Used in drinks, seafood and chicken dishes, desserts and cakes, limes add zing and zest to both sweet and savoury dishes.

Tips

• To get the most juice from a lime, roll it firmly on the benchtop (or pop in the microwave for a few seconds) before squeezing.
  
• Grate only the green rind from the limes – the white pith is bitter.
• Zest is the American term for rind. This is the part with the most aromatic perfume.
• A “zester” is a small tool with about six sharp holes at one end. It removes the rind thinly and evenly, and is the quickest way to achieve shreds.
• One lime will yield about two tablespoons of juice, which can be frozen.

  All about limes

  Limes are a tropical citrus fruit famous for having been given to British sailors to prevent scurvy (hence the nickname “limey”). They give a distinctive flavour to many Asian, Mexican, Central and South American, Indian, West Indies and Tahitian dishes, where they are used more often than the lemon and are stronger in flavour. Limes also preserve colour in fruit and vegetables, tenderise and add acidity.

  A valuable source of vitamin C, they contain bioflavenoids, which act like antioxidants and reduce the need for salt as seasoning. The main variety grown in Australia is the large Tahitian lime, although the smaller Mexican (also known as West Indian or Key lime) are available, with native limes growing in popularity. The peak season is autumn, though they are available all year round.
  Choose firm, shiny fruit that feel heavy for their size.

  Lime recipes

  • Salmon with lime crème fraîche
    
    
    
    
    
    
    
  • Prawns with lime, chilli and coriander
    
    
    
    
    
    
    
  • Limeade
    
    
    
    
    
    
    
  • Key lime pie

  This feature is from The Australian Women's Weekly March 2007. Photography and styling by Brett Stevens/Amber Keller.