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Contrary to popular belief, the majority of Key limes are cultivated in Mexico and Peru, not the Florida Keys. Diane Macdonald/Getty ImagesAmong the various lime varieties used in cooking, Key limes stand out as the most renowned. Linked to the Florida Keys, a southern island chain, these limes have a rich history dating back to the 1500s when Spanish settlers introduced the trees from Malaysia. By the early 20th century, the area now called Miami was cultivating Key limes in nearby orchards.
Often referred to as West Indian or Mexican limes, these fruits are smaller, rounder, and about the size of a golf ball, turning yellow when fully ripe. They contain tiny seeds and are packed with vitamin C and antioxidants, much like other lime varieties. With a higher pH level, Key limes are less acidic and mildly sweeter compared to standard Persian limes, as noted by Cook's Illustrated.
According to sources such as the Los Angeles Times, Key limes are actually more tart and acidic compared to Persian limes, making them the top choice for crafting cocktails. Regardless, extracting the same amount of juice requires double the quantity of Key limes compared to Persian limes. In the Florida Keys, this cherished juice is used in a variety of dishes, from hollandaise sauce for eggs Benedict to margaritas and the famous Key lime pie.
The Key lime (left) is notably smaller than the Persian lime (right), which is the most widely available lime variety in the U.S. Grace Clementine/Getty ImagesContrary to their name, Key limes are no longer cultivated in the Florida Keys or even within the United States. A devastating hurricane in 1926 destroyed numerous citrus groves in Florida, including those growing Key limes. Farmers subsequently shifted to Persian limes, which were more disease-resistant and easier to harvest and transport.
Today, Key limes are primarily imported from Mexico and Peru, where they remain a staple in dishes like ceviche. While their peak growing season runs from June to September, they are generally available throughout the year.
When purchasing Key limes in an American supermarket, be prepared to pay a premium compared to Persian limes. Once you bring them home, there’s no need to refrigerate them—simply keep them at room temperature. In most recipes, Persian limes can be used as a substitute for Key limes with minimal flavor variation. However, Cook's Illustrated advises against using bottled Key lime juice, as it lacks the authentic taste of fresh Key limes.
The iconic Key lime pie is the signature dessert of the Florida Keys, crafted from Key lime juice, egg yolks, and sweetened condensed milk in a graham cracker crust, often topped with whipped cream or meringue. This pie originated out of necessity, as fresh milk and ice were scarce in the Keys until the Overseas Highway was completed in 1930. Legend has it that the original recipe was devised by fishermen who couldn’t bake a conventional pie while at sea. Try recreating this classic at home with this easy recipe.
