The New Zealand lime season is from March through to September.
Store at room temperature. Handle all fresh produce with care and wash before eating.
Limes probably originated in the Indonesian archipelago or the nearby mainland of Asia. Columbus took limes to the Caribbean in 1493 and subsequently they were cultivated in Florida by the Spanish. In the 1800’s, Scottish naval surgeon, Sir James Lind, observed that sailors who ate citrus fruit did not suffer from scurvy (a disease resulting from Vitamin C deficiency). The sailors were required to drink a daily ration of lime juice and that’s why seamen became known as ‘limeys’.
Serving size: 1 medium lime - 67g
|Avg Quantity per serving||Avg Quantity per 100g|
|Fat, total (g)||0.1||0.2|
|- saturated (g)||0.01||0.02|
|- sugars (g)||1.1||1.7|
|Dietary Fibre (g)||1.9||2.8|
|Vitamin C (mg)||19.5||29.1|
Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research