Large Lime - Citrus latifolia

Citrus x latifolia is commonly known as Persian lime, Tahiti lime, Persian lime tree, or lime with big fruit due to the large size of its green limes. It is a vigorous and productive citrus tree that is less demanding and easier to grow than its small-fruited cousin. It produces beautiful seedless limes with thin skin that is sometimes difficult to peel. Their juicy and fairly sweet flesh is highly valued in refreshing drinks. This citrus tree bears slightly fragrant white flowers in spring and autumn. Its limes, measuring 5 to 6cm (2in) in diameter, reach maturity 5 to 7 months later. It can be cultivated in a large pot to be stored in a heated greenhouse in winter, or in open ground in warm regions unaffected by frost.

Citrus x latifolia belongs to the Rutaceae family, like all citrus trees. Its origins are not well defined, but it is likely a hybrid between a lemon tree and a sour lime tree. This sterile hybrid does not produce seeds. Imported to California from Tahiti, it is believed to have been brought from North Africa to Brazil by the Portuguese. It is a slightly thorny shrub, which develops a short single trunk topped by a well-branched crown.

In open ground, the Persian lime is a small tree that reaches a height of 4m (13ft), but rarely exceeds 2m (7ft) in height and 1m (3ft) in width when grown in a pot. Its branches are short and bear many short and sharp thorns. Its hardiness depends on the rootstock used, but the variety itself can tolerate temperatures down to -4°C (24.8°F). It can be planted in open ground on mild coastlines or, at a stretch, in the hottest and mildest areas of the Atlantic coast. Elsewhere, it should be grown in pots and stored away at the first signs of cold weather. Primarily cultivated for its fruits, the Persian lime blooms abundantly in April, more sporadically during the summer, and again in October-November. It produces white flowers with 5 petals measuring 4 to 5cm (2in) in diameter, slightly tinged with pink. They emit a light neroli fragrance, characteristic of citrus. These give way to oval to round-shaped fruits like yellow lemons, measuring 6 to 7cm (2 to 3in) in diameter. Their very thin, smooth skin starts off dark green and later lightens, often taking on a green-yellow hue when fully ripe. The white-greenish and translucent fruit pulp is juicy and slightly acidic, with a pleasant fragrance. The fruits are harvested before they start turning yellow. The evergreen leaves are highly aromatic when crushed. They are ovate, leathery, large, and intensely green in colour.

Citrus latifolia is easier to grow than the classic lime tree. It is extensively cultivated in warm temperate countries (Florida, Mexico, Brazil, Spain, Portugal), primarily for juice production, but also for its essential oil. Its fruit is used in the same way as all green limes in cooking. Its juice is low in acid, making it perfect for preparing refreshing drinks mixed with pineapple and papaya, for example. It pairs well with the aroma of coconut. Its peel also adds fragrance to olive oil.

Most citrus trees thrive in open ground in warm coastal regions where they find the year-round heat they require. To fruit well, they must not lack water or nutrients. Citrus latifolia is not very hardy and starts to suffer from cold temperatures below -3°C (26.6°F). It is a self-fertile bush, meaning that a single individual is sufficient for complete pollination and fruiting.