juice of 3 limes
Lime juice is an excellent source of vitamin C and citric acid, providing antioxidants and supporting immune function; it is naturally low in calories and free from added sugars when freshly squeezed.
About
Lime juice is the freshly extracted liquid from the citrus fruit Citrus aurantifolia or Citrus latifolia, native to Southeast Asia and now cultivated globally in tropical and subtropical climates. The juice comprises approximately 4–6% citric acid, which gives it a sharp, acidic flavor profile with subtle floral and herbal notes. Persian limes (Citrus latifolia) are larger and juicier than Key limes (Citrus aurantifolia), making them the predominant commercial variety. The juice ranges from pale yellow to nearly colorless, depending on ripeness and variety, and oxidizes gradually upon exposure to air, gradually losing both color and vitamin C content.
Culinary Uses
Lime juice functions as both an acidulating agent and flavor component across numerous global cuisines. In Latin American cooking, it is essential to ceviches, Mexican marinades (mojo), and cocktails like margaritas. Southeast Asian cuisines employ it in curries, dressings, and dipping sauces (such as nam pla). Caribbean and Middle Eastern dishes rely on lime juice for brightness and acid balance. It is used to prevent enzymatic browning in cut fruits, to cure fish in raw preparations, and to enhance the flavor of grilled meats and seafood. Fresh lime juice is preferred over bottled in most culinary applications due to superior flavor and aroma.