Limes are botanically known as Citrus latifolia, belonging to the Rutaceae (citrus) family. Limes have a green, textured outer peel that can turn yellow as they ripen further, and like other citrus fruits, their inner flesh is encased in segments. While most limes are tart and acidic, they are also very refreshing.
The standard variety of lime that we know and love is known as a Persian Lime or a Tahiti Lime. Other varieties of lime include the Kaffir Lime and Finger Limes. Interestingly, Persian limes are suspected to be a triploid cross between key limes and lemon (Citrus limon).
Limes, like most citrus fruits, are an excellent sources of vitamin C – essential for immune function.
Limes keep well at room temperature, away from exposure to sunlight, for about one week. If you aren’t planning to use your limes that soon, you can store them in the crisper drawer of your fridge, where they should keep for many weeks.
Lime juice can also be frozen and stored for later use. Squeeze lime juice in ice cube trays, and place in freezer until frozen, then pop out of ice cube moulds and store in containers or bags in the freezer.