about 8 limes
Limes are rich in vitamin C and antioxidants, particularly flavonoids, supporting immune function and providing anti-inflammatory benefits. They are low in calories and contain small amounts of minerals including potassium and manganese.
About
The lime is a small, round citrus fruit (Citrus aurantifolia, Citrus latifolia, or related species) native to Southeast Asia, with bright green to yellowish-green skin and tart, acidic juice. The fruit typically measures 1-2 inches in diameter and contains numerous seeds in some varieties and few to none in others. Limes are characterized by their distinctly sour flavor—more acidic than lemons—and aromatic oils in the zest. Persian limes and Key limes are the most widely cultivated varieties; Persian limes are larger and seedless, while Key limes are smaller and more intensely flavored.
Culinary Uses
Lime juice is a fundamental souring agent across world cuisines, used to brighten dishes, curdle dairy in ceviche, and balance rich or spicy flavors. It appears in Mexican salsas and ceviches, Thai curries and som tam, Indian chutneys and marinades, and Caribbean beverages. The zest adds aromatic complexity to desserts, cocktails, and savory preparations. Lime wedges are served alongside pho, tacos, and curries to allow diners to adjust acidity to taste. The leaves (in some species) also provide a distinctive citrusy flavor in Southeast Asian cooking.