juice of lime
Rich in vitamin C (approximately 25–30 mg per fluid ounce) and antioxidants; minimal calories and provides citric acid, which may aid mineral absorption.
About
Lime juice is the expressed liquid from the fruit of Citrus aurantifolia and related Citrus species, primarily the Persian (Tahitian) lime and key lime varieties. The juice is characteristically tart and acidic, with a pH typically between 2.0 and 2.5, derived from its high citric acid content (4–6% by weight). Fresh lime juice ranges in color from pale yellow to golden yellow and possesses a complex flavor profile combining sharp acidity with subtle floral and herbal notes. The juice contains both cellular liquid and suspended solids including oils, pulp, and seeds when freshly pressed, though commercial preparations are often clarified or concentrated.
Culinary Uses
Lime juice serves as a fundamental souring and flavor agent across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in beverages such as margaritas, daiquiris, and mojitos, and features prominently in marinades (ceviche), dressings (vinaigrettes), and salsas. In Thai and Vietnamese cuisine, lime juice is integral to dishes such as som tam and pho, providing brightness and balancing rich or spicy elements. The juice's acidity denatures proteins (as in ceviche preparation), emulsifies dressings, and acts as a preservative. Lime juice is also used to brighten soups, curries, grilled meats, and seafood immediately before service.