juice from lime

Lime juice is the liquid extracted from the fruit of Citrus aurantifolia (Persian lime) or Citrus latifolia (key lime), small round citrus fruits native to Southeast Asia but now cultivated globally. The juice is bright greenish-yellow, intensely acidic with a sharp, tangy flavor profile and subtle floral notes. Persian limes are the most common commercial variety, producing a milder, less acidic juice than key limes, which are smaller and more acidic. Fresh lime juice contains citric acid as its primary acid component (typically 5-8% by weight), essential oils from the peel that dissolve into the expressed juice, and various volatile compounds that define its distinctive aromatic quality.

Lime juice functions as both a flavor enhancer and acidifying agent across global cuisines. In Latin American cooking, it is central to ceviches, cocktails like margaritas and daiquiris, and marinades for seafood and poultry. Southeast Asian cuisines employ it in curries, soups (notably tom yum), dressings, and dipping sauces. It brightens pickles, condiments, and fresh salsas, and acts as a curing agent in raw fish preparations. Beyond Latin and Asian traditions, lime juice is essential in Middle Eastern and Indian cooking for chutneys, drinks, and acid balance in curries. Its high acidity also serves as a natural preservative and helps prevent oxidation in cut fruits and vegetables.