Lime, One Medium Grown in Mexico
Limes, with a rich history dating back to the 1500s, are a tropical citrus fruit renowned for their slight sweetness and tangy flavor. These seedless gems are not only delicious but also versatile, making them a must-have in any kitchen. Experience the refreshing taste of fresh limes in your cooking and beverages, elevating your culinary creations.
How to Ripen
Limes are harvested at their peak ripeness, ensuring they are ready to infuse your dishes with their unique flavor profile. If you need to ripen your limes further, simply leave them at room temperature for a few days.
How to Store
To maintain their freshness, refrigerate limes in a sealed plastic bag. This preservation method helps prolong their life, allowing you to enjoy their zesty taste whenever you desire.
How to Prep
Before preparing, wash your limes under cool, running water. For optimal juicing, bring them to room temperature and roll them on the counter to maximize juice extraction.
For simple wedges, slice off the top and bottom of the lime before quartering it. You can easily cut lime quarters into eighths for cocktails or garnishing.
When zesting, use a fine grater to carefully remove only the very top layer of rind, which will add a fragrant touch to your dishes.
Chef's Tip
Add a few sprigs of rosemary to your fresh-squeezed limeade for an aromatic enhancement that will delight your taste buds.
Limes
With a history that can be traced back to the 1500s, this tropical citrus fruit is beloved around the world for its slight sweetness and tangy, seedless pulp.
How to ripen
Like lemons and oranges, limes are harvested when they're ripe and recipe-ready.
How to store
Refrigerate in a sealed plastic bag.
How to prep
Wash limes under cool, running water before slicing, juicing, or grating for zest.
When juicing, bring the lime to room temperature and roll it on the counter to extract more juice.
For easy wedges slice of the top and bottom of the lime and then quarter the lime. Lime quarters can be sliced into eighths.
For zest, use a fine grater and only use the very top layer of rind.
Chef's tip
A few sprigs of rosemary will bring out the best in a fresh-squeezed limeade.
