Lime
Lime is a sharply tart, intensely aromatic citrus central to Latin American, Southeast Asian, and Caribbean cooking.
How to buy
Choose limes that feel heavy for their size, with glossy, smooth, vivid green skin and a slight give when pressed. A yellowing lime is still usable but past its peak tartness and aroma. Avoid fruit that's hard and dry or soft and wrinkled. The common supermarket lime is the seedless Persian (Tahiti) variety; smaller, seedier Key limes are more aromatic and used especially in key lime pie.
How to store
Limes keep about a week at room temperature. For longer storage, refrigerate in the crisper drawer, ideally bagged, for 2-3 weeks. Juice and zest both freeze well for months.
Culinary profile
- Flavor
- More intensely tart and slightly bitter or floral than lemon, with a distinct herbaceous edge. The zest is highly aromatic and more pungent than lemon zest.
- Texture
- Juicy, segmented flesh with a thinner skin than lemon -- it zests easily but bruises and dries out faster. Key limes are notably seedier than Persian limes.
- Aroma
- A sharp, floral, slightly resinous citrus aroma that's central to the characteristic smell of many Southeast Asian and Mexican dishes.
How to prepare
- Juiced — Pressed for its sharply tart juice, used in dressings, marinades, and drinks.
- Zested — The outer peel grated fine for concentrated, pungent citrus aroma.
- Wedged — Cut into wedges for squeezing at the table over finished dishes.
- Pickled — Preserved in salt or brine into a tangy, long-lasting condiment.
Classic dishes
American
- Key lime pie — A tart, creamy pie made with Key lime juice and condensed milk.
- Margarita — A cocktail built on tequila, lime juice, and orange liqueur.
Mexican
- Guacamole — Mashed avocado brightened and preserved against browning with lime juice.
- Elote (Mexican street corn) — Grilled corn finished with lime, chile, and cheese.
- Ceviche — Raw fish or seafood 'cooked' in lime juice with chile and onion.
Indian
- Lime pickle (achaar) — Lime preserved with salt and spice into a pungent, tangy condiment.
Thai
- Tom yum soup — A hot and sour soup balanced with lime juice, chile, and herbs.
- Som tam (green papaya salad) — Shredded green papaya tossed with lime, chile, and fish sauce.
Greek
- Lime-herb marinade — A marinade of lime juice, olive oil, and fresh herbs.
Korean
- Lime-soy dipping sauce — A dipping sauce combining lime juice with soy and chile.
Vietnamese
- Nuoc cham — A dipping sauce built on lime juice, fish sauce, sugar, and chile.
- Pho with lime garnish — A noodle soup finished at the table with a squeeze of lime.
Spanish
- Lime aioli — An emulsified garlic sauce brightened with lime juice.
Middle Eastern
- Lime-infused rice — Rice finished with lime juice and herbs for a bright side dish.
Cajun & Creole
- Lime butter shrimp — Shrimp sautéed in a rich lime and butter sauce.
Caribbean
- Jerk marinade — A spiced marinade brightened and tenderized with lime juice.
- Caribbean ceviche — Seafood marinated and brightened with lime juice and chile.
Filipino
- Sinigang — A sour soup traditionally soured with tamarind but often brightened further with lime.
Substitutions
- Lemon — Milder and less floral than lime; use slightly more juice than the recipe calls for in lime to match its sharper acidity.