Limes are typically at their best from January to May.
Limes are prized for the flavour of their juice and zest, which can be added to a huge variety of cooked dishes, fresh foods, desserts and drinks. As well as adding its own unique taste, lime juice brings out the natural flavours of other foods.
Production fact #1
The fibre contained in limes (particularly pectin) may help lower blood cholesterol.
Production fact #2
Bursting with Vitamin C, limes may help to protect against arthritic conditions, boost the immune system and lower the risk of chronic conditions such as heart disease, strokes and cancer.
Production fact #3
Certain flavenoids in limes are thought to have strong anti-cholera properties.
More lime facts
- Limes contain limonin, a powerful anti-carcinogen
- Once picked, limes become yellower and juicier
- They are more fragrant and acidic than lemons
Limes contain zero fat
- Their unique phytonutrient properties have strong antioxidant and anti-biotic effects
- Limes have a stronger scent than lemons, and a tangy acidic flavour
- 'Key limes' are also called 'Bartenders' limes as their shape and flavour make them the perfect addition to drinks and cocktails
Limes are generally available all year round in Australia, with a peak season from January to April.
The Tahitian lime is round in shape, seedless, juicy and extremely acidic.
From marmalades to mousses, citrus fruits add a big hit of flavour to many dishes. Get Vitamin C-infused inspiration for your next meal with our delicious citrus recipes?
Selection and storage
Look for limes that have a glossy skin and feel heavy for their size. As they ripen, they become yellow – it's a sign to use them immediately. Avoid limes with brown patches, as they have an unpleasant, 'mouldy' flavour.
Store limes at room temperature and away from direct sunlight, as exposure to light causes the skin to turn yellow and alter the fruit’s natural flavour. They can also be stored in the fridge, where they will keep for up to 14 days.