Tahitian lime is a citrus fruit hybridized from key lime and lemon. The Tahitian lime, also known as the Persian lime, got its name when it was brought to California from Tahiti in the mid-late nineteenth century. They became a popular when the Great Miami hurricane of 1926 destroyed most of the Florida’s key lime crops. Tahitian limes are now the most common lime variety sold commercially as they have numerous benefits to growers and consumers. Compared with key limes, Tahitian limes are larger in size, seedless and last for a longer time. They are also less bitter and have a more subtly citrus flavour. While Tahitian limes are thought to have been first cultivated on a large-scale agricultural level in Persia (Iran), they are not widely grown there now, and most of the world’s Tahitian lime exports come from Mexico and Brazil. There are a number of benefits to eating Tahitian limes, most to do with their incredibly high vitamin C content. An average lime contains about 30% of the recommended daily intake of vitamin C. Vitamin C is an essential part of maintaining a healthy immune system, tissue growth and repair and counteracting the effects of free radicals in the body.
Tahitian limes are well suited to the Australian climate and make for a great addition to a variety of different meals. Add some lime juice to your Mexican dishes, desserts or spread over avocado to help them stay fresher for longer. Here are some ways you can use Tahitian limes at home:
- Granita in summer
- Salad dressings
- Cucumber dish in spring early summer