Lime

The lime is a bright citrus fruit with a sharp sour taste and an aromatic peel. It’s often used to add lift, fragrance and balance to dishes and drinks.

Latin name: Citrus spp.
Family: Rutaceae (rue family)
Origin: Southeast Asia

Description

Limes grow on citrus trees and thrive mainly in (sub)tropical regions. The plants are sensitive to cold, so limes are generally not cultivated on a large scale in cooler northern climates. The name “lime” is also used for several different species and hybrids; some are crosses with, for example, lemon or mandarin.

In the kitchen

Lime is popular in many Asian, Australian and South American cuisines and is now used worldwide. You can use the zest, juice and flesh: in curries, marinades, dressings, salsas, desserts and cocktails. Lime pairs well with coriander, ginger, garlic, chilli, coconut, and with fish or chicken.

Storage & preparation

Keep limes at room temperature for a few days, or longer in the fridge (ideally in the salad drawer). For more juice, roll the fruit firmly on the counter or warm it briefly until just hand-warm. Zest before juicing and use only the green outer layer (avoid the bitter white pith). Juice and zest can also be frozen, for example in an ice-cube tray.