Similar in shape to lemons, the lime offers a more refined twist with less bitter and sour notes. It's still highly acidic and tart.
We look for fragrant limes with firm skins that are heavy for their size.
- Freshest in January to April, but around all year.
- Good for adding zeal and sour fresh bursts in drinks (cordial), desserts, chutney, pickles, Asian, Middle Eastern Indian dishes, baking (especially using the zest and juice in marmalade, chutney), food preservation, squeezed over seafood (ceviche) and many other main dishes (tacos).
- Store in fridge crisper when ripe.
Did you know? Lime contains higher phosphorous, vitamin A, calcium, folate than lemons?
We love the antibacterial properties of limes, and citrus varieties (lemons, navel oranges, mandarins) are plentiful through winter. So why not make an all-purpose citrus cleaner with your leftover citrus peel? Simply add enough peel to half fill a mason jar, add vinegar to the brim and let it sit for 2 weeks. You can add herbs and spices as well.