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Lime is a term referring to a number of
different fruits, both species and hybrids, citruses,
which are typically round, green to yellow in color,
3–6 cm in diameter, and containing sour and acidic
pulp; they are a good source of vitamin C. Limes are
often used to accent the flavors of foods and
beverages. Limes are grown all year round and are
usually smaller and sweeter than lemons In cooking,
lime is valued both for the acidity of its juice and
the floral aroma of its zest. It is a very common
ingredient in authentic Mexican, Southwestern United
States, Vietnamese and Thai dishes. It is also used
for its pickling properties in ceviche.
The use of dried limes (called black lime or loomi)
as a flavouring is typical of Persian cuisine and
Iraqi cuisine, as well as in Gulf-style
baharat
(a spice mixture that is also called kabsa or
kebsa). Lime is an essential ingredient of any
cuisine from India, and many varieties of pickles are
made, e.g. sweetened lime pickle, salted pickle, and
lime chutney.
Lime leaves are also a herb in South, East, and
Southeast Asia.
Lime is frequently used to add flavor to cold
drinks, including water, gin and tonic and other
cocktails.
Wikipedia contributors. Lime. Wikipedia, The
Free Encyclopedia. Available at:
http://en.wikipedia.org/wiki/Lime_(fruit)
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Antioxidant Content:
0.73 mmol/100g
© 2002
The
American Society for Nutritional Sciences J. Nutr.
132:461-471, 2002
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