Limes, Lemons and Oranges: How Bars Can Plan Around a Firm Citrus Market
The short answer: limes are firm this week, so bars should order on a set schedule, track yield per case and keep a backup garnish ready.
What the market is doing
The Fresh Alliance report for October 29 lists larger limes (175 count and bigger) as escalated, and warns that quality may be a concern: external blemishes, oleocellosis and limited shelf life can show up. If your drink menu leans on lime juice or wedges, plan for that.
Three habits that protect your citrus budget
Order on a standing schedule. A set weekly order helps your rep plan around tight items.
Know your yield. Track how many cocktails you pour per case of limes, lemons and oranges so you order the right amount.
Keep a backup. Decide in advance which garnish or juice you can swap if one item runs short.
Lemons and oranges
Lemons and oranges move with the season and the market, so ask your rep each week which counts are available and what they cost before you set a menu spec.
Put your whole bar program on one order
Citrus is only part of the bar. Herbs like mint, fresh fruit for garnish and juice, and paper goods like napkins and cups can come on the same delivery as the rest of your kitchen order.
Frequently asked questions
How often should a bar order citrus?
Most programs do best on a standing weekly order, adjusted for events and holidays. Ask your rep about more frequent deliveries if you run through citrus quickly.
What if limes are short?
Decide your backup before it happens, such as lemon or a different garnish, and tell your rep so they can offer alternatives.
Source: Fresh Alliance Market Report, October 29, 2026. Market conditions change weekly; ask your rep for current availability.
Ready to order?
Call the sales desk at 228-435-0005, or start your account online. A rep for your area will set you up with a Customer ID.
Gulf Coast Produce Distributors, Inc. is locally owned in Biloxi, Mississippi, and has served kitchens across Louisiana, Mississippi and Alabama since 1995. Beyond fresh produce, we supply dairy, eggs, bread, herbs, seasonings, specialty items and paper goods, with prep work like chopped and packaged product.
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