juice from half a fresh lime
Rich in vitamin C and citric acid, lime juice provides antioxidants and supports immune function. A small amount contains minimal calories while contributing significant flavor impact.
About
Lime juice is the acidic liquid extracted from fresh limes (Citrus aurantifolia, Citrus latifolia, or Citrus limettioides), small citrus fruits with thin green skin and tart, aromatic pulp. The juice comprises approximately 5–8% citric acid by weight, giving it a sharp, sour flavor profile with subtle floral and herbaceous notes. Persian (seedless) and Mexican (Key) limes are the most common culinary varieties, with Persian limes being larger and milder, while Key limes offer more concentrated flavor. Freshly squeezed lime juice is perishable and oxidizes quickly, developing diminished acidity and flavor within hours of extraction.
Lime juice is distinguished from bottled or concentrate forms by its bright acidity, aromatic complexity, and lack of additives or preservatives.
Culinary Uses
Fresh lime juice functions as a primary acidifying agent and flavor brightener across numerous global cuisines. It is essential in Latin American preparations such as ceviches, where its acidity "cooks" raw fish, and in Mexican drinks and salsas. Southeast Asian cuisines employ lime juice extensively in dressings, curries, and soups (notably phở and tom yum), while Caribbean cooking features it prominently in beverages and marinades. The juice also serves as a critical component in cocktails (particularly margaritas and daiquiris), vinaigrettes, and marinades for grilled proteins. Its application extends to preservation, flavor enhancement, and prevention of enzymatic browning in fresh preparations.