lime — juiced
Lime juice is rich in vitamin C (ascorbic acid) and citric acid, providing antioxidant benefits and enhancing iron absorption. A single lime provides roughly 20% of the daily recommended vitamin C intake.
About
Lime refers to the small, round citrus fruit (Citrus aurantifolia or Citrus latifolia) with green or yellow-green skin and tart, acidic flesh. Native to Southeast Asia, limes are now cultivated in tropical and subtropical regions worldwide. The fruit contains 4-6% citric acid by weight, giving it a sharp, sour flavor profile with subtle floral and herbaceous notes. Common varieties include the Persian lime (larger, seedless) and Key lime (smaller, more aromatic). When juiced, lime yields a pale yellow liquid ranging from 2-3 tablespoons per fruit, with acidity that varies by ripeness and variety.
Lime juice is the expressed liquid from the fruit, containing citric acid, vitamin C, and aromatic compounds. Fresh juice is preferred in culinary applications for its bright acidity and complex flavor, though it oxidizes and diminishes in quality within hours of extraction.
Culinary Uses
Lime juice is a foundational acidic ingredient across tropical, Latin American, Southeast Asian, and Caribbean cuisines. In Mexican cooking, it is essential for ceviches, marinades, and salsas; in Thai cuisine, it balances spice and richness in curries and dipping sauces. It is used to brighten cocktails (daiquiris, margaritas), dress salads and seafood dishes, and curdle milk for paneer production. Lime juice serves as both a flavor enhancer and a functional ingredient that can "cook" raw proteins through acid denaturation. It pairs exceptionally well with coconut, chili, cilantro, and fish. Fresh juice should be added near the end of cooking to preserve volatile aromatics.