5+ A Day




The New Zealand lime season is from March through to September.


Storage and Handling

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’.



  • The two main varieties of lime are Mexican (or Key) and Persian or Tahiti (or Bearrs)
  • Microwaving limes for 10 seconds before squeezing them produces twice as much juice
  • The lime juice flavour is concentrated in the peel
  • The leaves of the kaffir lime tree are widely used in Asian cooking


Growing Facts

  • Limes grow best in warm areas
  • Lime trees flower several times each year and the fruit can be harvested several times a year
  • Limes are normally harvested when dark green. Limes are fully ripe with maximum juice content when yellow in colour

Nutrition Information

Serving size: 1 medium lime - 67g

Avg Quantity per serving Avg Quantity per 100g
Energy (kJ/Cal) 84/20 125/30
Protein (g) 0.5 0.7
Fat, total (g) 0.1 0.2
- saturated (g) 0.01 0.02
Carbohydrate (g) 7.0 10.5
- sugars (g) 1.1 1.7
Dietary Fibre (g) 1.9 2.8
Sodium (mg) 1 2
Vitamin C (mg) 19.5 29.1
Iron (mg) 0.4 0.6
Calcium (mg) 22 33
Folate (ug) 5.0 8.0
Magnesium (mg) 4.0 6.0
Niacin (mg) 0.13 0.2
Thiamin (mg) 0.02 0.03
Riboflavin (mg) 0.01 0.02
Zinc (mg) 0.07 0.11
Potassium (mg) 68 102

Source: The Concise New Zealand Food Composition Tables, 8th Edition, Plant & Food Research

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