Lime

While it is common to see lime being squeezed to extract its juice to serve as a drink, Indonesian cooking finds its own way to give this green skinned fruit of grape size a special place. Thanks to its orange pulp and fragrant sour taste, lime is used to balance the overall flavor of many dishes. Some common uses of lime include being extracted as part of fish and chicken marinade, squeezed over cooked curries, served as side offerings as many prefer to have extra lime tastes in their dishes, or having it stir fried along with other ingredients as a final touch. In particular, lime is also great for eliminating unpleasant smells of seafood, and may be used in beverages, salad dressings, guacamole, sorbets, and jams, and to enliven dark curries.