Lime / Limón

C. aurantifolia is believed to have originated in Southeast Asia around 4000 BC and is native to the Indo-Malayan region. The Spaniards introduced it to the Caribbean Islands and Mexico, and it soon became naturalized in the West Indies and Mexico.

Christopher Columbus took this fruit to the new world (the American continent) with himself in 1493. It soon became a favorite American fruit.

The Limon tree is an evergreen fruit tree that can be up to three meters high and proliferates after planting in the ground. This tree has fragrant flowers, dark green leaves, and juicy greenish-yellow lemons. Limon has a very acidic taste with floral and herbal notes and some bitter undertones.

Limon is a rich source of vitamin C and smaller amounts of other vitamins and minerals.  

Fruit juice is edible and used in drinks, jams, and jellies. In some cultures, the fruit is dried and used in cooking. It is also used primarily for flavoring and as a seasoning. In addition, chopped bark is used to make sweets. Also, the leaves are sometimes added to soups.

As an evergreen tree with outstanding CO2 absorption and O2 emission, with good management, one tree can produce 3000 to 3500 fruits with all its culinary, commercial, pharmaceutical, and environmental benefits.

Annual Yield

A Limón tree produces 13 to 23 kg of fruit per year.  

Extracts of different parts of C. aurantifolia have been studied and showed the following pharmacological activities: 

• Anti-bacterial, anti-fungal, anti-aflatoxigenic, anti-cancer/cytotoxic, anti-oxidant, immunomodulatory, anti-obesity, anti-fertility, anti-cholinesterase, anti-platelet, cardiovascular, anti-osteoporosis, and anthelmintic.
• Moreover, potassium citrate in C. aurantifolia juice prevents the formation of kidney stones and eases their dissolution. The high vitamin C content and balanced composition of organic acids and minerals in citrus fruits make them a strong anti-scurvy natural medication.