Raima

Availability

The New Zealand lime season is from March through to September.

Storage and Handling

Store at room temperature. Handle all fresh produce with care and wash before eating.

History

Limes probably originated in the Indonesian archipelago or the nearby mainland of Asia. Columbus took limes to the Caribbean in 1493 and subsequently they were cultivated in Florida by the Spanish. In the 1800’s, Scottish naval surgeon, Sir James Lind, observed that sailors who ate citrus fruit did not suffer from scurvy (a disease resulting from Vitamin C deficiency). The sailors were required to drink a daily ration of lime juice and that’s why seamen became known as ‘limeys’.

Facts

The two main varieties of lime are Mexican (or Key) and Persian or Tahiti (or Bearrs)
Microwaving limes for 10 seconds before squeezing them produces twice as much juice
The lime juice flavour is concentrated in the peel
The leaves of the kaffir lime tree are widely used in Asian cooking

Growing Facts

Limes grow best in warm areas
Lime trees flower several times each year and the fruit can be harvested several times a year
Limes are normally harvested when dark green. Limes are fully ripe with maximum juice content when yellow in colour

Nutrition Information

1 medium lime - 67g

	Average Quantity per serving	% Daily Intake per serve	Average Quantity per 100 g
Energy (kJ/Cal)	71/17	1%	47/11
Protein (g)	0.5	1%	0.7
Fat, total (g)	0.1	0%	0.2
- saturated (g)	0.01	0%	0.02
Available carbohydrate (g)	1.1	2%	1.7
- sugars (g)	1.1	1%	1.7
Dietary Fibre (g)	1.9	6%	2.8
Sodium (mg)	1	0%	2
Vitamin C (mg)	19.5	49% RDI*	29