They are used in almost all national cuisines in order for sweet and unsweetened lime dishes to acquire a fresh, sour taste. The sharp taste of limes enlivens the dishes and gives them a special piquancy.
The fragrant lime peel has a high oil content. If we cook at home, then the lime zest can be grated or peeled. You can also use a special cooking device for this. With its help, long thin ribbons are obtained from lime zest.
If you add lime zest to the sugar, it will give it extra depth. You need to cut the zest of two limes into thin strips and beat in a food processor along with 500 g of sugar. Then spread the mass on a baking sheet and let it dry. Then put it in the refrigerator in a tightly closed container. Lime sugar is used in baking, to decorate glasses when making cocktails, or simply added to tea and herbal drinks.
In winter, eating limes is especially beneficial for the body. It contains a large amount of vitamin C. Lime oil also has bactericidal properties.
Recipes with limes are varied, especially in Thai and Mexican cuisine. Limes can often be replaced with lemons, but lime tastes less bitter and more aromatic. Freshly squeezed lime juice, if sprinkled on
pineapple
,
mango
or papaya, brings out the flavor of these fruits. It can also be noted that lime juice is especially good in combination with salmon.
Whole limes can be stored in the refrigerator for up to two weeks. The heavier the lime, the juicier it is. Choose the freshest fruits, and try not to take shriveled, dried fruits. Fresh limes are suitable for peeling, and it is better to squeeze juice from old fruits.
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