Below is a list of all known varieties for Lime. Click on a variety name to view more detailed nutrient and sourcing information.
| Variety Name | Description |
|---|---|
| Australian Finger Lime | A "gourmet" lime. A long, finger-shaped fruit with a green or purple rind. The interior is filled with small, "caviar-like" pearls that pop with a tangy, classic lime flavor. |
| Calamansi (Lime) | A small, round, hybrid "Philippine lime." Skin is green to orange (and sweet), while the pulp is orange and extremely sour. A unique, floral, sour flavor. |
| Finger Lime | A unique variety with a cylindrical shape, containing small, bead-like vesicles (lime "caviar") that pop with tart juice. |
| Kaffir Lime | A lime variety known for its bumpy, green rind and aromatic leaves, both of which are used in Thai and Southeast Asian cooking. |
| Key | Also known as Mexican lime. A smaller, rounder lime with a thinner rind, more seeds, and a more aromatic, intense flavor. |
| Key Lime | A small, round, seedy, green-yellow lime, known for its intense, aromatic, tart flavor, famous for Key lime pie. |
| Kombava | The same as a Makrut (Kaffir) Lime. A small, green, extremely bumpy citrus. The rind is highly aromatic and used in cooking, as are the "double-lobed" leaves. |
| Lime Key (Mexican) | A small, highly acidic lime known for its strong, aromatic flavor; distinct from Persian Limes, essential for Key Lime Pie. |
| Makrut | Also known as Kaffir lime. Distinctive for its bumpy, warty green rind. The zest and leaves are highly aromatic and used in cooking. |
| Palestine Sweet Lime | A "sweet" lime, with a yellow rind and pale flesh. It is not sour, as it contains almost no acid. Has a sweet, slightly "perfumed," watery flavor. |
| Persian | Also known as Tahiti lime. The most common lime in stores. Oval, seedless, with a bright green rind and acidic flavor. |
| Persian (Tahiti) | The most common lime in supermarkets. A medium-sized, oval, seedless lime with a deep green color. It is acidic, tangy, and has a strong, classic lime flavor. |
| Persian Lime | The most common lime, also known as Tahiti lime, oval-shaped, seedless, and green-yellow, with a tart, acidic flavor, less aromatic than Key lime. |
| Rangpur | A hybrid of a mandarin orange and a lemon. Has an orange rind and flesh but a very acidic, lime-like flavor. |
| Rangpur (Lime) | A hybrid of a mandarin orange and a citron. Looks like a small orange, but the flesh is extremely sour and acidic. Used as a "sour lime" in India. |
| Sudachi | A small, round, green citrus from Japan. It is very sour and acidic, with a unique, peppery, and highly aromatic flavor. Used as a garnish and flavoring. |
| Yuzu | A cold-hardy, "sour citrus" from Japan. Looks like a bumpy, yellow lemon. The juice is extremely tart and fragrant, with a complex, "floral" flavor. The rind is prized for its aroma. |