lime

limes cut into wedges

ProducePeak season for most lime varieties is May through October, though Persian limes are available year-round in most markets due to global production and storage capacity.

Limes are an excellent source of vitamin C and antioxidants, with 100 grams providing approximately 29% of the daily recommended vitamin C intake; they are also low in calories and contain beneficial flavonoids.

About

Limes are the small, round citrus fruits of Citrus aurantifolia, C. latifolia, and related species, native to Southeast Asia and now cultivated in tropical and subtropical regions worldwide. These fruits are characterized by their thin, smooth green skin (which may yellow when fully ripe) and acidic, aromatic pale green flesh. The most common culinary varieties include the Persian lime (larger, seedless) and Key lime (smaller, more acidic, traditional to Caribbean cooking). Limes are distinguished from lemons by their higher acid content and distinctive floral-herbal aromatic compounds that contribute a sharper, more complex flavor profile than their larger citrus cousins.

Culinary Uses

Lime wedges are a fundamental garnish and flavoring element across numerous global cuisines, particularly in Mexican, Thai, Vietnamese, and Caribbean cooking. They are squeezed over tacos, ceviche, curries, and grilled seafood to provide bright acidity and aromatic lift. In beverage service, lime wedges accompany cocktails, beers, and soft drinks, serving both as flavoring agents and visual garnish. The wedge format is preferred for table service as it allows diners to control the amount of juice expressed, and the pith and skin contribute subtle bitter notes that complement many dishes.

Forms & Preparations

  • Wedge — Lime cut into 6-8 pieces from pole to pole, leaving skin and pith intact; standard for table service and garnish.
  • Wheel or slice — Thin cross-sectional cuts, typically 1/4-inch thick; used primarily for beverage garnishes and visual appeal.
  • Half — Lime cut lengthwise into two equal pieces; used for squeezing over dishes and for juicing.
  • Fresh juice — Extracted liquid from whole limes, used in dressings, marinades, and beverages without the solids.
  • Zest — Finely grated or peeled outer green layer of skin, containing aromatic oils; used to flavor dishes without adding acidity.
  • Preserved or pickled — Whole or halved limes fermented with salt or preserved in brine, common in Middle Eastern and North African cuisines; develops complex umami flavors.