No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Limes

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.

Buying
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.

Storing
Fresh limes will last about 10 days in the refrigerator.

Preparing
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

Comments (2)

  • MrsMcFadden 10 May, 2010

    I'm sure they are referring to a variety vs location of where the limes are grown? When is the last time you heard that the US has major imports of limes from Iran? Ever seen that on a lime sticker? DUH.

  • gailg0404 24 Mar, 2009

    Why get limes all the way from Persia? Very ungreen to waste transportation getting them here. Mexico and S Califronia grow wonderful limes. I prefer the key limes from Mexico, much more juice!