Lemon and Lime: That’s the Difference

The difference between lemon and lime is simply explained

Whether lemon or lime, both citrus fruits provide a fresh acidity in drinks and dishes. However, they also differ:

  • Lemons are green when unripe. They only turn yellow with the ripening process. It’s a little different with the lime. When ripe, it has rich green skin. If it turns yellow, it is already overripe.
  • A lemon is significantly larger than a lime – usually at least twice the size. Nevertheless, you can often squeeze almost twice as much juice from lime as from a lemon.
  • While the lemon usually tastes mainly sour, the lime brings a certain spice with it. For this reason, it is often used in cocktails.


Lemon and lime – different nutritional values

As in all fruits and vegetables, lemons and limes contain several vitamins and other important nutrients.

  • Lemon has a slightly higher vitamin C content than lime. Their potassium content is even twice as high as that of their green counterparts.
  • Lemons also contain significantly more magnesium. When it comes to calcium, vitamin E, and folic acid, lime has the edge.


Keep limes and lemons for different lengths of time

In addition to different ingredients, limes and lemons also differ in their shelf life. We explain what you need to know in the following key points.

  • The lemon originally comes from China. However, it is now grown in many places around the world – our lemons mostly come from
  • Spain or Italy. The lime originally comes from Malaysia and needs a much more tropical climate to grow.
  • This also affects the storage of the fruit. A lime only lasts about a week at room temperature, in the refrigerator it will last two, in the best case even four weeks. A lemon can be kept for several weeks at room temperature, and even much longer if refrigerated.
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Written by Paul Keller

With over 16 years of professional experience in the Hospitality Industry and a deep understanding of Nutrition, I am able to create and design recipes to suit all clients needs. Having worked with food developers and supply chain/technical professionals, I can analyze food and drink offerings by highlight where opportunities exist for improvement and have the potential to bring nutrition to supermarket shelves and restaurant menus.

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