The tangy taste and brilliant green colour of a lime makes them ideal accompaniments to drinks, seafood and salad dressings. You can also use them in deserts, such as lime cream pie!
How do we make sure we provide top quality limes?
We make sure the lime has a bright green colour, a plump shape and has no signs of skin decay (blemishes on the surface indicate more extensive damage within the lime’s flesh). We also pick limes that are heavy for their size – weight is an indication of juice content. Finally, it’s important to check that the green colour is near homogenous across the lime; yellow patches indicate that the lime has been left out in the sun after harvesting, and will deteriorate quickly.
Where do we source our limes from?
Limes grow in tropical and sub-tropical environments (it’s believed they originated in the East Indian Archipelago). We source most of our limes from the Sunshine Coast and Tully regions of Queensland, or the North Coast of New South Wales.
What is the best way to keep limes?
Limes store well at room temperature (optimal conditions are at 7°C-10°C and 90%-98% relative humidity). Don’t store them in direct sunlight.
Lime nutritional information
Limes are a fantastic source of vitamin C – sailors used them to prevent the onset of scurvy!
Lime seasonal information
Limes are available all year, but their main supply period is between March and September.
Lime serving tips and suggestions
To get the most juice out of your lime, store it at room temperature for one hour before you squeeze it.