Limes (Citrus Aurantifolia) are a fruit in the citrus family. Limes are believed to have originated in the Indonesian archipelago and were first grown on a large scale in southern Iraq and Persia. They are now grown worldwide in tropical and subtropical areas. The fruits are edible and the acidic juice and the fruit’s zest (the outer layer of peel) are used for its flavor in cooking or beverages. Limes are high in vitamin C and interestingly limes exceed lemons in both acid and sugar content.
Preparation
Tips for squeezing the most juice from citrus:
- Use a reamer or other citrus juicer
- Rolling the fruit on the counter helps burst some of the individual segments
- If the fruit has been in the fridge, putting the fruit for 20-30 seconds in the microwave on high helps the juice flow more easily. Let it cool for a minute before juicing.
- Cutting the fruit lengthwise instead of crosswise makes the fruit easier to grip and squeeze by hand
Tips for zesting citrus:
- Wash the fruit before zesting then peel only the outside colored part of the peel (the white part is more bitter)
- For strips/ ribbons use a micro-plane zester
- For larger strips use a peeler or knife
- For very fine pieces use a grater
Interchangeable substitutes:
- 1 tsp fresh lime zest
- 2 Tb fresh lime juice
- 1 tsp dried lime zest
- 1/2 tsp lime extract
- 2 tsp grated candied peel
