Natural form

Whole Persian limes: smooth, bright green skin, oval shape, roughly golf-ball sized.

Establishes the lime's defining visual identity — color, size, shape, and skin texture — so readers can recognize it in any context.

Produce

Lime

Sharp, tropical citrus for cocktails, salsas, and marinades

Tart and aromatic, lime brightens guacamole, marinates ceviche, and finishes a cocktail with its zesty perfume. Keep them in the fridge to last for weeks.

Lime brings a sharper, more floral and tropical acidity than lemon, with a perfume that defines Mexican, Thai, Vietnamese, and Caribbean cooking. Its tart juice cuts richness and 'cooks' raw fish in ceviche, while its zest and leaves carry intense aromatic oils. Where lemon brightens, lime adds an exotic, almost bitter edge that's essential to guacamole, a margarita, or a bowl of pho.

Measured in: piece
Storage: Refrigerate
Shelf life: 21 days

Find it in

Produce

Types & varieties

Persian (Tahiti) lime

The common seedless, larger supermarket lime

Key (Mexican) lime

Smaller, seedier, more aromatic and tart; for key lime pie

Makrut lime

Bumpy skin; the fragrant leaves and zest flavor Thai cooking

Key Lime

Small, thin-skinned and more aromatic than common limes, with a sharper, floral tartness; the defining juice for key lime pie and many tropical cocktails.

How to choose

Heaviest, glossiest limes are juiciest. A little softness means ripe and juicy; rock-hard limes are dry. Don't be put off by yellowing or small brown blemishes on the skin — those often mark the juiciest fruit.

How to store and juice

Refrigerate in the crisper for up to a month, or keep at room temperature for about a week. Limes give little juice when cold and firm — warm them, then roll firmly before cutting, to coax out far more.

Refrigerate to last weeks
Room-temp and rolled for max juice
Zest before juicing

How to use the leaves

Makrut lime leaves are a distinct ingredient: tear or finely chiffonade the glossy leaves to release a heady citrus aroma into curries and soups. They're tough, so slice them razor-thin if leaving them in, or bruise whole leaves to infuse and remove.