Persian Lime
Citrus × latifolia
fruitPersian Lime (also called Tahiti or Bearss lime) is the seedless lime found on every grocery store shelf, a vigorous triploid hybrid between Key lime and lemon. The 1 to 3 inch oval fruits are juicy, acidic, and thornless on the plant, with a longer shelf life and milder flavor than Key lime. Hardy in zones 9 to 11; lives happily in pots elsewhere.
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Sun
full sun
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Water
Every 5 days
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Harvest
~24 months
to first harvest
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Difficulty
easy
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Lifecycle
perennial
Comes back every year
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Spacing
12-15 ft in ground; large pot for container culture
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Planting Depth
Same depth as nursery container; do not bury graft
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Soil pH
6.0-7.0
Growing Details
Soil Type
Rich, well-draining
Hardiness Zones
Zones 9 – 13
When to Fertilize
Every 4-6 weeks during active growth, March through September
Fertilizer
Citrus fertilizer with micronutrients (8-8-8) plus iron and zinc
🌱 Growing Guide
Plant in full sun on well-drained slightly acidic soil. Hardy in zones 9 to 11; in colder regions grow in a 15 to 20 in container that can move indoors below 30F. Set the tree at the same depth as the nursery container; never bury the graft. Self-pollinating, so a single tree bears year-round once mature. Prune lightly to shape; the thornless habit makes Persian Lime easier to manage than most citrus.
Planting Calendar
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Direct sow
Apr 15
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Projected first harvest
Sep 22 · Year 3
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Year 1
✅ Plant alongside
Good neighbors that attract beneficial insects or deter pests
- Marigolds — Suppress nematodes in the citrus root zone
- Lavender — Mediterranean partner that attracts pollinators
- Basil — Aromatic foliage may discourage citrus leafminer
- Comfrey — Mineral-mining mulch
🛡️ Pest & disease prevention
Proactive ways to stop trouble before it starts — tap a name with an arrow for its full guide
Limit pruning, apply horticultural oil to new flushes
Blast with water, encourage ladybugs, avoid heavy nitrogen
Apply dormant oil in late winter to smother overwintering scale
Mist foliage in dry weather and rinse dusty leaves
🌾 Harvest & storage
Persian Lime fruits ripen 90 to 120 days after flowering, with peak harvest in late summer and fall. Pick when the limes are full-sized and still deep green (yellowing means overripe and seedy juice). Twist gently or snip with pruners. Store at room temperature for a week or refrigerate for up to 4 weeks; juice freezes well in ice cube trays for later use.
🥗 Nutrition & benefits
About 30 calories per 100 g with 2.8 g fiber and 29 mg vitamin C (48 percent of DV). Persian Lime has slightly higher juice yield and lower acidity than Key lime, making it more user-friendly for cocktails, dressings, and savory marinades.
For educational and informational purposes only — HomeSown is not medical, health, or other professional advice. Always positively identify any plant before handling or eating it; some plants, and some parts of otherwise-edible plants, are toxic. Consult a qualified professional before consuming or otherwise using any plant, especially if you are pregnant, nursing, taking medication, or have a health condition.