strained fresh lime juice

Strained fresh lime juice is the liquid extract from lime fruits (Citrus aurantifolia, Persian limes, or key limes), with pulp and seeds removed through mechanical straining. Limes are small, round to oval citrus fruits with green or yellow skin, native to Southeast Asia but now cultivated worldwide. The juice is acidic (pH 2–3), with a characteristic tart, slightly herbaceous flavor profile. Fresh lime juice contains no additives or preservatives, distinguishing it from bottled or concentrate versions. The acidity comes primarily from citric acid, which comprises approximately 6–8% of the juice by weight.

Fresh lime juice serves as a primary acidulating agent and flavor enhancer across global cuisines, particularly in Latin American, Southeast Asian, and Caribbean cooking. It is essential in cocktails (margaritas, daiquiris, mojitos), marinades for ceviche and fish preparations, and dressings for salads and salsas. The juice brightens cooked dishes, prevents enzymatic browning in fruit preparations, and balances rich or fatty flavors. In Southeast Asian cuisine, it appears in pad thai, Vietnamese pho, and Thai curry pastes. Lime juice is typically added at the end of cooking to preserve its volatile aromatic compounds and bright acidity.