The bright green fruit is smaller than the lemon, more globular, more acid, and with a thinner rind. It has the vitamin value and other properties of the citrus fruits. The juice has long been known as a preventive against scurvy and is one of the main sources of citric acid.
The predominant lime in American cuisine is a larger, more mildly flavored, typically seedless cross, C. latifolia, between the true lime and citron, known as a Persian, Tahitian, or Bearss lime, and there are a number of other citrus fruits called limes. The name lime is also applied to the unrelated linden and sometimes to a species of tupelo, or sour gum, known also as the Ogeechee lime.
Limes are classified in the division Magnoliophyta, class Magnoliopsida, order Sapindales, family Rutaceae.
Lime (Citrus aurantifolia).
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