Persian lime, naturally seedless, oval-shaped with smooth skin, selected for its deep green color, high juice content, and balanced acidity. Widely used in gastronomy, beverages, and industrial food applications due to its yield and stability.
Organoleptic properties
Pale green pulp, fresh and clean citrus aroma, abundant juice, balanced medium-high acidity, and intense flavor without bitterness.
Suggested uses
Ideal for juices, cocktails, Mexican and international cuisine, marinades, dressings, sauces, baking, beverages, and food processing.
Format
Bulk format (GRL). Size 56–59 mm, classified as large fruit, preferred by supermarkets in the United States and Europe for its balance between presentation, yield, and price.
Storage and handling
Store in a cool, well-ventilated area. Recommended temperature between 8 and 12 °C. Avoid excessive humidity and temperatures below 7 °C.
Freshness and selection criteria
Firm fruit with smooth, glossy skin, uniform green color, free from dehydration, dark spots, or mechanical damage.
Origin
Jalisco, Mexico.
Persian lime is one of the most widely traded citrus varieties worldwide due to its shelf life, juice yield, and natural absence of seeds.
