79-7500 Mamalahoa HwyKealakekuaHawai'i 808-324-6600Website
Kamaaina Land Plant Nursery
Poamoho Agricultural SubdivisionWaialuaOahu(808) 589-6242
WaianaeOahu(808) 696-2040
La‘iku Organic Farm
P. O. Box 918KurtistownHawai'i(808) 966-7361
MA‘O Organic Farms
86-210 Puhawai Rd.Wai‘anaeOahu(808) 696-5569Website
Mohala Farms
Kaukaonahua & Farrington HighwayWailuaOahu(808) 478-8469Website
Ono Organic Farms
HanaMaui(808) 248-7779Website
Pit Farms
Vilath Farm


Ala Moana Farmers' Market
1450 Ala Moana BoulevardHonoluluOahu(808) 388-9696Website
Honolulu Farmers' Market
Neil Blaisdell Center777 Ward AvenueHonoluluOahu(808) 848-2074Website
Volcano Farmers' Market
19-4030 Wright RoadVolcanoHawai'iWebsite
Hale'iwa Farmers' Market
Waimea Valley59-864 Kamehameha HighwayHale'iwa Oahu(808) 388-9696Website
KCC Saturday Farmers Market
4303 Diamond Head RdHonoluluOahu(808) 848-2074Website
Waianae Farmers Market
Waianae High School85-251 Farrington HighwayWaianaeOahu(808) 697-3599Website
Kailua Farmers' Market
609 Kailua Road(Parking lot near Long's and Pier 1)KailuaOahu(808) 848-2074Website
KCC @ Night Farmers' Market
Kapiolani Community College4303 Diamond Head RoadHonoluluOahu(808) 848-2074Website
Mililani Farmers' Market
Mililani High School95-1200 Meheula ParkwayMililaniOahu(808) 848-2074Website


A round citrus fruit with a leathery skin yellow to green in color, segmented like a lemon or orange, aromatic and acidic in flavor.  They grow on thorny bushes.  Varieties grown in Hawaii are Mexican, Key, Kaffir and Tahitian (also known as Bearss Lime).

Kaffir lime is mostly grown for its strong an fragrant leaves which are used in cooking Vietnamese, Thai and Lao cuisine.  The rind of the Kaffir lime is also used along with the leaves for its unique flavor.

Like all citrus, it provides a high amount of vitamin C, though not as much as lemons.

Eating and Cooking Tips

– Always wash and dry your limes well before cutting and using.

– Limes are used for their acidic juice and fragrant zest.

– Fresh cut limes are also used in a lot of drinks – added to cold or sparkling water as a flavorful refresher, hot water for a healthful and refreshing tea, and cocktails (it is the center of the Mojito, the dash of color and spice in a Gin and Tonic).

– Lime is also used for its pickling properties — as is it used in ceviche to partially “cook” the raw seafood.

– It is also the main ingredient in Indian style pickles and chutneys – where the flavors of the rind really come out.

Selecting and Storing Tips

Choose limes that are brightly colored and smooth skinned. Avoid limes with shriveled skin. Brown patches do not affect flavor.

Refrigerate whole unwashed limes in a airtight bag up to 10 days. Cut limes can be stored in air tight container for up to 4 days.


Historical Morsel

Humans are one of the few animals that are unable to produce vitamin C on our own.  We need regular intake of vitamin C (found in most fresh fruits and vegetables) in order for our bodies to synthesize collagen.  Without the ability to create collagen our bodies are unable to heal wounds, we can lose teeth, it is the onset of a decline in health.  This condition of vitamin C deficiency is called scurvy and it was common on long sea voyages during times were there was no way to preserve fresh fruits and vegetables to last a journey.   In order to prevent scurvy, the British Navy found that issuing rations of citrus was needed.  However, on the voyages to most of the globe, it was found that limes were more available than lemons.  Therefore, the British ships were known for their lime rations (especially in grog – diluted rum, lime juice and sugar mixed into stored water that became stagnant and nearly unpalatable by journeys end) and so then British sailors – limeys.

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