rind and juice of 1 lime
Rich in vitamin C and antioxidants, particularly when using the rind; lime juice provides citric acid and negligible calories but adds brightness without fat or sodium.
About
The lime (Citrus aurantifolia or Citrus latifolia) is a small, green citrus fruit native to Southeast Asia, characterized by thin, dimpled skin and tart, acidic juice. The rind—the colored outer peel—contains aromatic oils and bitter compounds, while the juice is the acidic liquid interior. Limes are smaller and more acidic than lemons, with flavor notes ranging from herbaceous to floral depending on variety. Persian limes (Citrus latifolia) are the most common commercial variety, while key limes (Citrus aurantifolia) are prized for their intense flavor and traditional use in certain cuisines.
Culinary Uses
Lime juice and rind are fundamental to countless cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. The juice serves as an acidic agent for marinades, ceviche, cocktails, and dressings, while the rind contributes aromatic oils to sauces, curries, desserts, and beverages. The combination of rind and juice is essential in dishes like ceviche, Thai curries, and key lime pie, where both components contribute distinct qualities—acidity from juice and floral, citrus aromatics from the zest.