Tahiti Lime: taste, uses, recipes and tips

Fresh, tangy, and intensely aromatic, Tahiti lime is one of the essential citrus fruits in both cooking and mixology. Often called citron vert (green lemon) in French, it is also known as Persian lime.

At Lemon Story, we cultivate Tahiti lime on our plantation on the French Riviera, alongside Yuzu, Kaffir Lime, Calamansi, Meyer Lemon, and Caviar Lime.

With its generous juice and vibrant fragrance, it is equally suitable for savory recipes, desserts, and cocktails.

What is Tahiti lime?

Tahiti lime (Citrus latifolia) belongs to the citrus family. It is recognized by its thin skin, green color, and particularly juicy flesh.

It generally contains few seeds, which makes it very easy to use in cooking.

On our plantation, harvesting begins at the end of summer. The fruits then have a beautiful bright green skin. As the season progresses and temperatures drop, their color can gradually evolve towards yellow.

And contrary to what one might think, a lime that has turned yellow is not necessarily overripe: its color naturally changes with its maturity and temperatures.

What does Tahiti lime taste like?

Tahiti lime has a frank and refreshing acidity, accompanied by citrusy, fruity, and slightly vegetal notes.

Its appeal also comes from the difference between its juice and its zest:

• the juice provides acidity, freshness, and liveliness;

• the zest, rich in essential oils, brings a more intense and vegetal fragrance.

Our advice: when the recipe allows, use both. The juice provides balance, while the zest enhances the full aromatic expression of the fruit.

How to use Tahiti lime in cooking?

Tahiti lime is particularly versatile.

In savory recipes

A few drops of juice are often enough to awaken a dish. It works particularly well with:

• raw fish, ceviches, and tartares;

• shellfish;

• avocado;

• grilled or roasted vegetables;

• coconut milk;

• ginger;

• cilantro;

• chili pepper.

It can also flavor a marinade, vinaigrette, or sauce.

Its acidity is particularly interesting for balancing rich or fatty preparations. This also explains its use in many tropical dishes, such as raw fish with coconut milk.

In desserts

Tahiti lime can replace yellow lemon in many recipes, providing a livelier and more exotic expression.

It is particularly suitable for:

• tarts;

• cheesecakes;

• cakes;

• curds and creams;

• sorbets and granitas;

• ice creams.

It pairs very well with vanilla, white chocolate, coconut, strawberry, mango, and passion fruit.

To discover it in pastry, try our Tahiti lime tart, made from the fruit's juice and zest.

Tahiti lime, essential in cocktails

It's impossible to talk about lime without talking about cocktails.

Thanks to its abundant juice and its balance of acidity and freshness, it is a component in many great classics: Mojito, Margarita, Daiquiri, and Caipirinha.

At Lemon Story, we also use this citrus fruit in our Tahiti Lime liqueur, made from fruits from our plantation.

Our signature cocktail for simple enjoyment is the Lemon Story Lime Fizz:

1 part Tahiti lime juice
2 parts Tahiti Lime liqueur
3 parts sparkling water
Lots of ice

A fresh and very easy-to-make cocktail for an aperitif.

Discover the Lemon Story Lime Fizz recipe.

Loomi: when lime becomes a spice

Did you know that a lime can also be dried and used as a true aromatic?
In Middle Eastern cuisine, loomi (or black lime) is traditionally used to flavor dishes.

Drying profoundly transforms the aromatic profile of the fruit. The acidity gives way to more complex, rounder, and slightly smoky notes. Completely dry, the fruit can be used as a spice.

How to use loomi?

You can:

• grate it directly onto a dish, vegetables, fish;
• use it whole infused in a dish;
• grind it into powder

Loomi powder can be used to:

• complement a spice blend;
• flavor a vinaigrette or sauce;
• infuse a broth;
• simmer in a stew.

Tip: to use a whole loomi in a broth or stew, pierce it with a knife to allow the liquid to penetrate the fruit and better diffuse its aromas.

Tahiti lime or green lemon: what's the difference?

In France, the term citron vert (green lemon) is generally used to refer to limes, but it does not designate a single variety.

Tahiti lime is one of them. It is characterized by a fruit generous in juice, relatively thin skin, and few seeds.

It is different from kaffir lime, for example, whose extremely fragrant zest is primarily sought after and whose fruit contains much less juice.

→ Also discover our guide dedicated to Kaffir Lime.

A lime grown on our French Riviera plantation

At Lemon Story, we grow our Tahiti limes directly on our estate on the French Riviera.

Harvest begins at the end of summer, and the fruits are picked as they ripen to fully enjoy their freshness and aromatic expression.

During the season, you can find our fresh citrus fruits in our shop as well as some creations inspired by our harvest, notably our Tahiti Lime liqueur.

And to continue your discovery of rare citrus fruits, also explore the Yuzu, Kaffir Lime, Caviar Lime, Calamansi, or Meyer Lemon grown on our estate.

Frequently asked questions about Tahiti lime

Can you eat the zest of Tahiti lime?

Yes. The zest is even one of the most aromatic parts of the fruit. It can be used in sauces, marinades, pastries, creams, ice creams, and cocktails. If you use the zest, it is of course preferable to choose fruits suitable for this purpose and properly washed.

How to store a Tahiti lime?

Store it in a cool place, away from heat and direct sunlight. For longer storage, you can also place it in the refrigerator.

What to pair Tahiti lime with?

For savory dishes, try it with fish, shellfish, avocado, coconut milk, ginger, chili, and cilantro. For sweet dishes, it pairs particularly well with vanilla, coconut, mango, passion fruit, and red berries.