squeeze of lime juice
Lime juice is rich in vitamin C (ascorbic acid) and contains beneficial antioxidants and minerals such as potassium and magnesium. A single lime provides approximately 32% of the daily recommended vitamin C intake.
About
Lime juice is the acidic liquid extracted from limes (Citrus aurantifolia or Citrus latifolia), small citrus fruits belonging to the genus Citrus. The fruit typically measures 1–2 inches in diameter with thin, green skin and pale yellow-green flesh. Lime juice contains approximately 4–6% citric acid by volume, giving it a distinctly sharp, tart flavor with subtle floral and herbaceous notes. Fresh-squeezed lime juice is preferred in culinary applications for its bright acidity and aromatic qualities, as opposed to bottled versions which may contain preservatives and lack the volatile aromatics of fresh fruit.
Culinary Uses
Lime juice serves as a fundamental souring agent across global cuisines, particularly in Latin American, Asian, and Caribbean cooking. It is essential in cocktails such as margaritas and daiquiris, dressings for ceviches and ceviche-style preparations, and as a finishing accent in curries, soups, and stir-fries. The juice brightens dishes without adding salt or fat, making it valuable in contemporary cooking for flavor layering. It pairs particularly well with cilantro, chiles, seafood, and tropical fruits, and is used both as an ingredient and table condiment in cuisines from Mexico to Thailand to India.