The lime is a tropical fruit produced by the lime tree, a tree from the large Rutaceae or citrus family (orange, mandarin, grapefruit, kumquat, etc.). While its acidity is similar to that of the lemon, it is smaller and its skin is green.
The skin of a lime should by a dark green and shiny. If it is dull, it will be too old and not very juicy. When buying limes, look for ones that are firm but not too hard to the touch.
Lime is used in the same way as lemon. Its zest and juice add flavor to all kinds of sweet and savory dishes. The acidity of its juice “cooks” tartares, ceviches, and fish and scallop carpaccios. In quarters, limes are used in cocktails, such as mojitos, cipirihnas, Ti’ Punch, etc. Combined with coconut milk or soy sauce, it adds an exotic touch to pan-fried chicken, fish, or shellfish.
A lime will keep for up to two weeks in the vegetable crisper drawer of the refrigerator. It will dry out more quickly if left in the open.
Lime has a particularly high vitamin C content. It contains a good amount of dietary fiber, but this is lost when only the juice is used. It also contains the B-group vitamins (particularly folic acid) and minerals. But given the amount used, this is not of great importance.
Distinction is made between large limes, such as Tahiti lime (also known as Persian lime or Bearss lime), and small limes, such as sweet lime, Mexican lime, Key lime, limetta, etc. Key limes generally have more flavor, while Mexican limes give the most juice.