The Internet Is Suddenly Obsessed with Peeled Limes

A few days back, while scrolling through Twitter, I came across a photo of a sight I’d never seen: a plate full of symmetrically-arranged lime segments, sans skin. This naked citrus sat beneath a pool of dim, standard-issue lighting you’d find in any domestic setting.

It’s the middle of the night but I cannot stop thinking about peeled limes and how evil and cursed the entire concept of peeling a lime is

— ✨ Khoi ✨ (@Exploditorium) June 30, 2017

In the past few days, this mere tweet has collected nearly 24,000 retweets and nearly 60,000 likes as of writing. It’s prompted a number of confessions on Twitter, admissions from people who hadn’t seen naked limes before. This original tweet inspired a motley of opinions: Some have been peeling their limes for years, topping them with salt and sugar (scraping them of skin doesn’t render them inedible, after all), while others recoil at the sight (“Satan’s margarita,” quipped one epigrammatist on Twitter). The tweets were even aggregated by Twitter itself into what we call a Twitter Moment.

I thought it was fake but it’s real y’all: the peeled lime

— ☁ brittboard (@yungishbrittany) July 3, 2017

so i jus peeled a lime bc i didnt believe twitter

— •dani• (@ddxni_) July 3, 2017

These numbers speak for themselves: There’s an astonishing number of people who haven’t seen peeled limes before, and I’m afraid that I’m part of this depressingly large demographic. All this in spite of liking the fruit generally more than most people! I suck on limes for leisure, an act others might consider a form of self-flagellation. Call me myopic and unimaginative if you wish, but I hadn’t even thought of peeling a lime before.

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If you’ve sworn by peeled limes, now’s your chance to say you were ahead of the game, that you beat the fad. But if you’re more like me, take this as a chance to expand your horizons. Steal a moment to savor the beauty of the naked lime. Peel the next lime you see, if you’re so motivated.

Do you peel your limes? Please let me know in the comments.

This article was written by Mayukh Sen from Food52 and was legally licensed through the NewsCred publisher network. Please direct all licensing questions to