According to Webber (1943), this variety originated around 1895 on the property of J. T. Bearss, a nurseryman in Porterville, California. Although the precise circumstances are unknown, it is presumed to have arisen as a chance seedling from fruit of Tahitian origin. The variety was first described and illustrated by Lelong (1902) and was introduced and promoted commercially by the Fancher Creek Nursery Company of Fresno in 1905. The Tahiti lime was reportedly present in Florida as early as 1883 (Ziegler and Wolfe, 1961), though it is unclear when the Bearss selection was introduced there. For many years, Bearss and Tahiti limes were regarded as distinct but closely similar cultivars, while the Florida lime industry became established around a variety known as Persian lime. Comparative trials in California—though complicated by disease factors—strongly support the conclusion that Bearss, Tahiti, and Persian limes are genetically identical clones. If this is correct, the origin of this lime likely predates Webber’s reported date. Reece and Childs (1962) obtained 250 seeds from fruit processed at a Florida canning plant. Of the 140 seedlings planted, 77 survived to fruiting. Only two proved indistinguishable from the parent clone, indicating a high degree of monoembryony. The remaining seedlings exhibited wide variation in species characters, with approximately 60 percent resembling citron, lemon, or seedy acid lime types. From these results, the authors concluded that this lime is of hybrid origin, with one parent clearly being the common acid (Mexican) lime and the other most likely citron. Trees of the Bearss (Persian/Tahiti) lime are nearly thornless, vigorous, and medium-large with a spreading growth habit. The flowers are white, devoid of viable pollen, and possess very few functional ovules, resulting in fruits that are normally seedless. Cytological studies have shown the variety to be triploid (Bacchi, 1940), and the comparatively rare seeds that do occur are highly monoembryonic. The fruits are larger than those of Mexican lime, typically 2–2½ inches in diameter, and are medium-small to small-lemon sized, varying from oval to obovate or short-elliptical. The base is usually rounded, sometimes faintly necked, with a slightly elevated areolar nipple at the apex. The rind is thin, smooth, tightly adherent, and pale lemon-yellow at full maturity. Flesh is pale greenish-yellow, tender, juicy, strongly acidic, and possesses a true lime flavor. Segment count averages about ten, with a small, usually solid axis. Persian lime trees are more cold-hardy than Mexican lime and are well suited to regions where lemons can be grown successfully. However, all known clones carry the wood pocket disorder, which may cause serious tree deterioration. Fruit matures mainly from late autumn to early winter (earlier in hot climates such as southern Florida) and tends to drop once fully ripe. If left on the tree beyond maturity, some fruit may develop a characteristic breakdown at the stylar end.