The common perception that limes are native to Mexico is incorrect. The small, acidic fruit known globally as the Key lime or Mexican lime (Citrus aurantifolia) is an introduced species, not an indigenous one. Limes are hybrid citrus fruits that thrive in tropical and subtropical climates. The widespread cultivation and cultural importance of the fruit in Mexico today explains the popular yet inaccurate assumption of its origin.
The Ancient Origins of Limes
The true genetic birthplace of the lime lies thousands of miles away in Southeast Asia. The Citrus aurantifolia species is thought to have originated in the region encompassing the Malay Archipelago, northern India, and parts of Myanmar. This acid lime developed as a natural hybrid between the citron and a wild papeda.
The fruit began its migration westward across continents long before the colonial era. Arab traders carried the sour lime from Asia across the Middle East into North Africa. By the mid-13th century, the highly acidic fruit was well-established in Mediterranean Europe, including Italy and France.
The Citrus Journey to the Americas
The arrival of the lime in the Western Hemisphere resulted directly from European exploration and conquest. Spanish explorers carried citrus plants across the Atlantic Ocean during the 16th century. Their intent was to establish new food sources and horticultural products in the colonies.
The lime was first introduced to the Caribbean islands, specifically Hispaniola, and spread through the West Indies. Following the conquest of the Aztec Empire, Spanish colonizers brought the trees to New Spain (now Mexico) sometime after the 1520s. The tropical and subtropical conditions of the territory proved highly favorable for the cultivation of Citrus aurantifolia.
Mexico’s Role in Global Lime Production
Despite its non-native status, the lime has flourished in Mexico due to the country’s extensive coastal regions and warm, humid interior climates. This ideal environment allowed the species to become a staple crop, leading to its strong association with the national cuisine and economy. Today, Mexico is one of the world’s largest producers and exporters of limes.
The country primarily cultivates two major varieties: the small, seedy, and highly aromatic Key lime (Citrus aurantifolia), domestically known as the Mexican lime, and the larger, seedless Persian lime (Citrus latifolia). States like Michoacán, Veracruz, and Colima are major production centers, growing millions of metric tons annually for domestic use and the export market. This scale of production and the fruit’s deep integration into Mexican culture have solidified the popular, though historically inaccurate, belief that the lime originated there.