juice of 1 fresh lime
Rich in vitamin C and citric acid, lime juice provides approximately 10-12 mg of vitamin C per fluid ounce and aids in iron absorption. It contains antioxidants and trace minerals including potassium and folate.
About
Lime juice is the liquid extract from the fruit of Citrus aurantifolia (Persian lime) or Citrus hystrix (kaffir lime), though Persian limes dominate commercial production. The juice is extracted from the pale yellow to green flesh of the lime fruit, which contains approximately 6-7% citric acid and various aromatic compounds. Limes are tropical and subtropical citrus fruits native to Southeast Asia, characterized by their small size (1-2 inches in diameter), thin skin, and acidic, slightly bitter flavor profile with subtle floral notes. Fresh lime juice is bright yellow-green in color and provides the characteristic tart, herbaceous tang fundamental to many global cuisines.
Culinary Uses
Fresh lime juice serves as an essential souring agent and flavor enhancer across Southeast Asian, Latin American, Middle Eastern, and Caribbean cuisines. It is a foundational ingredient in cocktails (daiquiris, margaritas, mojitos), ceviche, Thai curries and salads (pad Thai, som tam), Vietnamese pho, Mexican salsas, and Indian chutneys. Beyond its acidic function, lime juice brightens dishes, balances rich flavors, and can chemically denature proteins in raw fish preparations. It is typically used raw or added at the end of cooking to preserve its volatile aromatic compounds and fresh citrus character.