Lime fruit is a citrus fruit native to Asia. As are most citrus fruits, lime has a characteristic tangy taste. For eons, this close relative of the lemon has been used in the craft of ancient medicine to cure a number of ailments. There are many varieties of lime depending on the geographical location, and most of them are found within the tropical and Mediterranean climatic zones. It has a pale green color with a soft, juicy pulp that can be squeezed to give lime juice, which is a popular citrus beverage.
Limes contain vitamin C in high quantities, which is essential for tissue growth and repair and responsible for maintaining healthy teeth and bones. Vitamin C also aids the production of collagen, which is responsible for development of blood vessels, tendon, cartilage, tendons and ligaments. Flavonoid glycosides present in limes also prevent oxidation that causes cancer. Lime juice has also been found to have antibacterial properties to help the body fight diseases like cholera. Lime also contains liminoids that activate the enzyme GST in the liver to remove cancer-causing toxins from the blood stream, thus keeping cancer at bay and detoxing the body. Limes have been known also for curing scurvy, a disease caused by vitamin C deficiency that causes mouth ulcers and cracked lips and mouth corners. The natural oils found in the skin of a lime keep the skin soft and glowing. Other benefits of lime include blood sugar regulation, improved vision and healing properties, among others.
Limes have a characteristic tart taste, but you can add some sugar to the juice in order to make some limeade. The measures to use are going to be dependent on how tart the limes are, and even how sweet you would like your limeade to be. Playing around with other ingredients like ginger can liven up the flavor of your juice to your desired taste.