juice

one part lime juice

ProduceYear-round; peak season varies by growing region. Persian limes are most abundant late spring through early fall in North America, while key limes peak in summer. Year-round availability through cultivation in tropical and subtropical regions worldwide.

Lime juice is a rich source of vitamin C (ascorbic acid), providing approximately 29 mg per 100 ml. It also contains small amounts of potassium and flavonoid antioxidants, contributing modest nutritional value with minimal calories.

About

Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, or related Citrus species), small green or yellow citrus fruits native to Southeast Asia. The juice comprises approximately 6–8% citric acid by weight, giving it a sharp, tart flavor profile with subtle floral and herbaceous notes. Fresh lime juice ranges from pale yellow to golden in color and contains seeds, pulp, and volatile oils that impart characteristic aromatic complexity. Bottled and concentrate forms are also commercially available, though they lack the volatile compounds and freshness of freshly squeezed juice.

Lime varieties differ slightly in juice yield and acidity: Persian limes (Tahitian limes) are larger with moderate acidity, while smaller key limes possess higher acidity and more pronounced aromatic intensity. The juice's pH typically ranges from 2.0 to 3.0, making it a potent acidulant in culinary applications.

Culinary Uses

Lime juice functions as both a flavor component and a functional acidulant across numerous global cuisines. In Southeast Asian cooking, it is essential to curries, soups, and dipping sauces (nam pla, nuoc cham). Latin American cuisines employ it in ceviche, margaritas, and salsas, where its acidity both cooks fish proteins and brightens fresh flavors. Lime juice is fundamental to cocktails, beverages, and marinades across cultures, enhancing seafood, poultry, and vegetable dishes. The juice's acidity accelerates the denaturation of proteins (as in ceviche), balances rich or fatty foods, and adds complexity to dressings and sauces without adding sodium or sweetness.

Forms & Preparations

  • Fresh squeezed — Juice expressed directly from whole limes using a citrus juicer or by hand; contains all volatile oils and pulp, providing maximum flavor and aroma.
  • Bottled/stored — Freshly squeezed juice packaged and refrigerated; maintains acidity and some aromatic properties for several weeks with minimal oxidation.
  • Concentrate — Reduced lime juice, typically frozen or shelf-stable; requires reconstitution with water. More concentrated flavor but lacks fresh juice volatility and freshness.
  • Dried lime powder — Dehydrated lime juice reduced to powder form; used in dry rubs and spice blends, primarily in Middle Eastern and Indian cuisines.
  • Reconstituted — Commercial bottled juice made from concentrate or preserved with preservatives; convenient but with reduced aromatics compared to fresh juice.