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Key limes are small in size, averaging 3-5 centimeters in diameter, and are round to somewhat elliptical in shape with a short neck on one end. The thin rind is smooth with a leathery texture, bears many small pores that are visible across the skin, and transforms from green to dark green with pale yellow blush when mature. The rind is also full of volatile oils, which can be released by zesting or scratching the surface and is aromatic with floral notes. Underneath the rind, the yellow-green flesh is juicy, fine-grained, soft, filled with inedible seeds, and is divided into 10-12 segments by thin membranes. Key limes have a tart, very acidic taste with floral, herbal notes and some bitter undertones.
Seasons/Availability
Key limes are available year-round, with a peak season from the late summer to early winter.
Current Facts
Key limes, botanically classified as Citrus aurantiifolia, are small fruits found on thorny, evergreen trees that can grow up to three meters in height and belong to the Rutaceae or citrus family. Also known as the Mexican lime, West Indian lime, and Bartender’s Lime, depending on the region the fruit is grown in, Key limes grow in tropical to subtropical climates and are valued by chefs and home cooks for their tart juice and aromatic zest for both sweet and savory culinary applications.
Nutritional Value
Key limes are a great source of vitamin C, folate, and potassium, and contain zinc, iron, calcium, and phosphorus. The essential oils found in the rind of Key limes, containing over sixty different volatile compounds, also provide antibacterial, anti-fungal, anti-inflammatory, anti-parasitic, and antioxidant properties.
Applications
Key limes are best suited for fresh applications, and both the juice and zest are utilized in sweet and savory preparations. The limes add a tart flavor to numerous beverages such as limeade, fruit punch, and cocktails, and can be incorporated into jams, marinades, syrups, sauces, and marmalades. Key limes are also popularly used in desserts such as Key lime pie, cakes, sorbet, sherbet, and ice cream, and can be used in savory dishes including salads, tacos, ceviche, Thai coconut chicken soup, pickled and fried as an appetizer, or garnished over grilled fish such as salmon. Key limes pair well with meats such as fish, poultry, pork, and beef, rice, quinoa, cilantro, bell pepper, green onions, garlic, onions, and tomatoes. The limes will keep up to two weeks when stored in a cool and dry place. The juice will keep for 2-3 months when stored in the freezer.
Ethnic/Cultural Info
In the United States, Key limes are most well-known for their use in Key lime pie which was created in the 1850s after condensed milk was invented for commercial use. In Central America, Key limes are known as Mexican limes are used in savory dishes such as sopa de lima, which is a chicken soup with vegetables, and in liquors, cocktails, and pastries in Mexico. In addition to culinary applications, the lime juice has been used to dye leather in the Caribbean, while the powdered dried peel is used to clean metal in India.
Geography/History
Limes are native to Asia in an area described as the Indo-Malayan region, which stretches from India to Southeastern Asia, including the Philippines, Malaysia, and Indonesia, and have been growing since ancient times. Key limes were then believed to have been brought to North Africa and the Eastern Mediterranean region by Arabian traders in the 10th century and to the Western Mediterranean region by crusaders during the 11th and 12th centuries. On his second trip to the New World in 1493, Christopher Columbus introduced the fruits and the seeds to the West Indies where they were planted throughout the Caribbean, Mexico, and Florida. By 1883, Key limes were being grown commercially in Florida until a hurricane in the 1920s destroyed the majority of the crop. Today, Key or Mexican limes are predominately grown in Mexico and Central America and can also be found at farmers markets and specialty grocers in the United States, South America, Asia, and the Caribbean.
Murray Family Farms
6700 General Beal Rd. Bakersfeild CA 93307
(661) 330-3030 [email protected]
Key Limes In Santa Monica, California. …Key Limes: These small, round fruits, measuring 3-5 centimeters in diameter, have a smooth, leathery rind that shifts from green to green-yellow when ripe. Their skin contains volatile oils, releasing floral aromas when zested. Inside, the yellow-green flesh is juicy with 10-12 segments and inedible seeds. Known for their tartness, they also feature floral, herbal notes and a hint of bitterness.
