juice

– ½ cup lime juice to taste 60 –

ProduceLimes are available year-round in most markets, with peak seasons varying by region: Latin American limes peak in spring and early summer, while Persian limes from California and imported sources maintain consistent availability throughout the year.

Lime juice is rich in vitamin C (ascorbic acid) and antioxidants, with approximately 32 mg of vitamin C per 100 ml, supporting immune function and collagen synthesis. It is low in calories and contains minimal amounts of other nutrients in typical serving sizes.

About

Lime juice is the freshly extracted or processed liquid from citrus fruits of the genus Citrus, primarily Citrus aurantifolia (Persian lime) and Citrus latifolia (Key lime). The juice comprises approximately 5–8% citric acid by weight, giving it a tart, intensely acidic character with a distinctive bright, slightly herbaceous flavor. Persian limes, the most commercially available variety, are small, thin-skinned, and seedless, while Key limes are smaller, rounder, and more aromatic. Lime juice is used fresh, bottled, or concentrated, with fresh juice offering superior flavor complexity and aromatic compounds compared to shelf-stable alternatives.

Culinary Uses

Lime juice is fundamental across Latin American, Southeast Asian, and Middle Eastern cuisines, functioning as both a flavor enhancer and acid component. It is essential in cocktails (margaritas, daiquiris, mojitos), marinades, ceviches, and curries, where its acidity denatures proteins or brightens rich dishes. In cooking, lime juice is often added at the end of preparation to preserve its volatile aromatics. It pairs exceptionally well with seafood, tropical fruits, chiles, cilantro, and coconut, and serves as a substitute for lemon in most applications, though with a more pronounced floral and herbaceous character.

Forms & Preparations

  • Fresh-squeezed juice — Liquid extracted directly from freshly cut limes, used immediately for maximum flavor and aroma; preferred for cocktails, dressings, and garnishes.
  • Bottled juice (pasteurized) — Commercially processed fresh lime juice, pasteurized and preserved with minimal additives; maintains reasonable freshness for 6–8 weeks refrigerated with some loss of volatile aromatics.
  • Concentrated lime juice — Reduced liquid form, requiring dilution with water before use; shelf-stable with longer storage life but reduced complexity compared to fresh juice.
  • Dried lime (black lime, loomi) — Whole limes dried over several days until dark and hard, imparting a subtle, smoky, fermented flavor when ground or steeped; used in Middle Eastern and Persian cuisine.
  • Lime powder — Dehydrated lime juice crystallized into a fine powder; used as a seasoning in spice blends and dry rubs with minimal liquid content.
  • Frozen lime juice — Fresh juice frozen in ice cube trays or commercial containers, preserving flavor for extended periods and allowing portioned use.