How to cook lime

The lime is a small citrus fruit with thin, smooth, dark-green skin, measuring about 1 to 1.5 inches in diameter. The pulp is pale green and is divided into 10 to 12 segments. The fruit has an aromatic taste but is too tart for eating out of hand. Its primary use is to flavor other foods.

Family – Rutaceae
Scientific name – Citrus aurantifolia

Common name – lime

High in vitamin C
Contains antioxidants that promote health

Varieties

The many varieties of lime are nearly identical in shape and appearance, but their degree of acidity ranges from nearly neutral to extremely tart. Among the high-acidity varieties are the small Mexican or Key lime, which has a sweet-tart taste. The Tahitian lime comes in two strains, the Persian and Bears, all of unknown origin and nearly seedless. These limes are grown commercially in California and the coastal areas of Florida. The Rangpur lime is highly acidic and is somewhat different in appearance from the others, with its pale-yellow peel, orange-red pulp, and green cotyledons. It is very seedy but has ornamental value. The Palestine “sweet” lime, less acidic than the others, also grows in south Florida.

Origin and botanical facts

Limes may have originated in Asia, in the vicinity of India, Burma, and Malaysia. The silhouette of the lime can be observed in 2nd to 3rd century Roman art, and limes appear to have been popular in Europe around the time of the Crusades. Limes probably were brought to the New World along with other citrus species by Columbus. The Key lime was brought to the Americas by the Spaniards and cultivated in Mexico, the West Indies, some Central American countries, and the Florida Keys. The lime became popular in the West as a preventive and treatment for scurvy among British sailors. For the same reason, its popularity rose further in the United States during the California Gold Rush of 1849 and the construction of the transcontinental railroad. Four decades later, lime production ceased after a damaging freeze in the 1890s but under-went a resurgence after World War I.

The lime tree is small and crooked with thorny branches. Like its cousins in the citrus family, the tree produces small white flowers that later become the fruits. In the United States, lime trees grow best in the southern states. Southern Florida is the source of more than 85 percent of North American limes. Limes are available throughout the year, but the supply is most plentiful from May to October.

How to cook lime

When choosing limes, select those that are brightly colored and smooth-skinned. Uncut limes can be refrigerated in a plastic bag for up to 10 days. Cut lime can be tightly wrapped in plastic and refrigerated up to 5 days.

Lime juice is an excellent meat tenderizer and flavor enhancer, and it is well known as an ingredient in the mixed drink known as the margarita. Lime also has many nonculinary uses, including the manufacture of perfumes, suntan products, and cattlefeed (lime seeds are believed by some farmers to keep cattle’s coats shiny and to prevent the appearance of parasites such as ticks).