The lime most likely started its plant life in India, Persia, China and East Indies.  Although some believe it came from China and spread into India and Persia.  Many other countries grow limes, such as West Indies, Mexico, Egypt, Israel and Australia.

Lime (Citrus Aurantifolia) is one of the smallest species and the least hardy.  The rind or skin of a lime is very thin and the pulp juicy and green.  It has a subtle lemony scent and a zesty flavor of its own.

Nutritional Value
Lime is high in vitamin C, with a fair source of calcium, potassium, phosphorous, iron, and thiamine.

Lime resembles small, very firm lemons

Buying and Storing
Always buy limes that are green and yellow green in color and heavy for their size. 

Limes are ripe when green-skinned, limes stored for several weeks begin to lose their glossiness and their skins will become yellowish. These  limes are still fine to use and in fact the juice content of the lime increases after picking and during storage.  

Lime flesh is always a green yellow and its practically seedless. Limes can be stored in the refrigerator for up to 3 weeks.  

Use and Serve
Limes maybe used in place of lemons and yet there are recipes where the subtle difference of lime matters.  

Limes are particularly refreshing in drinks and sorbets. A little rind goes a long way.  A squeeze of lime on melons really brings out their delightful flavor.  



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