Lime (Citrus spp.) refers to several species and hybrids of trees and shrubs in the genus Citrus (family Rutaceae), widely cultivated in tropical and subtropical regions for their acidic, edible fruits. Among the most common commercial varieties is the Persian or Tahiti lime (Citrus × latifolia), while the smaller Key or Mexican lime (Citrus × aurantiifolia) is also economically important in many regions.
The lime tree rarely grows beyond 5 metres in height and often develops a shrublike form if not pruned. It has spreading, irregular branches with stiff twigs, small leaves, and sharp thorns. Its evergreen leaves are pale green, while small white flowers grow in clusters. The fruit is usually oval to round, measuring about 3 to 4 centimetres in diameter, with thin greenish-yellow skin when ripe. The pulp is tender, juicy, and highly acidic, containing higher levels of acid and sugar than lemons. Some low-acid varieties, known as sweet limes, are cultivated in parts of Egypt and other tropical regions.
In Kenya, the main lime varieties include Key lime, Persian lime, Bearss lime, and Makrut lime, mainly for commercial and culinary use. Lime farming is concentrated along the Coast in Kilifi, Kwale, Lamu, and Taita Taveta, and in Eastern counties such as Machakos, Makueni, and Kitui, with smaller irrigated areas in Central, Rift Valley, and Western Kenya. National data often combines lemon and lime production, with an estimated 8,000–9,000 hectares under cultivation.
Nutritionally, limes are rich in vitamin C, which boosts immunity, enhances iron absorption, and supports wound healing. They also provide vitamin A, potassium, calcium, and folate. Being low in calories and high in antioxidants and dietary fibre, limes promote digestion, reduce inflammation, and help protect against chronic diseases.