Lime Tips

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.
tags technorati : Food Tips Limes Citrus

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