Lime is a wonderful and versatile ingredient with a floral aroma and high acidity. It is a common ingredient in authentic Mexican, Vietnamese, Thai dishes, as well as many Indian cuisines. Lime juice, just like other acids (lemon juice and vinegars), elevates natural flavors when paired and balanced with salt.
Choose fresh limes for lime juice over the bottled stuff. The taste just doesn’t compare.
Refrigerate limes for up to 10 days.
Lime wedges or slices can be refrigerated in a plastic bag up to 5 days.
Freeze lime juice for up to 4 months.
Apply some fresh lime juice liberally to a rusted area, and after 2 hours, simply wipe off the rust.
Lime juice can remove the odor of stinky fish. Dispose the fish in the garbage disposal and pour in some lime juice before turning it on.
Lime juice, like lemon juice, works as invisible ink. Write, send and hold over a flame for a few seconds to see the secret message.
If your lightbulb is out, rub a lime over the part that screws in. The citric acid recharges and renews your bulb.
If you step in gum, squeeze some lime juice in the creases of your sole.
The ascorbic acid in lime juice prevents the browning (aka oxidizing) of apples, pears and avocados when added to their flesh.
It’s better to consume freshly squeezed lime juice, as lime juice tends to lose its nutritional benefit over time.
Freeze lime zest and lime juice with water to make ice cubes that’ll make your gin and tonics pop.
Grill lime slices and wedges to add smokiness to your cocktails and dishes.
Wash limes to remove dirt, bacteria, or pesticide residue before slicing.
Limes are an excellent source of vitamin C, though lemons have even more.
Limes also contain potassium, folic acid, iron and calcium.
Limes are also low in calories, about 30 calories per 100 grams, fat free, sodium free and cholesterol free.
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