juice

squeezed juice of limes

ProducePeak season for limes is late spring through early fall, though limes are available year-round in most markets due to global cultivation. Tropical and subtropical regions produce limes throughout the year.

Lime juice is rich in vitamin C (ascorbic acid) and contains citric acid, providing antioxidant benefits and supporting immune function. It is very low in calories and fat, making it useful as a flavor enhancer without adding significant nutritional burden.

About

Lime juice is the liquid extracted from limes (Citrus aurantifolia, Citrus latifolia, and other Citrus species), small, round citrus fruits native to Southeast Asia. The juice is highly acidic with a pH typically between 2.0 and 2.3, imparting a sharp, tangy flavor with subtle floral and herbal notes. Fresh lime juice ranges in color from pale yellow to pale green, depending on the lime variety and ripeness. Persian limes and key limes are the most common commercial varieties, with key limes producing more intensely flavored juice.

Culinary Uses

Lime juice is a fundamental acidifying agent across global cuisines, used to brighten flavors, preserve foods through its acidity, and provide the signature tartness in beverages and dishes. It is essential in Southeast Asian cooking (Thai curries, Vietnamese pho and ceviche preparations), Latin American cuisine (ceviches, cocktails, salsas), and Caribbean cooking. Beyond acidulation, lime juice is used in marinades, dressings, beverages (cocktails, agua fresca, fresh juices), and as a finishing accent for fish, seafood, and grilled meats. The juice pairs particularly well with cilantro, chiles, and coconut milk.

Forms & Preparations

  • Fresh squeezed juice — Juice extracted directly from whole limes using a citrus juicer or by hand, used immediately for maximum aroma and brightness.
  • Bottled lime juice (fresh or refrigerated) — Commercially produced fresh-pressed juice, often pasteurized and refrigerated, with minimal additives and a shelf life of several weeks.
  • Bottled lime juice concentrate (shelf-stable) — Concentrated juice that has been reduced and stabilized for long-term storage, typically requiring dilution before use.
  • Dried lime juice powder — Dehydrated lime juice in powdered form, used in spice blends and dry rubs, reconstitutable with water or used directly for acidity.
  • Lime zest in juice — Fresh juice that includes finely grated lime peel for enhanced aromatic oils and intensified flavor, used in beverages and delicate preparations.