juice

cl. lime juice

ProducePeak lime availability occurs from May through October in most North American and European markets, though limes are harvested year-round in tropical regions. Supply remains relatively consistent throughout the year due to global cultivation in Mexico, Brazil, and India, making fresh lime juice available year-round in most markets.

Lime juice is rich in vitamin C (ascorbic acid) and contains flavonoid antioxidants, providing approximately 32 mg of vitamin C per 100 ml of juice. It is low in calories and provides negligible amounts of other macronutrients when used in typical culinary quantities.

About

Lime juice is the liquid extracted from the fruit of *Citrus aurantifolia* or related lime species, characterized by its tart, acidic profile and bright yellow-green hue. The juice contains approximately 4-6% citric acid by volume, which gives it its distinctive sharp, slightly bitter flavor with subtle floral notes. Fresh lime juice is distinguished from bottled varieties by its higher volatile oil content and more pronounced aroma. The juice's acidity level varies by lime variety and ripeness, with Persian limes (the most common commercial variety) yielding juice with a more balanced acid-to-sugar ratio than smaller key limes, which are more intensely acidic.

Culinary Uses

Lime juice functions as both a flavor enhancer and preservative across global cuisines. In Southeast Asian cooking, it is fundamental to dishes like Thai soups and Vietnamese dipping sauces (nước chấm), while in Latin American cuisine it appears in ceviches, cocktails (margaritas, daiquiris), and fresh salsas. The juice is employed to brighten heavy dishes, add acidity to balance richness, and help cure raw fish and seafood through denaturation of proteins. Its high acid content makes it valuable for finishing dishes just before serving, as the volatile compounds dissipate with cooking.

Forms & Preparations

  • Freshly squeezed juice — Extracted directly from whole limes using a citrus reamer or juicer; has the highest aromatic volatility and most vibrant acidity.
  • Bottled juice (pasteurized) — Commercially prepared and heat-treated for shelf stability; contains citric acid preservatives and has diminished aromatic complexity compared to fresh juice.
  • Frozen juice concentrate — Concentrated liquid sold in frozen form, requiring dilution with water; offers convenience and extended shelf life but reduced fresh flavor complexity.
  • Powdered lime (dried and ground) — Dehydrated lime juice solids used in dry rubs, spice blends, and marinades; reconstituted with water for liquid form, though flavor intensity increases relative to liquid juice.
  • Lime paste or cordial — Sweetened or unsweetened concentrated preparation, sometimes combined with lime zest; diluted with water or used in cocktails and beverages.
  • Dried lime (whole fruit) — Whole dehydrated limes used by cracking or grinding to release juice; common in Persian and Middle Eastern cooking for subtle, concentrated lime flavor in soups and stews.