Limes are mostly used for their juice, which can be added to a huge variety of cooked dishes, fresh foods, desserts and drinks. As well as adding its own unique taste, the juice brings out the natural flavours of other foods. Lime segments can also be used as a garnish or addition to meals.

Different types of lime are commonly used for specific purposes. For example, ‘key limes’ are called bartenders limes as their shape and flavour makes them suitable for adding to drinks and cocktails. ‘Kaffir limes’ are most well known for their leaves, which are used a lot in Indian and Asian cooking.

As with all citrus fruit, one of the primary nutritional benefits of limes is the high levels of vitamin C. Limes have a higher acid content than lemons.

Nutritional facts:

• Very high in vitamin C, which may help protect from against arthritic conditions, boost the immune system and lower risk of chronic conditions such as heart disease, strokes and cancer
• Certain flavenoids present in limes are thought to have strong anti-cholera properties
• The fibre contained in limes (particularly pectin) may help lower blood cholesterol
• Contains limonin, a liminoid that is associated with being a powerful anti-carcinogen
• Unique phytonutrient properties that have strong antioxidant and anti-biotic effects
• Contains zero fat

Did you know:

• Limes are thought to have originated in South East Asia
• British sailors in the 18th century were sometimes called ‘Limeys’ – once it was discovered that limes could prevent scurvy and they became a fixture on all long term sailing expeditions
• Limes increase in weight after picking
• As limes ripen they become more yellow in colour
• Limes grow best in tropical and sub-tropical climates
• Limes grow on ever-green trees, with glossy leaves and fragrant white flowers
• There are two main types of lime: sweet and sour (acid). The sweet lime is grown less commonly