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Limes are small, green citrus fruits with a tart, tangy flavor essential to many cuisines worldwide. While lower in vitamin C than lemons, they contain unique flavonoids and are valued for their distinctive flavor in Mexican, Thai, and Indian cooking.
Key limes (also called Mexican or West Indian limes) are smaller, seedier, more aromatic, and more acidic than Persian limes (common grocery store variety). Key limes have thinner, yellowish skin when ripe and are essential for authentic Key lime pie.
Limes contain about half the vitamin C of lemons (29mg vs 53mg per 100g). This may be due to different growing conditions and varieties. Both are still good sources of vitamin C, and limes offer other unique flavonoids.
Often, yes, but flavors differ. Limes are more tropical and aromatic, while lemons are brighter and more acidic. Use lime for Mexican, Thai, and Caribbean dishes; lemon for Mediterranean, French, and Italian cooking.
Store at room temperature for up to a week or refrigerate for 2-3 weeks. Limes dry out faster than lemons so use promptly. Freeze juice in ice cube trays for longer storage.
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