Lemon, Lime & Citron Varieties in Mexico
Mexico is one of the world’s largest citrus producers and a global powerhouse for limes. Citrus fruits are integral to Mexican culture and cuisine—used in everything from tacos and seafood to beverages and traditional remedies. While yellow lemons (limón amarillo) are present, the term limón in Mexico almost always refers to green limes, which dominate both domestic use and export production. This overview explores Mexico’s major lemon, lime, and citron varieties, their regions of cultivation, and their cultural and commercial roles.
1. Lemon Varieties
In Mexico, yellow lemons are far less common than limes. Known locally as limón amarillo, they are grown in small quantities and mainly sold in urban markets or used for specific culinary applications.
Yellow Lemon (Citrus × limon)
Region: Found across Mexico in small-scale cultivation, especially in temperate and subtropical areas.
Description: The familiar bright-yellow lemon with tart juice and aromatic rind. Recognised locally as limón amarillo to distinguish it from the dominant green limes.
Use & Notes: Used for desserts, drinks, and specialty dishes, but remains a minor fruit compared with limes in Mexican cuisine.
General Context:
Because the green lime (limón verde) is culturally dominant, yellow lemons are less available and often imported or produced for niche markets. They are mainly used in modern gastronomy or as substitutes for limes in international recipes.
2. Lime Varieties
Key Lime / Mexican Lime (Citrus aurantifolia)
Region: Southwest and Pacific states including Jalisco, Colima, Michoacán, Guerrero, and Oaxaca.
Profile: Small, round fruit with a thin rind, very aromatic, and highly acidic juice. Represents about half of Mexico’s total lime production.
Use: The quintessential Mexican lime—used daily in tacos, soups, ceviche, sauces, and beverages.
Persian / Tahiti Lime (Citrus latifolia)
Region: Widely cultivated in Veracruz, Colima, Hidalgo, and parts of Chiapas, Tabasco, and Yucatán.
Profile: Larger, seedless, and less acidic than Key lime; thick rind allows for longer shelf life and export suitability.
Use: Primarily grown for export, but also used domestically for cocktails, cooking, and fresh juice.
Terminology Note:
In Mexico, the word limón refers to both green Key limes and Persian limes. The yellow lemon is always called limón amarillo.
3. Citron Varieties (Cedro)
Citron / Cedro (Citrus medica)
Region: Limited heritage and garden cultivation in temperate regions.
Profile: Large, thick-rinded fruit with little pulp and a highly fragrant peel.
Use & Notes: Used for candied peel, preserves, and as a natural aromatic. In older agricultural records, it sometimes appears under names like limón real or cedrón. Although not a major commercial crop, it remains a botanical curiosity linked to Mexico’s early citrus introductions.
Summary Table
| Category | Varieties |
|---|---|
| Lemons | Yellow Lemon (limón amarillo) |
| Limes | Key Lime (Citrus aurantifolia), Persian/Tahiti Lime (Citrus latifolia) |
| Citrons | Citron (Citrus medica) – heritage or specialty cultivation |
Cultivation, Cultural & Commercial Context
Lime Dominance: Mexico is among the world’s top producers and exporters of limes, supplying both Key and Persian varieties to North America, Europe, and Asia. Key limes dominate local use, while Persian limes lead in export trade due to size, durability, and seedlessness.
Culinary Role: Limes are indispensable in Mexican cuisine—squeezed over tacos, soups, seafood, and fresh fruit, or blended into drinks such as agua de limón and margaritas. The acidity and aroma of limón define the flavour profile of countless traditional dishes.
Lemon Presence: Yellow lemons are mainly grown for domestic consumption in small volumes and appear in supermarkets, hotels, and restaurants catering to international tastes.
Citron Legacy: Although not commercially significant, citrons represent an early phase of citrus cultivation in Mexico, used historically for their aromatic peel in sweets and religious offerings.
References
– Wikipedia. Lime Production in Mexico – Production statistics and regional distribution.
– The Eye Mexico. Lemons and Limes – Linguistic and cultural distinctions.
– The Other Side of the Tortilla. Guide to Mexican Limes – Culinary and regional context.
– Eating Meals. What is a Yellow Lemon Called in Mexico? – Local terminology and usage.
– CYSODA Agricultural Reports. Mexican Lime Industry Overview – Export and commercial data.
