11 Types Of Limes And When To Use Them

Meet the Persian lime, a citrus gem also known as the Tahiti lime. This is the go-to lime in the U.S. (and much of the rest of the world). So much so that you probably just know it as a lime. It was originally believed that this lime originated in Persia (now called Iran). However, it's possible that it came to California from Tahiti, hence its alternative name.

What sets the Persian lime apart is its combination of tartness and sweetness, which creates a well-balanced citrus experience. Unlike its smaller and more intense cousin, the Key lime, the Persian lime boasts a larger, seedless interior, making it a favorite among home cooks and chefs alike. When you slice through the vibrant green exterior, you reveal juicy, succulent flesh that is perfect for both food and drink.

Known for its milder acidity compared to some lime varieties, the Persian lime has become the go-to choice for cocktails, dressings, and marinades. Its ability to add a refreshing kick without overpowering the dish makes it an ideal companion in the creation of guacamole and salsas. The Persian lime's juice, whether freshly squeezed or bottled, has also become a cornerstone in the mixology world, finding its place in margaritas, mojitos, and countless other beverages.

Its journey across continents has allowed the Persian lime to seamlessly integrate into a range of cuisines, including Mexican, Caribbean, and North Indian. Its adaptability makes it a reliable partner in both sweet and savory dishes.

Now it's time to take a fascinating foray into finger limes, often referred to as citrus caviar. Indigenous to Australia, these slender, elongated fruits have gained international acclaim for their distinctive appearance and remarkable burst-in-the-mouth texture. Resembling tiny, jewel-toned capsules, finger limes hail from Queensland and New South Wales. While they may be a recent discovery for many, they're well-known and commonly eaten in Australia.

What truly sets finger limes apart is their texture. When you cut open the elongated, tubular shape, you reveal tiny beads of lime that pop with a delightful juiciness. These tiny pearls burst with tangy, citrusy flavor, offering a taste that combines elements of traditional limes with subtle hints of mint and rosemary.

While you could blend them into sauces or marinades, their texture is what sets them apart, so they're usually used to top or finish a dish. They're a little like the natural version of balsamic pearls that chefs sometimes use in high-end restaurants. They're great on all kinds of dishes that need an acidic brightness, from tagines to risotto to tacos. The trouble is that they can be expensive in the U.S., costing around $10 an ounce.

You may not have heard of Calamansi limes if you come from the U.S., but they're a staple in kitchens across Southeast Asia and beyond. Originating from the Philippines, these small, round limes pack a punch of flavor that beautifully balances sweetness and acidity.

Calamansi limes, often referred to as Philippine limes or just Calamansi, are a popular ingredient in Filipino cuisine, where their distinctive taste is a culinary cornerstone. They have a similar flavor to Mandarin oranges, but they're about equally tart and sweet, meaning they take on the same function as lemons, limes, and other tart citrus fruits. They taste a bit like oranges and a bit like limes. This is further confused by the fact that they can be either green or orange outside but are orange on the inside.

In Filipino households, Calamansi limes find their way into many culinary creations. The juice of these little wonders is a key component in the beloved dipping sauce toyomansi, which combines with soy sauce to enhance the flavors of grilled meats and seafood. Their juice is also a common addition to marinades, lending its unique citrusy kick to dishes like adobo and sinigang. Beyond the Philippines, Calamansi limes have gained popularity in other Southeast Asian cuisines, where they add a burst of citrus freshness to dishes. The juice is often used as a condiment that can be drizzled over noodles, grilled meats, and salads.

Welcome to the sweet side of limes. While standard limes are puckeringly tart, sweet limes are no such thing. These delightful fruits bring a mellow, honeyed twist to the classic lime experience. Sweet limes, with their pale yellow hue, have a mild, sweet flavor that distinguishes them from their more tangy counterparts. The taste is a harmonious blend of sweetness with just a hint of citrusy tang. At first glance, you might think a sweet lime is a large lemon, but it's not. It's much sweeter and with a lime-like flavor.

They're often used in Indian, Middle Eastern, and Latin American cuisine. They serve to balance the spicy, savory flavors of many traditional dishes. The juice is a popular addition to chutneys, pickles, marinades, and dressings, contributing a subtle sweetness that complements the complex spice profiles. The fruit is also enjoyed fresh, sliced, and sprinkled with a pinch of salt or chaat masala for a refreshing snack.

Sweet limes are also cherished for their juiciness and low acidity, making them a popular choice for creating thirst-quenching beverages. From sweet limeades to cocktails, their mild flavor profile allows them to blend seamlessly into a wide range of drinks. There's also the option to simply peel a sweet lime and eat it like you'd eat an orange — it's sweet enough to do so.

The Rangpur lime is a vibrant fruit that offers its own twist to the citrus family. Originating in Bangladesh, this lime isn't your average citrus — it's a hybrid of mandarin and lemon. So, despite its limey name, it isn't a true lime at all. It doesn't look like a lime either. Rather, it has a tangerine-like appearance. It's small and orange, although it can be green outside with an orange center, depending on ripeness and growing region. Its taste is a delightful fusion of lemony tartness with a hint of mandarin sweetness. It has a slightly floral addition and a mild smokiness to its flavor, which makes it like nothing else you've tasted before.

In terms of cuisine, Rangpur limes find a home in a variety of dishes. Their juice, with its bold, invigorating profile, enhances marinades and salad dressing, creating a tantalizing balance between acidity and sweetness. The zest and juice also add a burst of flavor to sauces and desserts, showcasing the versatility of Rangpur limes in the kitchen.

Its juice adds a citrusy depth to cocktails and you can use it to infuse gin. You can also turn it into a syrup to use in alcoholic or non-alcoholic drinks, or simply juice it and drink it straight up.

Originating in Australia, specifically in the subtropical region of Queensland and the rainforests of New South Wales, blood limes are worth a mention. These little crimson gems didn't develop on their own — they were created as a hybrid of the red finger lime and the Ellendale mandarin.

What sets blood limes apart from other limes is their distinctive appearance and flavor profile. They're small, like finger limes, but slightly more rounded and less elongated. On the outside, they're either deep orange or bright red and their flesh is red, too — hence the name blood lime. Their taste marries the flavors of its parent plants — they have the sweetness of a mandarin with the tartness of a lime. The inside isn't divided into little pearls like a finger lime, but is similar to a standard lime.

You can eat blood limes straight up. Their skin is thin enough to eat, so you don't even need to peel them. However, they're also used in cooking — particularly in contemporary Australian cuisine. They're delicious cut in half and grilled on a barbecue. They can also be used in jams and other preserves and in drinks. You can squeeze their juice to use in sauces and marinades. They're also often used as garnishes. Chefs, in particular, appreciate their unique color and flavor, using them to enhance the visual appeal of their creations and add an extra kick of citrus flavor.