Limes, in our culture, were pretty much intertwined with lemons in their use until a few years ago. However, this started to change in the U.S. when we found wedges of lime with Corona beer. This was the start of Mexican and Latin American influence on us in favor of limes for certain definite purposes.
Lime, both its juice and grated rind (zest), is also essential in Indian cuisine where they make sweetened lime pickle, salted pickle, and lime chutney. Many Mexican, Vietnamese and Thai dishes call for lime juice. This juice “almost cooks” fish in the making of Ceviche. Lime leaves are used frequently in certain parts of Asia.
Early British sailors acquired the nickname of “Limey” for the limes they’d eat aboard ship at sea to prevent scurvy. However, limes probably originated in Southeast Asia, and the Arabs brought them back from there and introduced them to the Egyptians and other North Africans around the 10th century who spread them to Spain, hence across Europe. Columbus saw to it limes made their way to the New World and around the Caribbean.
Now the U,S., Mexico and Brazil are the leading commercial producers of limes.
Limes are rich in vitamin C.
Choose firm limes, never brittle ones, with smooth, almost shiny skin for the most juice. Refrigerate immediately. When zesting limes, be careful not to include much of the bitter white pith just under the green skin.
Complements all fish and seafood
Use in any salad dressing in place of vinegar or lemon
Excellent salt substitute
Toss lime juice and zest with rice, veggies and chicken.
Serve with fresh avocado
Serve fresh corn with lime juice, chili powder and butter
Serve with fruit plates, soups, tacos, peanuts
Sorberts, cakes, pies,
Margueritas, Cuba libre, michelada, Brazilian Caipirinhas,
Ceviche – raw fish is marinated in lime juice with sharp seasonings.
Foodsites with lime recipes: