Lime

Lime juice sharpens rich, fatty, or spicy dishes, while zest adds aroma without acidity.

Flavor

How to use it

Finish with acid. Add juice at the end. Heat dulls its brightness, so late additions taste fresher.

Zest for aroma. Zest holds the oils that smell like lime without adding sourness.

Common mistakes

• Squeezing early and cooking it away.
• Grating into the white pith, which tastes bitter.

What goes with lime

• Cumin. Sharp citrus cuts through cumin's earthy weight and lifts its aroma.
• Cilantro. Both are bright and citrusy; lime keeps cilantro tasting fresh and sharp.
• Avocado. Lime balances avocado's rich fat with bright acidity and prevents browning.
• Mango. Lime's acidity sharpens mango's sweetness, intensifying tropical flavors.
• Fish Sauce. Lime's acidity cuts through fish sauce's salt, refreshing flavors.
• Corn. Lime's acid brightens corn's sweetness, as in grilled street corn.
• Scotch Bonnet. Lime's acid brightens scotch bonnet's fruity heat in hot sauces and ceviche-style dishes.
• Black Bean. Lime's acid brightens black bean's earthy flavor.

Try tonight

• Squeeze over grilled chicken thighs.
• Mix into salsa at the last minute.
• Zest into rice just before serving.

Storage

Keep whole limes in the fridge for up to 3 weeks; squeeze just before using.