Lime
A sharper, more floral citrus at the heart of Latin American and Southeast Asian cooking.
Also known as: Citrus aurantiifolia, lime juice, key lime
Overview
The lime is lemon's smaller, more aromatic cousin — sharper, slightly more bitter, and unmistakably floral. It is indispensable in Mexican, Southeast Asian, Caribbean, and Latin American kitchens, where its acidity defines countless dishes.
From the tang in guacamole and ceviche to the lift in a Thai curry or a cold drink, lime's job is to brighten and balance. Its zest and even its leaves (from the makrut lime) add fragrance beyond the juice alone.
Culinary Uses
- Squeezed into guacamole, salsas, ceviche, and marinades.
- Balancing the sweet-salty-sour profile of Thai and Vietnamese dishes.
- Juiced into drinks, from limeade to cocktails.
- Zested into desserts such as key lime pie and sorbets.
Flavor Profile
- Tart and bracing with a distinctive floral, slightly bitter edge.
- More aromatic and sharper than lemon.
- Its acidity 'cooks' fish in ceviche and cuts through rich, spicy food.
Storage
- Keep at room temperature briefly or refrigerate for a few weeks.
- Store cut limes wrapped and use quickly.
- Freeze juice in cubes for convenience.
Preparation
- Roll firmly and warm slightly to maximize juice.
- Zest before juicing, avoiding the bitter pith.
- Add juice near the end of cooking to keep its brightness.
- Use fresh rather than bottled juice for the truest flavor.
Nutrition
Limes are very low in calories and provide vitamin C.
Like lemons, they add big flavor for almost no calories, fat, or sodium.
An antioxidant that supports immunity and iron absorption.
Gives limes their sourness and culinary punch.
Plant compounds found in the fruit and peel.
Dietary Considerations
- Naturally vegan, vegetarian, gluten-free, and dairy-free.
- A near-zero-calorie flavor booster that can reduce the need for salt.
- Highly acidic, so use in moderation if sensitive.
Nutrition information is educational and approximate; it varies by variety, portion, and preparation, and is not a substitute for professional dietary advice.
Common Pairings
Recipes with Lime
Jamaican Escovitch Fish
Crisp fried snapper topped with a bright, tangy pickle of vinegar-soused onion, carrot, bell pepper, and scotch bonnet — a festive Jamaican coastal favourite.
Jamaican Brown Stew Chicken
Chicken browned in caramelised sugar then simmered with onion, thyme, scotch bonnet, and allspice into a deep, glossy gravy — a beloved Jamaican Sunday-dinner classic.
Malaysian Chicken Curry Laksa
A comforting bowl of noodles in a rich, spicy coconut curry broth topped with poached chicken, tofu puffs, bean sprouts, and fresh herbs, a Malaysian hawker favourite.
Malaysian Beef Rendang
A rich, dry-style curry of beef slow-simmered in coconut milk and a fragrant spice paste with lemongrass, galangal, and toasted coconut until intensely flavourful and tender.
Poulet Nan Sos
Haiti's beloved stewed chicken — pieces marinated in citrus and epis, seared, then simmered in a rich tomato-and-pepper Creole sauce until tender and glossy.
Soup Joumou
Haiti's symbolic freedom soup, traditionally served on Independence Day — a rich, golden squash-based soup with beef, vegetables, and pasta, celebrating liberation and community.
Sri Lankan Pol Sambol (Coconut Relish)
A fiery, fresh Sri Lankan coconut relish pounded with red chili, lime, and Maldive fish (optional) — the vibrant, five-minute condiment that livens up rice, hoppers, and bread.
Vietnamese Lemongrass Tofu
Crisp pan-fried tofu glazed in a fragrant lemongrass, garlic, and soy sauce — a fast, high-protein vegan dinner that tastes like a takeout favorite for a fraction of the cost.
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