Persian lime
Citrus latifolia · Citrus
Top 10 pairings
The Persian lime, also called the Tahiti or Bearss lime, is the large, smooth, deep-green, seedless lime that fills supermarket bins around the world. Thick-skinned, juicy and bright, it is milder, blander and less aromatic than the small Key lime, with a cleaner, less floral tartness, and it owes its commercial dominance to being bigger, seedless, hardier and far easier to ship and handle.
Picking a good onedrag
Deep green, heavy, oil-slickYellow, light, papery
Shop greenEveryday bestThe all-rounder: wedges, juice, curries, marinades.
SkinGreen, a yellow blush at one end
WeightHeavy, but hard right through
Stem scarScar dry, a shade sunken
Scratched peelFragrant when rubbed, softer edge
These cues are Lime's, and hold across its varieties; where this one differs, its own page says so.
What you get from one
84%
Edible part
67 g · peel and seeds off
80 g
Weight each
each one
55%
Juice
550 ml a kilo
Keeping ittap a temperature
Below about 8 °C the peel pits and tans. A fridge still buys weeks; 10 °C keeps it whole.
90–95%
Humidity
Gentle, not sealed
Airflow