lime; cut in half
Rich in vitamin C and citric acid, with notable antioxidant compounds. Low in calories (approximately 30 per 100g) and provides dietary fiber, particularly in the pith.
About
Lime is the fruit of Citrus aurantifolia, Citrus latifolia, or other Citrus species in the Rutaceae family, believed to have originated in Southeast Asia. These small, round to oval citrus fruits measure approximately 2-5 cm in diameter and feature thin, green skin that may transition to yellow when fully mature. The flesh is acidic, typically containing 4-6% citric acid by weight, with a sharp, tangy flavor profile and subtle floral notes. Key varieties include the Persian lime (C. latifolia), the more common commercial type with thicker skin and fewer seeds, and the Mexican or Key lime (C. aurantifolia), smaller and more aromatic with thinner skin and higher juice content.
Culinary Uses
Lime is fundamental to cuisines across Latin America, Southeast Asia, and the Caribbean, prized for its acidity and aromatic qualities. It is commonly halved for juicing, used to brighten sauces, marinades, and beverages, and served as a garnish with seafood, tacos, and curries. The zest is incorporated into dressings and desserts, while whole halved limes are squeezed tableside or used to prepare beverages such as margaritas and daiquiris. The acidic juice functions as a tenderizing agent in ceviche and other preparations where raw protein is "cooked" through acid denaturation.