Now that we’ve gotten the basics of citrua out of the way, I’d like to get into the specifics of a few cultivars of the citrus family. Specifically, limes. While there are many varieties of limes, there are two in which most Americans are most familiar – the Key Lime and the Persian Lime.
Key Limes are the little 2 inch limes colored a yellow/green. Persion limes, probably a hybrid between key limes and the citrion, are the color of, well, limes. There are other cultivars out there, but I’m going to focus mostly on these two.
- Persian Limes are available year round.
- Key Limes peak season runs from June through August.
- Persian Limes should be brightly colored and heavy in weight for their weight. They should feel hard when squeezed.
- Key Limes should be a light greenish-yellow skin and a fine grained skin.
- Small brown areas, won’t affect flavor.
- Avoid limes with hard, shriveled skins.
- Persian limes can be stored in the refrigerator for up to 10 days.
- Key limes can be stored in the refrigerator for up to 5 days.
- 6 to 8 limes = 1 lb.
- 1 medium = 1 1/2 Tablespoons juice.
- Limes go with bananas, basil, cashews, chicken, chiles, cilantro, coconut, fish, jimaca, lychee, mint, passion fruit, pineapple, pork, seafood, tequlia, or tomato.
- Wash limes thoroughly if you plan to use the skin.