one lime
Limes are rich in vitamin C (ascorbic acid) and antioxidants, with approximately 32 mg of vitamin C per 100g fruit. They are low in calories (30 per fruit) and contain small amounts of calcium and fiber.
About
The lime is a small, green citrus fruit (Citrus aurantifolia, Citrus latifolia, or related species) native to Southeast Asia and now widely cultivated in tropical and subtropical regions worldwide. The fruit typically measures 1-2 inches in diameter with a thin, bright green to yellow-green skin that yields readily to pressure. The flesh is pale green, highly acidic (pH 2.0-2.4), and contains abundant juice with a characteristic tart, slightly floral flavor. Key varieties include the Persian lime (larger, seedless), the Key lime (smaller, more aromatic), and the Makrut lime (prized for fragrant leaves as well as fruit).
Limes are botanically berries composed of 8-10 segments and contain seeds in some varieties. The acidity level and juice content distinguish limes from the more mellow lemon, making them a critical souring agent across global cuisines.
Culinary Uses
Lime juice serves as the primary souring agent in countless dishes, from Latin American ceviches and Mexican salsas to Thai curries and Southeast Asian fish sauces. The juice brightens both raw and cooked preparations, balancing rich fats and spice-forward profiles. Lime zest provides intense aromatic oil that adds complexity to marinades, dressings, desserts, and beverages. Whole lime wedges are served as table condiments alongside Asian and Latin American meals, while lime leaves (from the Makrut variety) are essential to Thai and Vietnamese cooking. The fruit is also essential in cocktails, particularly the margarita and daiquiri, and in non-alcoholic preparations like agua fresca and limeade.