I attended a business meeting in the Midwest and one of our clients took our management team and a few other business partners to dinner at an awesome Mexican restaurant. When the appetizers were served I commented that it was a wonderful presentation and that everything looked very fresh, including the avocado slices.
Speaking to the woman seated across from me I said that even though I use a good amount of lemon juice, whenever I prepare avocados they still turned dark pretty quickly. This happens whether they are sliced, used in guacamole, etc. She responded that the secret is to use lime juice. She proceeded to tell me that she was born and raised in Central America and that it is customary there to use fresh limes or juice rather than lemon.
I have tried it and lime seems to work much better than lemon, so it would stand to reason that they are more acidic. However, I never thought there was that much difference. So, on to the questions.
Are limes more acidic than lemons? Are there any other differences in their properties that could make a difference?