Everyday Food, January/February 2006

Liven up your winter menus with the zest and juice of this brightly flavored citrus fruit.

What Are They?
Limes are a member of the citrus family. We are most accustomed to the Persian lime, which is shaped like a lemon (but generally smaller), with a thin green rind and pale, fragrant green pulp. Persian limes are naturally seedless. Their high acid content and tartness make them a powerful cooking ingredient. Limes are harvested when they're still deep green, not fully ripened, for maximum acidity.

Persian limes are available year-round. Look for smooth skin with no brown spots; avoid dried-out limes. The fruit should be heavy for its size and give slightly when pressed.

Fresh limes will last about 10 days in the refrigerator.

If you're going to be using the zest, wash limes thoroughly just before zesting; if a recipe calls for zest and juice, zest before juicing. One lime will yield about 2 tablespoons juice.

Related Recipes
Mango and Hearts of Palm Salad with Lime Vinaigrette
Lime-Marinated Skirt Steak
Lime Squares with Pistachio Graham-Cracker Crust
Sparkling Limeade


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