peel of 1 lime
Lime peel is rich in limonene and other volatile oils that contribute to its aroma, and contains vitamin C and dietary fiber; the oils in the peel provide antioxidant and potential antimicrobial benefits.
About
Lime peel refers to the outer colored skin of the lime fruit (Citrus aurantifolia or Citrus latifolia), a small, acidic citrus fruit native to Southeast Asia and now cultivated globally. The peel comprises a thin, oil-rich epidermis that contains the fruit's characteristic fragrant compounds, with a bitter-slightly sweet flavor profile distinct from the acidic juice within. Lime peel exhibits a bright green color when fresh, becoming yellow or brown as the fruit matures. The peel's thickness and bitterness vary by variety: Persian limes yield thicker, less bitter peels, while key limes produce thinner, more intensely flavored peels.
Culinary Uses
Lime peel is valued for its aromatic zest—the grated or stripped outer colored layer—which imparts intense citrus flavor without the juice's acidity. It is essential in many Asian cuisines, particularly Thai, Vietnamese, and Mexican cooking, where it garnishes curries, soups, cocktails, and desserts. The peel is also used to make candied peel, marmalade, and infused oils. Zested lime peel brightens seafood dishes, ceviche, and marinades, while whole peels can be grilled or charred for aromatic depth. In baking, lime zest enhances cakes, cookies, and custards.