November 25, 2012
Lime juice finds its utility in its acidity. Slightly more acidic than lemon juice, lime juice has a pH anywhere between 2.0 and 2.4. It lends a sour taste, tenderizes, and pickles as in ceviche.
Lime juice also provides a healthy dose of vitamin C, although about four times less than that the same amount of lemon juice.
Citrus juices also contain a bitter compound known as limonin. It typically does not exist in the juice as such, but mechanical processing looses it from macerated fruit tissue. Grapefruit juice contains greater concentrations of limonin. It is typically removed from commercially prepared orange juice in a process known as debittering.
Traditional Mexican, Thai, and Vietnamese in a particular make frequent use of the juice of limes.
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