Lime

Sharper, greener citrus than lemon. The backbone of ceviche, pad Thai, and Caribbean marinades.

In the air fryer. Use as a finish. Acid in long marinades can 'cook' delicate proteins before heat.

Nutrition

Typical values per 100g raw

30kcal

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Southeast Asia; Persian and Key limes differ in size and acidity.

Similar vitamin C story to lemon. Juice cuts richness in fried and coconut-heavy dishes.

Fridge for longer life; cut limes sealed and chilled a few days.

Wash before zesting or squeezing if rind contact matters.

Same as lemon. Discard moldy fruit. Phototoxic oils in peel can sensitize skin in rare cases with sun exposure.

Thai · 380°F · 10 min

Coconut-turmeric marinade and a fast peanut sauce. Skewers pick up grill-adjacent char in the basket.

40 min total · 4 servings

Chinese · 400°F · 16 min

Crispy cornstarch-coated chicken cubes in a savory sesame sauce in about 30 minutes, weeknight-friendly, no deep fryer.

32 min total · 4 servings

Mexican · 380°F · 14 min

Chicken strips with peppers and onions in one basket: fajita night without a screaming skillet.

29 min total · 4 servings

Caribbean · 380°F · 28 min

Allspice, Scotch bonnet heat and thyme on bone-in thighs. Island char from a basket, not a drum.

48 min total · 4 servings

Peruvian · 380°F · 28 min

Soy, ají, cumin and garlic on chicken. Rotisserie-style flavor without the spit.

48 min total · 4 servings

Indonesian · 380°F · 18 min

Sweet-savory kecap manis chicken with garlic and shallot. Warung flavors from the basket.

35 min total · 4 servings