juice

freshly-squeezed lime juice

ProduceYear-round in most markets, with peak availability in late spring through early fall in northern hemisphere. Key limes have limited availability, typically summer through early fall.

Rich in vitamin C (ascorbic acid) and citric acid, providing antioxidant benefits and supporting immune function. Contains trace minerals including potassium and manganese.

About

Freshly-squeezed lime juice is the liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus aurantifolia var. (key lime), characterized by high acidity and bright citrus flavor. The juice comprises approximately 5-6% citric acid, water, and volatile aromatic compounds that give limes their distinctive tangy, herbaceous quality. Persian limes are larger, smooth-skinned, and more commonly available year-round, while key limes are smaller with thinner skins and more intense flavor. The juice is best extracted immediately before use to preserve volatile compounds and maximize vitamin C content.

Culinary Uses

Freshly-squeezed lime juice is essential across Latin American, Southeast Asian, Indian, and Caribbean cuisines as both a foundational flavor element and finishing acid. It features prominently in ceviche, Vietnamese pho, Thai curries, Mexican marinades, margaritas, and countless salsas and chutneys. The acidity serves multiple functions: it brightens dishes, denatures raw fish in ceviche preparation, balances rich or spicy flavors, and aids in digestion. Fresh lime juice is preferred over bottled versions in professional kitchens for its superior aromatic complexity and ability to enhance without imparting metallic or preservative notes.

Forms & Preparations

  • Fresh-squeezed juice — Liquid extracted directly from limes, used immediately or within hours for maximum flavor and vitamin content.
  • Bottled juice — Pasteurized and preserved juice in bottles; shelf-stable but lacking volatile aromatics of fresh juice; contains citric acid preservative.
  • Frozen juice — Fresh juice frozen in blocks or containers; retains more quality than bottled but less aromatic than freshly-squeezed.
  • Lime powder — Dehydrated juice powder; used in dry rubs, spice blends, and as a shelf-stable souring agent in Middle Eastern cuisine.
  • Lime wedges — Cut sections of whole limes served as a fresh citrus garnish and accompaniment for squeezing over dishes at table.