The fruit is typically about 6 cm in diameter and is sold when green, although it gradually turns yellow as it ripens. Unlike the Key lime (Citrus aurantifolia), the Persian lime has a less intense citrus aroma and milder acidity, making it more versatile in a range of dishes. It’s often used fresh for juicing or zesting, and it’s also dried for use in Persian cooking, where it adds a unique tangy flavor.
The thicker skin and larger size of the Persian lime make it a commercial favorite, as it is more resilient and easier to handle than the smaller, more delicate Key lime. The absence of thorns on the bushes also contributes to its appeal for growers. Persian limes are less bitter and acidic than Key limes, offering a more neutral citrus flavor, which makes them ideal for a variety of applications, from cocktails and salsas to baking and marinades.
🌱 Persian limes originate from the Far East and were first cultivated extensively in Persia (modern-day Iran) and southern Iraq. Over time, the variety spread across the globe and became particularly prominent in Mexico, which is now the world’s leading producer and exporter of Persian limes. The Persian lime gained popularity in the U.S. after a hurricane in 1926 wiped out the Key lime orchards in Florida, and it continues to be an essential part of the citrus industry.While the Persian lime is typically larger and less acidic than the traditional Key lime, it has a longer shelf life and is commercially grown in Mexico, California, and Florida. These limes are exported globally, primarily to the American, European, and Asian markets. Persian limes are usually sold in six sizes (110s, 150s, 175s, 200s, 230s, and 250s), with 110s being the largest and 250s being the smallest.
🍋 Fruit Size: About 6 cm in diameter, green when unripe, turning yellow when ripe
🌿 Skin: Thicker skin compared to Key limes
🍃 Aroma: Mild, spicy citrus fragrance
🍽️ Flavor: Less acidic and bitter than Key limes, with a more neutral citrus taste
🍇 Seeds: Seedless variety
🌱 Climate: Thrives in warm, tropical to subtropical climates
🌞 Light: Full sun, best for warm-growing zones
🌿 Soil: Prefers well-draining, slightly acidic soil
💧 Watering: Regular watering, but avoid waterlogging
🍋 Uses: Juicing, zesting, cooking, and drying for Persian dishes
🌱 Propagation: Can be propagated from seed or by grafting onto rootstocks for faster fruiting
Origin: First cultivated in Persia (modern-day Iran) and southern Iraq
Commercialization: Gained prominence after the destruction of Key lime orchards in Florida by Hurricane 1926
🌍 Export: Large-scale cultivation in Mexico, exported worldwide
🏛️ Named After: John T. Bearss, who developed this seedless variety in California in the 1890s
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| Type of Delivery | Processing Time | Insured | Possible Delays | Notes |
|---|---|---|---|---|
| Standard | 7–10 business days | ❌ | 7–14 days | Basic shipping option |
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