Lime

Store whole limes at room temperature for up to a week or refrigerate for 2-3 weeks. Juice and zest can be frozen in ice cube trays for several months.

High in vitamin C; lime juice contains citric acid which adds tartness

Roll limes firmly on the counter before juicing to release more juice

Zest before juicing—it's nearly impossible to zest after cutting

One lime typically yields 2 tablespoons of juice and 1 teaspoon of zest

For maximum juice, microwave whole lime for 10-15 seconds before cutting

Use a fine grater or microplane for zest, avoiding the bitter white pith beneath

Cilantro, mint, basil, and other fresh herbs

Coconut milk in curries and soups

Fish, shrimp, and other seafood

Chili peppers, ginger, and garlic

Avocado in guacamole and salads

Tequila and rum in cocktails

Grating too deep and including bitter white pith along with the zest

Adding lime juice too early when cooking—add at the end to preserve bright flavor

Using dried-out limes that feel light or hard—they contain very little juice

Storing cut limes uncovered, which causes them to dry out quickly