Overview

Persian lime (Citrus × latifolia) is a seedless, thick-skinned citrus fruit of hybrid origin, most likely a cross between key lime (Citrus aurantiifolia) and lemon or citron. It is less acidic and less aromatic than the key lime, with a mild, clean sourness. The fruit is widely grown in Mexico, Florida, and California and is the standard commercial lime in the United States.

Origin and history

The Persian lime is a triploid hybrid, likely originating from a cross between key lime and either lemon or citron [1]. It was developed as a named variety in the late 19th century by John T. Bearss, a nurseryman in Porterville, California, who selected a seedless, nearly thornless tree around 1895 [1]. The fruit was later marketed as “Tahiti lime,” a name that persists in some regions. Commercial production expanded significantly in Mexico in the mid-20th century, and Mexico is now the world’s largest producer [2]. The name “Persian lime” is a commercial label with no direct connection to Iran; the fruit is not native to Persia.

Varieties and aliases

  • Tahiti lime (common alternate name)
  • Bearss lime (named after John T. Bearss)
  • Citrus × latifolia (scientific name)
  • Limón persa (Spanish, Mexico)
  • Limón Tahití (Spanish, parts of Latin America)

Culinary uses

Persian lime is used primarily for its juice and zest. In Mexican cuisine, it is the standard lime for table use: squeezed over tacos, tostadas, and soups, and used in marinades for ceviche and aguachile. The juice is a common ingredient in salad dressings, cocktails (including margaritas), and desserts such as key lime pie (where it is often substituted for key lime). The zest is used in baked goods and spice blends. The fruit is also dried and used as a souring agent in Persian cuisine, where it is called limoo amani or limu omani [4].

Cross-cuisine context

In Persian cuisine, the dried form of Persian lime (limoo amani) is a foundational souring agent, used whole in stews like ghormeh sabzi and abgoosht mashhadi [4]. The dried lime is boiled or pierced to release its sour, slightly smoky flavor. This use has no direct analogue in Mexican cuisine, where fresh lime is used almost exclusively.

In Peruvian cuisine, the preferred lime for ceviche is limón sutil (Citrus aurantiifolia), a smaller, more aromatic key lime. Persian lime is considered a poor substitute because it is less acidic and less aromatic [3]. Many Peruvian cooks note that Persian lime produces a flatter, less vibrant ceviche.

In Vietnamese cuisine, fresh lime wedges (chanh) are served alongside phở and other noodle soups. Persian lime is commonly used in the United States for this purpose, though in Vietnam the fruit is typically a smaller, thinner-skinned local variety.

Notes for cooks

  • Persian lime juice is milder than key lime juice. For a sharper, more aromatic result in cocktails or ceviche, use key lime or limón sutil if available.
  • Dried Persian limes (limoo amani) are rock-hard. Pierce them with a skewer or crack them before adding to stews to release flavor.
  • Store fresh Persian limes at room temperature for up to a week or refrigerated in a plastic bag for up to three weeks.