part lime juice
Rich in vitamin C and citric acid, with additional antioxidants; provides minimal calories (approximately 11 per fluid ounce) while offering notable antimicrobial and digestive properties.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, or related Citrus species), small green citrus fruits native to Southeast Asia and now cultivated worldwide. The juice comprises approximately 5-7% citric acid by volume, along with malic acid, ascorbic acid, and aromatic compounds that provide its characteristic sharp, slightly floral flavor profile. Persian limes (Citrus latifolia) produce sweeter, more abundant juice than key limes (Citrus aurantifolia), which contain higher acid levels. The juice ranges from pale to deep yellow-green depending on fruit ripeness and variety.
Culinary Uses
Lime juice serves as a fundamental souring and flavoring agent across global cuisines, particularly in Latin American, Southeast Asian, Indian, and Caribbean cooking. It is essential in ceviche, guacamole, margaritas, Thai curry pastes, Vietnamese pho, Mexican salsas, and Indian curries and chutneys. Beyond its role as an acid, lime juice brightens dishes, aids in the curing of raw fish proteins, and acts as a natural preservative. Fresh-squeezed juice is preferred for maximum flavor, though it can be used in both raw applications and cooked dishes.