The lime is a small, highly acidic citrus fruit classified as a subtropical to tropical crop. The two main commercially grown varieties are the Key lime (Citrus aurantifolia) and the Persian lime (Citrus latifolia). These trees thrive only in specific geographic and environmental conditions that allow for year-round cultivation. Global lime production is tied directly to regions that satisfy the fruit’s unique botanical needs.
Climate and Environmental Requirements
Limes require consistently warm temperatures and are highly sensitive to frost, limiting commercial cultivation to tropical and subtropical zones. Trees grow best when temperatures stay above 13°C (55°F), and Key limes are the most freeze-sensitive commercial citrus species. All varieties need full, direct sunlight for optimal growth.
The ideal soil is well-drained, sandy loam, or loamy soil with a slightly acidic to neutral pH (5.5 to 7.5). While mature trees can tolerate some drought, high humidity and consistent rainfall are important for abundant fruit yields.
Global Centers of Lime Production
Global lime production is dominated by a few countries with vast tropical agricultural land. India is consistently ranked as the world’s largest producer of lemons and limes. Mexico and China typically follow, competing for the second and third positions in overall volume.
Mexico’s production focuses on the fresh lime market and is a major global exporter. Brazil also ranks among the top producers, largely cultivating the Persian or Tahiti lime variety.
North American Production
North American lime consumption relies heavily on imports, with Mexico serving as the primary supplier for the United States market. Mexican production, including both Key and Persian varieties, is centered in Veracruz and Michoacán, which account for the majority of the national output. Veracruz is known for its export-preferred Persian limes, while Michoacán is a major producer of Key limes.
Mexico’s proximity and favorable tropical climate make it an ideal source, supplying over 80% of all US lime imports. Domestic production within the United States is commercially limited due to the lime tree’s vulnerability to cold weather. Small-scale commercial groves exist in climatically protected areas of Florida, California, and Texas, but these regions account for a small fraction of the total supply.
The Distinction Between Key Lime and Persian Lime Regions
The two main commercial lime varieties are geographically distinguished by their hardiness and market demand. The Key lime (Citrus aurantifolia), also known as the Mexican or West Indian lime, is the most fragile and requires truly tropical conditions.
Historically associated with the Florida Keys, large-scale commercial production in the US ended after the 1926 Miami hurricane destroyed most groves. Today, Key limes are primarily grown in Mexico, Central America, and South America, where the climate is reliably warm and humid.
The Persian lime (Citrus latifolia), or Tahiti lime, is a hybrid that is more robust and cold-tolerant, making it the preferred variety for global commerce. This variety is seedless, larger, and has a longer shelf life. The Persian lime dominates commercial production in Mexico and is the primary variety cultivated in limited operations in California.