juice from two limes
Lime juice is low in calories and a good source of vitamin C (citric acid and ascorbic acid); it also contains small amounts of potassium and other minerals. The juice provides antioxidants and supports immune function.
About
Lime juice is the acidic liquid extracted from the flesh of the lime fruit (Citrus aurantifolia or Citrus latifolia), a small citrus fruit native to Southeast Asia. The juice is characteristically tart and pale yellow-green, with a sharp acidic profile dominated by citric acid (typically 4-8% by weight). Key varieties include Persian limes (larger, seedless, more commonly exported) and key limes (smaller, more intensely flavored, traditional in Caribbean cuisine). Fresh juice differs significantly from bottled juice, which contains added preservatives and lacks the volatile aromatic compounds present in freshly expressed juice.
Lime juice is prized in culinary applications for its brightness and acidity rather than sweetness, making it functionally distinct from lemon juice despite both being citrus acids. The juice's flavor complexity includes floral and herbaceous notes alongside the primary tartness.
Culinary Uses
Lime juice serves as a fundamental acidic component across numerous global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential to cocktails (daiquiris, margaritas, mojitos), marinades, and ceviche preparation, where its acidity denatures proteins. In Thai and Vietnamese cuisine, lime juice brightens curries, stir-fries, and dipping sauces (nam pla). It is commonly used in salad dressings, salsas, guacamole, and as a finishing acid for soups and grilled dishes. Beyond flavor, lime juice's acidity aids in tenderizing meats and improving the absorption of iron in plant-based dishes.