juice

lime juice (fresh

ProduceLimes are generally available year-round in most markets, with peak season in late summer and early fall in major producing regions including Mexico, Brazil, and India. Availability may fluctuate seasonally depending on geographic location and source.

Rich in vitamin C (ascorbic acid) with approximately 30–40 mg per 100 ml of juice, along with trace amounts of minerals including potassium and calcium. The citric acid and flavonoids present provide antioxidant properties.

About

Fresh lime juice is the liquid extracted from the fruit of Citrus aurantifolia, Citrus latifolia, or other Citrus species commonly cultivated in tropical and subtropical regions worldwide. Lime juice is characteristically acidic, with a pH typically between 2.0 and 2.4, and contains between 4–8% citric acid by volume. The juice is bright yellow to pale green in color and possesses a sharp, tart flavor profile with subtle floral and herbal notes. Persian limes (Citrus latifolia) produce larger fruits with more juice content and milder acidity, while key limes (Citrus aurantifolia) are smaller, more intensely flavored, and more acidic. The juice is best extracted from ripe or near-ripe fruit, as younger limes yield less juice and excessively mature fruit may lose acidity and aromatic compounds.

Culinary Uses

Fresh lime juice functions as an essential acid component in countless global cuisines, brightening dishes through its high citric acid content and distinctive aromatic volatiles. It is fundamental to Southeast Asian (Thai, Vietnamese, Laotian), Latin American (Mexican, Peruvian), and Caribbean cooking, appearing in ceviches, curries, cocktails, marinades, and dressings. In acidic marinades, lime juice denatures proteins in seafood for ceviche preparation; in Asian cuisines, it balances heat, umami, and richness in soups, stir-fries, and dipping sauces. Lime juice is used as a finishing acid to brighten soups, salsas, and seafood dishes, and serves as a key ingredient in beverages ranging from agua fresca to mojitos and margaritas. The juice should be extracted immediately before use to preserve volatile aromatic compounds and prevent oxidative loss of vitamin C.

Forms & Preparations

  • Freshly squeezed juice — Extracted directly from fresh limes, best used within minutes of pressing to preserve aromatic volatiles and vitamin C content.
  • Bottled juice (commercial) — Pasteurized lime juice with preservatives; more shelf-stable but lacks the aromatic complexity and some nutritional profile of fresh juice.
  • Concentrated juice — Reduced lime juice, sometimes frozen, requiring dilution before use; useful for storage but concentrates acidity and may lose subtle flavor notes.
  • Crystallized or powdered — Dehydrated lime juice used as a seasoning or in dry rubs; rehydrates partially when mixed into wet ingredients.
  • Lime juice in brine or preserving solution — Fresh-squeezed juice preserved in salt solution, used in some Asian cuisines for extended shelf-life.