Citrus ×latifolia, commonly known as Tahiti Lime or Persian Lime, is an evergreen tree or large shrub resulting from a cross between Citrus medica (citron) and Citrus ×aurantifolia (key lime), likely originating in Southeast Asia or the Mediterranean Basin. It typically grows to a height of 15-20 feet (4.5-6 meters) with a similar spread. The tree is nearly thornless, which is an advantage for both harvesting and cultivation. The Persian Lime bears fruit that is about 6 cm (2.4 in) in diameter, with a characteristic slightly nippled end. The fruit is initially green and turns yellow upon full ripeness, although it is commonly harvested and sold while still green. The white flowers produced in winter are fragrant and add to the tree’s ornamental value.

The Persian Lime is valued for its seedless fruit, relatively thick skin, and the absence of thorns, making it preferable for commercial agriculture over the key lime. It is less acidic and lacks the bitterness of key lime, which contributes to a milder flavor profile. The fruit’s longer shelf life and hardiness make it a popular choice for growers. Persian Lime is extensively used in culinary applications, including beverages, desserts, and savory dishes. It thrives in full sun and requires medium water, preferring well-drained soils. While it is less demanding than some citrus species, it can be susceptible to citrus canker and other diseases common to citrus plants. It is also sensitive to cold and must be protected from frost. Persian Lime is not typically invasive but can spread if not managed properly in suitable climates.CC BY-SA 4.0