Lime Juice to Lime Conversion Chart: USDA Yield Data & Varieties

By Sophie Dubois

Table of Contents

Lime Juice to Lime Conversion Chart

Need precise lime juice measurements for cooking or cocktails? Here's the exact conversion chart based on average lime size (2-3 inches diameter). Each lime yields 2-3 tablespoons (30-45ml) of juice. For best results, roll limes on counter before juicing to maximize yield.

Lime Juice Volume Number of Limes Needed
1/4 cup (60ml) 2-3 limes
1/2 cup (120ml) 4-5 limes
3/4 cup (180ml) 6-7 limes
1 cup (240ml) 8-9 limes

Lime Varieties and Juice Yield Comparison

Conversion accuracy depends on lime variety. USDA FoodData Central measurements (2023) show significant differences between common types. This evidence-based comparison prevents recipe failures from incorrect substitutions:

Lime Variety Average Fruit Weight Juice Yield per Lime Acidity (pH)
Persian (Bearss) 67g 28-45ml (2-3 tbsp) 2.0-2.4
Key (Mexican) 45g 15-25ml (1-1.75 tbsp) 1.8-2.2

Source: USDA FoodData Central, Lime, raw (FDC ID: 170392) - fdc.nal.usda.gov/fdc-id-170392

Citrus juicer and lime slices

Frequently Asked Questions

How much juice is in one average lime?

One average-sized lime (2-3 inches diameter) yields 2-3 tablespoons (30-45ml) of juice. For maximum yield: 1) Roll firmly on counter, 2) Microwave 10-15 seconds, 3) Use citrus juicer, 4) Cut crosswise. Size and ripeness affect exact yield.

Can bottled lime juice substitute fresh?

Yes, use 1:1 substitution for most applications. However, context boundaries are critical: Fresh juice is essential for raw applications like ceviche (where volatile oils define flavor) and high-end cocktails, while bottled is acceptable in cooked dishes (soups/stews) or high-sugar cocktails where flavor nuances are masked. Cook's Illustrated sensory testing confirms bottled juice lacks brightness in delicate applications due to thermal processing.

Source: Cook's Illustrated, "The Truth About Lime Juice" (2013) - cooksillustrated.com/articles/209

How long does lime juice last?

Whole limes: 1-2 weeks room temp, 3-4 weeks refrigerated. Fresh juice: 3-4 days refrigerated in airtight container. Freeze in ice cube trays for 3-4 months. Bottled juice: 12-18 months unopened, 6-8 weeks refrigerated after opening.

Lime zest vs juice conversion?

Not directly interchangeable. One lime yields 1-2 tsp zest and 2-3 tbsp juice. Use zest first (before juicing), then juice the same lime. Zest provides intense citrus oil flavor without acidity or liquid content.

Spice Storage Hacks for Freshness

Proper storage preserves flavor potency. Key tips:

  • Store in airtight glass jars away from heat/light
  • Label with purchase date (cumin best within 1 year)
  • Freeze whole spices like coriander for long-term use
  • Keep spices in cool, dark places (not near stove)
Spice jars on wooden shelf

Lime Juice Usage Tips

  • Marinades: Use for tenderizing chicken, fish, or tofu (1/4 cup lime juice per 1 lb protein)
  • Dressings: Mix with olive oil, salt, and pepper for salad vinaigrettes
  • Cocktails: Essential for mojitos/margaritas; bottled juice works for quick drinks
  • Salsas: Add 1-2 tbsp juice per cup of salsa for brightness

Buying Guide

Product Features Best For
Fresh Limes Firm, smooth, heavy for size Cooking, garnishing, fresh applications
Bottled Lime Juice 100% pure, no additives Quick recipes, cocktails, dressings
Lime Zest Intense citrus oil flavor Baking, sauces, desserts
Sophie Dubois

Sophie Dubois

A French-trained chef who specializes in the art of spice blending for European cuisines. Sophie challenges the misconception that European cooking lacks spice complexity through her exploration of historical spice traditions from medieval to modern times. Her research into ancient European herbals and cookbooks has uncovered forgotten spice combinations that she's reintroduced to contemporary cooking. Sophie excels at teaching the technical aspects of spice extraction - how to properly infuse oils, create aromatic stocks, and build layered flavor profiles. Her background in perfumery gives her a unique perspective on creating balanced spice blends that appeal to all senses. Sophie regularly leads sensory training workshops helping people develop their palate for distinguishing subtle spice notes and understanding how different preparation methods affect flavor development.