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Lime (ingredient)

Fruits · Citrus

Lime

Small, green, sour citrus fruit; its juice and zest season Thai, Mexican, Indian and Caribbean food.

Also called: limes, limón

188 recipes with it

Photo: Prosthetic Head, via Wikimedia Commons (CC-BY-SA-3.0)

What it is

Limes are small round citrus fruits with thin green skin and pale green, very juicy flesh. They are more floral and sharper than lemons and slightly less sweet. Persian limes are the common large kind; key limes are tiny, seedier and more aromatic. Calamansi is a separate small citrus of the Philippines.

Citrus × latifolia

How it’s used

  • Squeezed over tacos, pho, curries and grilled meat
  • Juice in ceviche, nam jim and salsas
  • Zest in marinades and Thai curries
  • Wedges for drinks and garnishes

Characteristics

Taste
Sharp, sour and floral.
Aroma
Intensely fresh and slightly bitter-floral.
Sold as
fresh, liquid, dried
Cooking uses
Usually eaten raw, Mainly a seasoning, Used as a garnish

Kinds in our pantry

Storage

Refrigerated. Keep in the fridge for up to a few weeks; they dry and harden at room temperature. Choose heavy, smooth-skinned fruit.

Diet, allergens and safety

No major allergens in typical versions.

  • Vegetarian
  • Vegan
  • Dairy-free
  • Egg-free
  • Gluten-free
  • Nut-free
  • Soy-free
  • Caffeine-free

Nutrition per 100 g

Energy
30 kcal
Protein
0.7 g
Carbohydrate
10.54 g
Fat
0.2 g
Fibre
2.8 g
Sugars
1.69 g

USDA FoodData Central: Limes, raw.

Substitutes

Optional — what works if you don’t have it, and how it changes the dish.

  • Lemon — Swap 1:1; less floral and slightly sweeter.

Related ingredients

Recipes with lime

See all 188

176 more

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