Persian Limes

[Dave]

Persian Lime (Citrus latifolia), also known as Tahiti lime or Bearss lime, is the primary citrus fruit grown commercially in the U.S. and sold simply as a "lime". The fruit is about 6 cm in diameter, often with slightly nippled ends, and is usually sold quite green, although it yellows as it reaches full ripeness.

It is larger, thicker-skinned, and less aromatic than the Key lime, which has a wider agricultural distribution worldwide. The advantages of the Persian lime in commercial agriculture compared to the Key lime are the larger size, absence of seeds, hardiness, absence of thorns on the bushes, and longer fruit shelf life.

Grown primarily in Florida, it rose to prominence after Key lime orchards were wiped out there by hurricane in 1926, though Persian lime orchards themselves were devastated by hurricane in 1992.

[twirly]

Limes are commonly found in two varieties: “Key” (or “Mexican”) and “Persian.” Key limes are the ones made famous by the summer Key lime pie. The limes are small 1" fruit with an intense limey flavor and powerful aroma. They are picked while still green, although when they ripen to yellow, they still retain the wonderful lime taste and scent. Persian limes are shaped like small, flattened oranges. The flavor is less intense and somewhat smoother than Key limes, and they produce more juice than Keys for drinks or marinades. Like Key limes, they are used when still green, but will ripen through fall and winter to a pretty orange shade, though they still taste like mellow limes.

If you ask me, I prefer the ones on the Corona beer bottle