juice

– 2 tsp lime juice

ProduceLimes are available year-round in most markets, though peak season varies by region; in the Northern Hemisphere, production peaks from May to September, while Southern Hemisphere supplies peak from November to March. In tropical regions where limes are grown year-round, supply remains consistent throughout the year.

Lime juice is rich in vitamin C and antioxidants, with one tablespoon providing approximately 1-2 mg of vitamin C. It is very low in calories and contains minimal sugars compared to other citrus juices, making it valuable for adding acidity without significant nutritional burden.

About

Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, or Citrus limettioides), small citrus fruits native to Southeast Asia and now cultivated worldwide in tropical and subtropical regions. Limes are characterized by their green to yellow-green skin, small round to oval shape (typically 1-2 inches in diameter), and distinctly tart, acidic flavor with subtle floral notes. The juice contains approximately 4-6% citric acid by volume, giving it a pH typically between 1.8 and 2.0. Key lime (Mexican lime) varieties produce more intensely flavored juice, while Persian limes (larger, less seedy) are more commonly found in commercial markets. The juice can be expressed fresh or preserved through various methods including bottling, concentration, or freeze-drying.

Culinary Uses

Lime juice functions as both an acidic flavor enhancer and a chemical agent in global cuisines. In Southeast Asian cooking, it is essential to Thai, Vietnamese, and Filipino dishes, brightening curries, soups, and seafood preparations. Latin American cuisines employ it prominently in ceviches, marinades, and cocktails. Beyond flavor, lime juice serves functional roles: it denatures proteins in ceviche preparation, reduces oxidation in guacamole, and tenderizes meat through its acidic action. The juice pairs particularly well with seafood, tropical fruits, chilies, garlic, and herbs like cilantro. It can be used as a finishing acid to balance rich dishes or incorporated into dressings, sauces, and beverages.

Forms & Preparations

  • Fresh juice — Extracted from whole limes by pressing or reaming; most flavorful and aromatic form, used immediately or within hours of extraction.
  • Bottled/preserved juice — Pasteurized and stabilized for shelf stability; more convenient but with reduced aromatic complexity compared to fresh juice.
  • Concentrated lime juice — Reduced to a paste or syrup through heating or evaporation; used for flavor intensity and longer shelf life; requires dilution before use.
  • Lime cordial/squash — Sweetened concentrate traditionally used in cocktails and beverages; contains added sugar and sometimes additional acid or preservatives.
  • Dried/powdered lime — Lime juice dehydrated into powder form, also known as lime powder or calcium carbonate-treated dry form used as a spice in some cuisines.