Facts about Limes
- 09
Compounds in lime peel called limonene and citral have demonstrated antimicrobial properties that kill approximately 99 percent of salmonella bacteria within 24 hours when tested in laboratory conditions.
- 08
Calcium hydroxide, commonly called slaked lime, is produced by heating limestone to over 900 degrees Celsius and is unrelated to the citrus fruit despite sharing the same common name.
- 07
Limes planted from seeds take 3-6 years to produce their first fruit, whereas grafted lime trees begin fruiting within 1-2 years, making propagation method critical for commercial orchard profitability.
- 06
In traditional Thai and Southeast Asian cuisine, unripe green limes are preferred over ripe yellow ones because their higher acidity and floral notes enhance dishes like tom yum and ceviche more effectively than mature fruit.
- 05
Mexico produces approximately 2.5 million metric tons of limes annually, supplying roughly 50 percent of the world's lime production and making it the global leader by a significant margin.
- 04
A single lime tree can produce up to 200 fruits annually, with each fruit taking approximately 3-4 months from flowering to reach maturity and harvest readiness.
- 03
Citric acid comprises approximately 5-6 percent of lime juice by weight, making limes significantly more acidic than lemons at 2-3 percent citric acid content.
- 02
The Persian lime, which accounts for 95 percent of limes sold in North America, contains approximately 32 milligrams of vitamin C per 100-gram serving.
- 01
During the Age of Exploration, British sailors consumed limes to prevent scurvy, reducing vitamin C deficiency deaths by up to 90 percent on long voyages.