Fruits

Tahitian Lime in gelato

Tahitian (Persian) lime juice is a highly acidic, low-sugar citrus juice (Citrus latifolia) used mainly in sorbets and citrus gelato to add bright, tart aromatics rather than sweetness or body.

Balancing parameters

Per 100 g of product, verified against independent food-science sources (listed below).

ParameterValue
Total Solids8.5%
Water91.5%
Sugars1.7%
Fat0%
MSNF0%
Protein0.4%
POD (sweetening power)1.9
PAC (anti-freezing power)2.8

Typical use: Roughly 8-18% of the mix in a lime sorbet; 3-8% as a flavor accent in creamier bases.

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How to use it in gelato

Lime juice contributes almost no fat, protein, or milk solids, so its role is flavor and acidity, not structure. Its sugars are low (~1.7g/100g), so it adds little POD or sugar-based PAC; balance sweetness and solids with added sugars. Its high citric acid (~6%) does lower the freezing point in practice and can slightly soften a sorbet, so avoid overloading juice. Use it in white/sorbet bases where acidity is wanted; pair the juice with zest or oil for aroma. Because pH is ~2.8, add juice after pasteurizing dairy bases to avoid curdling.

Origin & background

Tahitian lime is the same fruit as the Persian or Bearss lime, the seedless triploid Citrus latifolia. It reached California via Tahiti in the 1870s, and Brazil is now the world's largest producer, where the cultivar is known simply as 'Tahiti' lime (Citrus latifolia Tahiti).

Frequently asked questions

Sources

More fruits ingredients

Substitutes for Tahitian Lime