The name Mexican key lime is actually one of many names given to the same lime that is also called Mexican lime, key lime, bartender's lime, thorny lemon and limon verde. These names are generally references to growing regions or to the purposes they are used for. Its scientific name is Citrus aurantifolia Swingle.

Mexican key limes resemble common limes but are generally smaller and more rounded, roughly two inches in diameter. Their kelly green skin is often blushed with yellow, a sign of ripeness. The thin peel is smooth, leathery and filled with sweet aromatic oils. The segmented, seed-bearing flesh contains a sweet-tart juice, a trademark that sets it apart from common limes.

Serving Ideas

Mexican limes add a tart-sweet flavor to sherbet, freezer cakes, fruit punch, numerous beverages and cocktails, and is the main ingredient in key lime pie. Add citric zest to enhance salads, breads, soups, vegetables, relishes and sauces. Citrus coaxes the natural flavors and juices out of meats, pairs well with seafood and fowl entrees and may be used as a tenderizer or in marinades. May also be used as a fragrant garnish or for display. To store, keep refrigerated.

Geography/History

Mexican key limes are native to India and flourish in tropical and subtropical growing regions. They have been naturalized in several other regions outside of subtropical Asia, including South America, Mexico and Florida. The trees have not adapted to any other regions in America outside of Florida. The juice of the Mexican key lime is often processed before it is sold commercially. All of the key limes sold in the general marketplace are from either Mexico or South America.

Seasons/Availability

Available year round, the Mexican key lime's peak season extends from late summer into early winter.