Lime
Lime is a fragrant, lemon-like fruit with a bright green, smooth rind. It is a key ingredient in Mexican, Indian, Latin American, and Asian cuisines.
There are three types of limes: Tahitian, Mexican, and Key limes. Tahitian limes are considered the largest and most delicious. Mexican limes are smaller but very fragrant and bright green. Key limes have a paler peel but are very juicy and flavorful. Like lemons, limes and Key limes contain large amounts of vitamin C.
How and when to buy?
Limes are available for purchase all year round.
Choose fruit that is firm and fairly heavy for its size. These contain the most juice. If you plan to use the zest in cooking, choose unwaxed limes, which are usually sold in stores rather than at markets. If you can't find unwaxed limes, wash them thoroughly with a stiff brush before using.
Culinary uses
To extract more juice from a lime, let it sit at room temperature for a while. Then, roll it between your palms a couple of times, pressing firmly. This will break up the pulp and release more juice. You can also microwave the lime for half a minute for the same effect.
Key limes make a wonderful pie filling, salsas, and curries, and can also be used in fish marinades. Lime juice can be added to gin and tonic or used in cocktails like margaritas, caipirinhas, and mojitos.
Instead of limes in cooking you can use lemons.
Storage
Place the fruit in a perforated bag and refrigerate for a couple of weeks. Sliced limes can be stored in the refrigerator, covered with plastic wrap, for up to 4 days.
All recipes with lime
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