lime lime juice)

Lime juice is the acidic liquid expressed from the fruit of Citrus aurantifolia, Citrus latifolia, or related Citrus species. The lime fruit itself is a small, round to oval citrus with thin green or yellow skin and acidic, aromatic flesh containing numerous seeds. Lime juice possesses a characteristic sharp, tangy flavor profile with bitter and slightly sweet undertones, with acidity typically ranging from 4-6% citric acid. Key varieties include Persian limes (larger, seedless), Key limes (smaller, yellow, intensely aromatic), and Mexican limes (aurantifolia), each with distinct flavor intensities and regional cultivation patterns.

Lime juice can be fresh-squeezed from whole fruits or purchased as bottled concentrate, pasteurized juice, or reconstituted juice products. The bottled forms are stabilized through pasteurization or chemical preservatives, while fresh juice retains volatile aromatic compounds but has a shorter shelf life.

Lime juice functions as a primary souring agent and flavor enhancer across numerous cuisines, particularly Latin American, Southeast Asian, and Caribbean traditions. It is essential in ceviches, cocktails (margaritas, daiquiris), curries, and marinades, where its acidity both preserves proteins and brightens flavors. In Mexican cuisine, lime juice accompanies tacos, salsas, and fish dishes; in Thai and Vietnamese cooking, it balances heat and richness in curries, pho, and dipping sauces. The juice is used to temper fats, round out spice profiles, and prevent oxidation of cut fruits and vegetables. Fresh lime juice should be added toward the end of cooking to preserve its aromatic volatile compounds.