The Fresh Market
13499 S Cleveland Ave Fort Myers FL 33907
(239) 454-1053
Key limes are highly versatile and enhance both sweet and savory dishes. They're added to desserts like pie, ice cream, and sorbet, as well as savory recipes such as ceviche, tacos, salads, and Thai coconut chicken soup. Additionally, they pair well with meats like fish, poultry, and pork and ingredients like cilantro, garlic, and onions. To maximize freshness, store them in a cool, dry place for up to two weeks.
Key limes, scientifically known as Citrus aurantiifolia, grow on thorny evergreen trees that reach up to three meters. These small fruits are called Mexican limes, West Indian limes, or Bartender’s Limes depending on their origin. Popular in tropical and subtropical areas, Key limes are favored for their tangy juice and fragrant zest, which are extensively used in both sweet and savory culinary recipes around the world.
Rancho Santa Cecilia
Key limes are native to the Indo-Malayan region, an area spanning India to Southeastern Asia, including Indonesia and the Philippines. They were introduced to North Africa and the Eastern Mediterranean by Arabian traders in the 10th century and later brought to the Western Mediterranean by crusaders. Christopher Columbus introduced them to the West Indies in 1493, and by 1883, they were grown commercially in Florida until a 1920s hurricane devastated the crops. Today, they are widely cultivated in Mexico and Central America.
Key limes: In the United States, Key limes are famous for their role in Key lime pie, a dessert introduced in the 1850s after condensed milk was commercially available. In Central America, known as Mexican limes, they are featured in dishes like sopa de lima, a chicken soup with vegetables. Beyond culinary uses, their juice is used to dye leather in the Caribbean, and the dried peel powder cleans metal in India.
Specialty Produce
1929 Hancock St Suite 150 San Diego CA 92110
View on Instagram
(619) 295-3172 [email protected]
Key Limes from Murray Family Farms…Key limes are small, usually 3-5 centimeters in diameter, with a thin rind that starts green and matures to dark green with a pale yellow blush. Their skin is aromatic, releasing floral notes when scratched or zested, thanks to its volatile oils. Inside, the yellow-green flesh is juicy but full of seeds, divided into 10-12 segments. Their taste is tart and acidic with hints of floral and herbal undertones, complemented by mild bitterness.
From Gilbert & Lee Farms…Key limes are versatile and enhance both sweet and savory recipes with their tart flavor. They are used in beverages, jams, marinades, sauces, and desserts like Key lime pie and sorbet. They complement savory dishes such as ceviche, Thai soups, and grilled fish. Key limes pair well with meats, rice, and various vegetables. Fresh limes last up to two weeks, while their juice can be frozen for 2-3 months.
Murray Family Farms
Key Limes from Murray Family Farms…Key limes, also known as Mexican, West Indian, or Bartender’s Lime, are small, tart fruits from evergreen trees reaching up to three meters tall. They thrive in tropical and subtropical climates and are prized for their versatile juice and aromatic zest, ideal in sweet and savory dishes. Packed with vitamin C, folate, potassium, and various minerals, their rind's essential oils also offer antibacterial, anti-fungal, anti-inflammatory, and antioxidant benefits.
Garcia Organic Farm
Key Limes from Garcia Organic Farm…Key limes, originally from the Indo-Malayan region of Asia, traveled a fascinating journey across the globe. They were introduced to North Africa and the Eastern Mediterranean by Arabian traders in the 10th century. Crusaders brought them to the Western Mediterranean in the 11th and 12th centuries. Christopher Columbus carried Key lime seeds to the New World in 1493, leading to their cultivation in the Caribbean, Mexico, and Florida, spreading their vibrant flavor worldwide.
Key limes: Key lime pie dates back to the 1850s in the United States, gaining popularity after the invention of condensed milk, which made the dish possible. In Central America, Key limes, called Mexican limes, feature prominently in savory recipes like sopa de lima, a chicken and vegetable soup. Beyond food, lime juice has dyed leather in the Caribbean, and dried peel powder cleans metal in India.
is easiest, three is harder.
