The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are highly aromatic and have a taste that's both stronger and slightly sweeter than lemons.
Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery. Three main types are available: Tahitian, which is the largest, with the most acidic flavour; Mexican, slightly smaller, very aromatic, and with a particularly bright green skin; and Key lime, which have a paler skin, a high juice content and a strong flavour. Like lemons, lime are high in vitamin C.
How do I get Lime ready to use?
To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres. Alternatively, microwave them for around 30 seconds, depending on the size of the lime - warming them up also helps them give up more juice.
What about keeping Lime?
In a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.
How do I cook Lime?
Use to make Key Lime pie; salsas and curries; marinades for raw fish; add a wedge to a classic gin and tonice or use to make cocktails such as the margarita, caipiriñha or mojito.
The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are highly aromatic and have a taste that's both stronger and slightly sweeter than lemons.
Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery. Three main types are available: Tahitian, which is the largest, with the most acidic flavour; Mexican, slightly smaller, very aromatic, and with a particularly bright green skin; and Key lime, which have a paler skin, a high juice content and a strong flavour. Like lemons, lime are high in vitamin C.