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General Produce

Citrus, Limes


28-, 36-, 42-, 48-, 54-, 63-, 110-, 130-, 150-, 175-, 200-, 230-, and 250-count.

Common Packs:

10-lb. cartons

40-lb. cartons


  • Fancy
  • Choice
Receiving Inspecting:

Limes should be heavy for their size and firm with smooth, shiny skins. Persian/Tahiti limes are bright green in color. Key/Mexican limes are more yellow-green.

Avoid limes that are light in weight, shriveled, spongy, or significantly discolored.

Storage Handling:

Short-term storage recommendation (7 days or less)

  • 50-55° F/10-13° C
  • 85-95% relative humidity

Maintain adequate air ventilation during storage. Keep cartons off the floor to help prevent dampening of boxes from condensation of moisture in the room. Store citrus away from foods with strong odors and ethylene-producing fruits.

21 to 28 days.

Pitting and discoloration of skin are indications of chill damage.

Limes are sensitive to ethylene; exposure to the gas may cause skin deterioration and increase the fruit’s susceptibility to decay. Store away from ethylene-producing fruits and ripening rooms.

Low humidity may cause limes to lose moisture, resulting in shriveling and loss of juice.

Pebbly brown or black skin is an indication of bruising or decay caused by rough handling.

Usage Ideas:

  • Serve grilled corn on the cob with a mixture of crema, lime juice, roasted and minced Jalapeno chile peppers, and chopped cilantro on the side.
  • Marinate skirt steak in olive oil, lime juice, minced garlic, sliced red onions, cumin, salt, and pepper; grill and slice; serve with fresh lime wedges.
Seasonal Availability:

Major production areas include California, Florida, and Mexico.