lime.

Limes can last up to 3-4 weeks in the refrigerator if stored in a sealed plastic bag to prevent dehydration.

Look for limes that feel heavy for their size and have thin, smooth skin. Avoid limes that are hard or have very thick, bumpy rinds.

Lemon juice is the best substitute, though it is slightly less acidic. For specific recipes, calamansi or a small amount of white vinegar can work.

Yes, you can freeze whole limes, but they will become mushy upon thawing. They are best used for juice after freezing.

Yes, the green outer layer (zest) is highly aromatic and edible. Avoid the white pith underneath, as it is very bitter.

Limes are acidic in their natural state (low pH), but they have an alkalizing effect on the body once metabolized.

Microwave the lime for 10-15 seconds or roll it firmly on the counter before cutting and squeezing.

Limes are generally smaller, green, and more acidic with a slightly bitter undertone, while lemons are larger, yellow, and slightly sweeter.