Lemons are great, but have you ever had a lime? Both citruses come packed with vitamin C and all the health benefits you’d expect, but they differ slightly when it comes to flavor.
You can reach for either fruit if your dish requires some acidity, though lemons are a little sweeter than their green cousins. Limes feature heavily in Mexican, Indian, Thai, and Vietnamese cuisine where their freshness adds some zing.
You may find that limes can be a bit on the pricey side, so you definitely want to squeeze out as much juice as you can. This is how to get the most out of the little guys.
- Hold your lime vertically on a cutting board. You can cut off the edge to make it straight if that helps it stand better.
- Make a cut about one-third into the lime. Then, make another cut on the other side, so your lime is equally divided into three pieces.
- You now want to cut around the pith (AKA the white middle part) of each piece.
- You should be left with 4 crescent segments, plus a middle piece, all of which can be squeezed.
By using this method, you’ll be sure not to waste a drop!
