Limes

Sharp, tart and intensely floral.

Limes have more acid and less sugar than lemons, giving them a punchier, more aggressive profile. They provide a high-frequency brightness that cuts through salt and heat.

Alright, limes. Mostly about the zing, really. But they do carry a decent whack of vitamin C. That's good for your immune system, gets energy out of your food, and helps you actually use the iron you get from plants. No bad thing.

Look for limes that feel heavy for their size. This usually means more juice.

Avoid any that have hard, crusty patches on the skin. You want them smooth and slightly soft when squeezed. The skin should be a vibrant, bright green. Pale or yellowish limes are getting older and losing their signature zesty bite.

Keep them in the fridge to stop them from drying out. They'll last for a few weeks in the crisper drawer.

If you only need the zest, zest the whole fruit before you juice it and freeze the leftovers. If you only need the juice, you can freeze the juice in ice cube trays for later.

Limes are the backbone of Southeast Asian and Mexican cooking.

Use the juice to brighten rich fats like avocado or coconut milk. Use the zest for intense aroma in cakes or marinades.

The acid in lime juice can also "cook" raw fish in a ceviche, firming up the protein without any heat.