Lime is the fruit of the lime tree. Having originated from the South-East of Asia, lime is grown mainly in tropical regions. Lime trees rarely exceed 4.6 m (15 feet). They grow irregularly and develop twisted trunks. Its small, dark green fruit, with very thin skin, is sometimes oval or round. The colour of its juicy pulp is pale green, slightly yellowish. The juice contains vitamin C. In addition to being the main component of citric acid, lime extract or oil is included in many perfumes and pharmaceutical products. Long before the discovery of its vitamin C content, lime was administered to seamen to prevent scurvy. Lime is grown on sandy and sometimes even rocky lands in Mexico, as well as in the West Indies. According to FAO, Mexico produced almost 12% of the global output of lemons and limes in 2005 followed by India, Argentina, Iran and Brazil. Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). Alcoholic beverages prepared with limes include cocktails such as gin and tonic, margarita, mojito, and Cuba libre, as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries. Lime juice is also used in commercial soft drinks. In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. It is used in tacos, Key lime pie, a traditional Florida dessert, and is a very common ingredient in authentic Mexican and Southwestern American dishes. It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in southeast Asian cuisine. The use of dried limes as a flavoring is typical of Persian cuisine and Sprite.
