lime

of lime

ProduceYear-round availability in most markets due to global cultivation; peak season in tropical regions is May–October, with Persian limes available year-round from major growing regions including Mexico, Brazil, and India.

Rich in vitamin C and antioxidants; provides citric acid and flavonoids with potential antimicrobial and anti-inflammatory properties. Low in calories (approximately 11 calories per ounce of juice).

About

Lime is a small, acidic citrus fruit belonging to the genus Citrus, with origins in tropical and subtropical regions of Southeast Asia. The fruit is typically spherical or ovoid, measuring 1–2 inches in diameter, with thin green or yellow skin and juicy, pale green flesh. Limes are characterized by their high citric acid content (5–6% by weight), which produces an intensely tart flavor with subtle floral and herbal notes. Major varieties include Persian limes (Tahitian limes), the most common commercially available type with a larger size and thin skin; Key limes, smaller and more intensely acidic, traditional to Caribbean cuisine; and Indian or Kaffir limes, known for their distinctive bumpy skin and aromatic zest used in Southeast Asian cooking.

Culinary Uses

Lime juice serves as a primary acid in global cuisines, essential for balancing flavors in Southeast Asian, Latin American, and Middle Eastern dishes. It is the foundation of marinades for ceviches, provides acidity to curries and soups, and is integral to beverages from mojitos to margaritas. Lime zest adds aromatic complexity to both savory and sweet preparations, including desserts, glazes, and dressings. The fruit is used fresh-squeezed, as juice concentrate, or zested into dishes. Lime leaves (from certain varieties) are prized in Thai and Malaysian cooking for their intense citrus aroma.

Forms & Preparations

  • Fresh whole fruit — Used whole or cut in halves/wedges for juicing, zesting, or garnishing.
  • Fresh juice — Squeezed from ripe fruit, used immediately for maximum acidity and aroma in drinks, dressings, and marinades.
  • Zest — Finely grated or zested colored outer peel, used to add intense citrus aroma to dishes without excess acidity.
  • Lime juice concentrate — Shelf-stable liquid preservative with reduced fresh flavor, used in commercial cooking and preserved sauces.
  • Dried lime (loomi) — Whole limes dried until hard and brown, ground into powder or used whole in Middle Eastern and Persian cooking for distinctive sour flavor.
  • Lime leaves (kaffir or Thai) — Aromatic leaves from certain lime varieties, used fresh or dried in Southeast Asian curries, soups, and infusions.