Rangpur Lime

Fruit

Despite its name, the Rangpur Lime isn’t a true lime — it’s actually a hybrid between a mandarin orange and a citron. Known for its orange skin and tart, floral juice, the Rangpur Lime combines the aroma of citrus blossoms with the sharp tang of lime, making it a prized fruit for both culinary and ornamental uses.

Quick Facts:

Type: Citrus hybrid (mandarin × citron)

Color: Deep yellow to orange when ripe

Flavor: Intensely tart and aromatic, with a hint of sweetness

Shape: Round to slightly flattened

Common Misconception: Called a “lime,” but genetically closer to an orange

Culinary Uses:

Juicing: Excellent lime substitute for cocktails, marinades, and dressings

Cooking: Used in South Asian, Caribbean, and Latin cuisines for sauces and chutneys

Preserves: Ideal for marmalades and spiced pickles due to high acidity

Desserts: Adds brightness to custards, tarts, and sorbets

Beverages: Popular in craft cocktails, teas, and flavored water

Health Benefits:

Rich in vitamin C, boosting immune and skin health

Contains citric acid for natural detoxification

Aromatherapeutic oils in the peel can aid relaxation and stress relief

Promotes digestion and supports hydration

Farming & Harvest Notes:

Grows best in warm, subtropical climates with full sun

Trees are cold-sensitive, often grown in protected or container environments

Fruit season: Late fall through early winter (California)

Recognized for its hardy growth and ornamental beauty with fragrant white blossoms