juice

juice from 1 lime

ProduceLimes are primarily in season June through November in the Northern Hemisphere, though Persian limes are increasingly available year-round in many regions due to global cultivation.

Lime juice is rich in vitamin C, providing approximately 32% of the daily recommended value per 100ml. It also contains flavonoids and small amounts of minerals including potassium and copper, with minimal calories.

About

Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia or Citrus latifolia), small citrus fruits native to Southeast Asia. The juice is expressed from the fruit's flesh and contains citric acid as its primary acidic component, typically ranging from 2-8% acidity. Limes are spherical or oval fruits with thin, green skin that ranges from bright green to yellowish-green depending on ripeness and variety. The juice is characteristically tart and sharply acidic with subtle floral and herbaceous notes underlying the citrus profile. Persian limes (Citrus latifolia) produce sweeter juice with lower acidity, while key limes (Citrus aurantifolia) yield more intensely acidic juice.

Culinary Uses

Lime juice functions as both a flavor enhancer and a crucial acidic agent across global cuisines. In Mexican and Latin American cooking, it is essential for ceviches, salsas, and marinades. Southeast Asian cuisines employ it extensively in curries, soups, and dipping sauces. Caribbean and tropical drinks rely heavily on fresh lime juice for cocktails like mojitos and daiquiris. The juice is also used as a finishing acid in seafood dishes, to brighten vegetable preparations, in dressings and vinaigrettes, and as a marinade component for meat and fish. Beyond its flavor contribution, lime juice's citric acid denatures proteins, making it crucial for raw seafood preparation in ceviche.

Forms & Preparations

  • Fresh-squeezed juice — Juice extracted directly from a whole lime immediately before use, retaining maximum flavor volatility and acidic strength.
  • Bottled juice (pasteurized) — Commercially processed lime juice with extended shelf stability; more consistent acidity level but reduced aromatic complexity compared to fresh juice.
  • Concentrated lime juice — Reduced and shelf-stable form with intensified acidity; typically requires dilution and is used when fresh limes are unavailable.
  • Frozen lime juice — Fresh juice preserved through freezing, retaining more flavor characteristics than pasteurized bottled versions while offering convenience.
  • Lime zest and juice combined — Juice used alongside grated lime peel to add both acidity and aromatic oils from the skin's essential oils for enhanced citrus flavor.