Limes are subtropical citrus fruits requiring specific warm climates, which limits where they can be grown in the United States. Although limes are a staple in American cuisine, the vast majority consumed domestically are imported. Imports account for roughly 97% of the total lime market. Domestic production is concentrated in a few climatically suitable regions, defined by the need for protection from frost and the constant threat of citrus diseases.
Florida’s Historical Commercial Production
Florida holds historical significance for large-scale commercial lime production in the United States. The state’s tropical climate, particularly in the southernmost regions, provided ideal growing conditions for both Key and Persian lime varieties. The industry centered in Miami-Dade County, where growers cultivated thousands of acres of groves, benefiting from year-round warmth and continuous fruit production.
The industry peaked in the 1980s, but a confluence of disasters led to its near-total collapse. Hurricane Andrew in 1992 decimated the groves in the primary growing area of Homestead. Subsequent outbreaks of citrus canker prompted eradication programs, requiring the destruction of many remaining healthy trees to prevent the disease’s spread. This combination of natural disaster and disease management effectively ended Florida’s status as a major commercial lime producer.
Today, commercial lime production in Florida remains at negligible levels compared to its past. The persistent threat of citrus greening disease, or huanglongbing (HLB), presents a major hurdle for re-establishing large groves. Despite these challenges, the state’s agricultural legacy is deeply tied to the lime, particularly the smaller, highly aromatic Key lime that gave the Florida Keys its name.
Growing Regions in the Southwest
The semi-arid climates of the Southwest support limited lime production, primarily in California and Texas. California has a small commercial industry, mostly focusing on the Persian lime variety. These groves are concentrated in the southern part of the state, in areas like the De Luz region near Temecula, where the climate sustains the sensitive trees.
Lime cultivation in California requires extensive irrigation, unlike the naturally humid conditions of Florida. Production tends to be smaller scale, often focused on niche markets such as organic limes. This allows growers to command a higher price point to offset the increased costs of labor and water. The cooler, drier climate also offers some protection from the humidity-driven diseases that plague Florida.
Texas also features lime cultivation, particularly in the Lower Rio Grande Valley, where the subtropical climate allows for citrus growing. Production is often inconsistent and highly vulnerable to frost events. Commercial operations are limited due to the threat of winter freezes, and many trees are grown in backyard or container settings for cold protection. Texas’s primary role in the U.S. lime market is as a major logistical gateway for imports arriving from Mexico.
The Specific Limes Cultivated in the US
Commercial lime production in the U.S. focuses almost exclusively on two main varieties adapted to the narrow range of suitable climates. The Persian lime (Citrus × latifolia), also known as the Tahiti or Bearss lime, is the larger, seedless variety commonly found in grocery stores. It is favored for its high juice content and slightly lower acidity.
The Persian lime is a triploid hybrid, meaning it is sterile and produces seedless fruit without pollination, a desirable trait for the fresh market. This variety is the most commercially viable due to its size, long shelf life, and relative hardiness against cold. It was the primary lime grown historically in Florida and remains the focus of commercial operations in California.
The Key lime (Citrus aurantiifolia), also known as the Mexican or West Indian lime, is the second variety. This fruit is much smaller, contains seeds, and is known for its intense aroma and high acidity. It requires a truly tropical climate and is extremely sensitive to frost. Its delicate nature restricts domestic cultivation to isolated, highly protected areas of South Florida and the warmest parts of the Southwest.