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Lime fruit, and particularly their juice, are used in beverages, such as limeade (akin to lemonade). Alcoholic drinks prepared with limes include cocktails such as the margarita, mojito, and Cuba libre, as well as many drinks that may be garnished with a thin slice of the fruit or corkscrew strip of the peel (twist). One customary consumption of tequila is in shots accompanied by lime wedges and salt. Beer is often served with limes in Mexico, as well as some other countries. Lime juice is also used in commercial soft drinks.
In cooking, lime is valued both for the acidity of its juice and the floral aroma of its zest. Perhaps most famously, it is used in Key lime pie. It is also used for its pickling properties in ceviche. Additionally, the leaves of the Kaffir lime are used in Southeast Asian cuisine.
In order to prevent scurvy during the 1800's, British sailors were issued a daily allowance of citrus such as lime (presumably Citrus aurantifolia), giving them the nickname Limey. It was later discovered that this beneficial effect derived from the quantities of vitamin C the fruit contain.
Lime extracts and essential oils are frequently used in perfumes, cleansing products, and for aromatherapy. Such use should not be confused with that of the unrelated "lime tree".
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