dozen limes
Limes are rich in vitamin C and antioxidants, supporting immune function and cellular protection. A single lime provides approximately 32% of daily vitamin C requirements with minimal calories (about 20 per fruit).
About
Lime is the small, round citrus fruit (Citrus aurantifolia, Citrus latifolia, and related species) native to Southeast Asia, now cultivated extensively in tropical and subtropical regions worldwide. The fruit typically measures 1-2 inches in diameter with thin, smooth, green or yellow-green skin depending on variety and ripeness. Limes are characterized by their high acidity (pH 2-3), tart flavor with subtle floral and herbaceous notes, and abundant juice content. Key varieties include the Persian lime (larger, seedless) and Mexican/Key lime (smaller, seeded, more aromatic). The fruit's interior flesh is pale green to yellow, segmented, and contains significant citric acid that intensifies the tart profile.
Culinary Uses
Lime serves as a primary souring agent across global cuisines, particularly in Latin American, Southeast Asian, and Indian cooking. It is essential in cocktails (margaritas, daiquiris, mojitos), marinades for ceviche, and curries where its acidity balances rich dishes. Fresh lime juice and zest brighten salsas, guacamole, dressings, and beverages. The fruit is used in both sweet and savory applications—from lime tarts and curd to Thai curry paste and Vietnamese fish sauce accompaniments. Lime's astringency makes it valuable for curing and preserving fish and meat, while its zest contributes aromatic notes to baking and infusions.