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