Makrut lime's thick, bumpy skin and tart pulp are a package deal that's been fueling Southeast Asian cuisine for centuries. Rich in vitamin C and flavonoids, it's a nutrient-dense superfruit that's worth eating whole, not just its juice. You'll get the most benefits from the entire fruit, not just the extract.
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Bumpy and nearly juiceless — the zest is prized but the leaves even more so.