What is the difference between limes and lemons? Learn it all in one article

Although limes and lemons are both citrus fruits, there are big differences between the two. Their color, taste, uses and many other aspects are all different, and lemons are best sliced and steeped in water to drink.

Limes and lemons differ in color

The lime is not an unripe lemon, but an independent variety in the citrus family. From when the fruit sets until it ripens, its skin stays green and relatively smooth. The flesh of imported small limes is also jade-green when ripe, while the flesh of domestic limes turns the color of grapefruit, with a hint of yellow amid the green.

The lemon starts out green when the fruit first sets, with relatively fine texture on its skin. Once ripe, the outer skin turns golden yellow, and the flesh is pale golden yellow as well.

Limes and lemons differ in taste

The lime's fragrance is relatively faint, and the flesh of domestic limes is not very sour when ripe, with a slightly bitter aftertaste. The flesh of imported small limes is extremely sour when ripe.

The lemon's fragrance is relatively rich, and its ripe flesh is also very sour.

Limes and lemons differ in use

Limes contain a little more juice than lemons and have a slightly thinner skin, making them best for squeezing into juice or turning into strongly sour fruit drinks. In Thai or Southeast Asian cuisine, limes are also often used as a seasoning: cooked with fish they remove the fishy smell, and cooked with meat they make the meat tender and flavorful.

In cooking, lemons are mostly used in Western cuisine, usually squeezed into lemon juice or sliced and steeped in water to drink. Paired with seafood, they remove fishiness, bring out freshness and add fragrance.

The nutritional content of limes and lemons

Although limes and lemons have many differences, their nutritional content is basically the same, except that limes contain slightly more citric acid and vitamin C than lemons.