Limes, raw

Fresh lime juice and zest season a wide range of dishes, from guacamole and ceviche to Thai and Vietnamese curries, salsas, and marinades for fish or chicken, where the acidity balances rich or fatty ingredients. The thin green rind can be zested for its aromatic oils and added to baked goods, dressings, or cocktails, while whole wedges are a standard garnish for grilled meats, tacos, soups, and drinks like a gin and tonic or a margarita. Their sharp tartness also makes them useful for brightening a dressing or sauce that tastes flat without adding any real sweetness, and a squeeze at the table can stand in for extra salt in many dishes.

Choose limes that feel heavy for their size with glossy, unblemished skin, and avoid ones with soft spots or a dull, dry rind, since a heavier fruit usually holds more juice. They keep for several days at room temperature or up to a couple of weeks refrigerated in a plastic bag, and rolling a lime firmly on the counter before cutting helps release more juice. At only 30 calories and 1.69 grams of sugar per 100g, lime juice and zest are a low calorie way to add bright flavor to a dish without leaning on salt or sugar, and eating the pulp itself contributes 32% DV vitamin C and 2.8 grams of fiber per 100g.