Lime, raw

Common food

A small, bright green citrus fruit with a thin, aromatic rind and a sharply tart, acidic juice. Its flesh is segmented and juicy, offering a powerful flavor punch with minimal calories and a notable dose of fiber. It's a cornerstone of global cuisine, prized for its ability to brighten and balance other flavors.

🍽️ Popular dishes

Key Lime PieCevicheGuacamolePad Thai

Caipirinha

Lime Pickle (Nimbu ka Achar)

Full nutrition (scales with serving)

FAQ

What's the difference between a lime and a lemon?
Limes are typically smaller, rounder, and green when ripe (though they turn yellow), with a more bitter, complex flavor. Lemons are larger, oval, and bright yellow when ripe, with a more straightforward sour taste. Nutritionally, they are very similar, though lemons have slightly more vitamin C.

Can I substitute lime juice for lemon juice in recipes?
Yes, in most cases. Use a 1:1 ratio. However, the flavor profile will change—lime adds a distinct, slightly floral or bitter note that differs from lemon's cleaner acidity. It works beautifully in Southeast Asian, Mexican, and Caribbean dishes but may alter the taste of classic European recipes.

How do I get the most juice out of a lime?
Roll the lime firmly on the countertop with your palm before cutting to break down the internal membranes. You can also microwave it for 10-15 seconds or soak it in warm water for a few minutes. Use a citrus reamer or fork to extract the juice.