juice

t. fresh lime juice

ProduceLimes are available year-round in most markets, though peak seasons vary by variety and region; Persian limes (Citrus latifolia) are most abundant from May to September in North America, while key limes and other tropical varieties have different seasonal windows depending on growing region.

Fresh lime juice is an excellent source of vitamin C (ascorbic acid) and citric acid, providing approximately 29 mg of vitamin C per 100 ml. It also contains small amounts of calcium, potassium, and antioxidant compounds including flavonoids.

About

Fresh lime juice is the extracted liquid from the pulp and flesh of lime fruits (Citrus aurantifolia, Citrus latifolia, and related species), small citrus fruits native to Southeast Asia and the Indian subcontinent. Lime juice is characterized by its high acidity (pH 2.0-2.4), typically containing 4-6% citric acid by weight, and a distinctive tart, slightly bitter flavor profile with aromatic notes. The juice varies in color from pale yellow to greenish depending on the lime variety and ripeness, and differs from lemon juice primarily in its more complex, floral character and marginally higher acidity. Fresh lime juice is best expressed by hand or mechanical means immediately before use to preserve volatile aromatic compounds and maximum ascorbic acid content.

Culinary Uses

Fresh lime juice functions as a primary acid component and flavor catalyst across numerous global cuisines. In Latin American cooking, it is essential to ceviches, where its acidity "cooks" raw fish and seafood through denaturing proteins, and features prominently in cocktails such as margaritas and daiquiris. Asian cuisines employ it in Vietnamese pho broths, Thai curries and dipping sauces (nam pla), and Indian chutneys and marinades. Beyond its acidifying role, lime juice brightens dishes through its aromatic volatile compounds, balances rich or fatty foods, and can substitute for salt in flavor-forward applications. It is commonly added at the point of service to maximize aromatic impact.

Forms & Preparations

  • Freshly squeezed juice — Expressed directly from whole limes using a citrus press or by hand; used immediately for maximum aroma and acid content.
  • Bottled juice (commercial) — Pasteurized lime juice sold in bottles or containers; more shelf-stable than fresh but diminished aromatic volatiles and added preservatives.
  • Concentrated lime juice — Reduced liquid form, typically frozen or refrigerated; requires dilution with water before use, offering convenience and extended shelf life.
  • Lime cordial (Rose's or similar) — Sweetened concentrate blended with lime juice, sugar, and preservatives; used primarily in cocktails and beverages rather than cooking.
  • Dried lime powder — Ground dried limes (loomi); provides tartness in dry rubs, spice blends, and Middle Eastern cooking; reconstituted with water as needed.