How to Get the Most Juice From a Lime

To get the most juice from a lime, roll it firmly on the counter under your palm, or microwave it for 10-15 seconds, before cutting. Both break down the inner membranes so the juice flows freely. Always zest before you juice, then cut and squeeze with the cut side facing up so the segments fold around the seeds.

A dry-squeezed lime gives up barely a teaspoon, while a warmed, rolled one gives you double. For laksa, tom yum or a quick dressing, that’s the difference between sharp and flat.

Step by step

1. Zest first. If you need zest, grate it off the whole lime before cutting; impossible once it’s squeezed.
2. Loosen the juice. Roll the lime hard on the counter, or microwave 10-15 seconds until slightly warm.
3. Cut across. Slice it in half crosswise (through the equator) to open the most juice pockets.
4. Squeeze cut-side up. Squeeze with the cut face up so the rind curls and pushes juice out; a fork twisted into the flesh helps.
5. Catch the seeds. Squeeze through your fingers or a small sieve.
6. Use a squeezer. A handheld citrus press is fastest and catches seeds for you.

Common mistakes

• Juicing straight from the fridge, when cold limes hold their juice tight.
• Cutting before zesting, losing the zest entirely.
• Squeezing cut-side down, so juice runs down your hand instead of into the bowl.
• Forgetting to strain, leaving bitter seeds in the dish.

What does it mean to segment or supreme a lime?

Segmenting (or “supreming”) means cutting away the peel and pith, then slicing between the membranes to free clean wedges of flesh with no skin. It’s mostly for presentation in salads and desserts; for everyday cooking, juicing is all you need.

▶ Watch: How to Get All the Juice Out of a Lime (short)

With your lime juiced, tell OneToCook what’s in your fridge for tonight’s recipe. See the technique glossary for more, and learn how to prep chilli and how to make smashed cucumber salad next.