limes cut in half
Limes are rich in vitamin C (ascorbic acid), antioxidants, and citric acid, which aids digestion and enhances iron absorption. One lime contains approximately 32% of the daily value of vitamin C.
About
The lime is a citrus fruit (Citrus aurantifolia, Citrus latifolia, or related Citrus species) native to Southeast Asia, characterized by a small, round to oval shape and thin green skin that ripens to yellow in some varieties. The fruit contains acidic juice (typically 4-6% citric acid) with a bright, tart flavor and aromatic flesh. Key varieties include the Persian lime (seedless, larger), Key lime (small, seedy, intensely aromatic), and Mexican lime. When cut in half, limes expose the flesh and release aromatic volatile compounds, making them practical for juicing, squeezing directly onto dishes, or using as a serving vessel.
Culinary Uses
Halved limes are used across global cuisines for both extraction and presentation. They are traditionally squeezed fresh onto ceviche, fish dishes, tacos, and cocktails, with the acidity providing both flavor and culinary function (denaturing proteins in raw fish, brightening savory dishes). The halves serve as natural serving vessels in Mexican, Thai, and Southeast Asian cuisines, and are commonly placed on tables in Latin American and Indian restaurants as a condiment. The cut surface can also be used for rimming glasses or caramelizing under a broiler for garnish.