They are used in almost every national cuisine to give both sweet and savory lime dishes a fresh, sour taste. The sharp taste of limes enlivens dishes and gives them a special piquancy.
The fragrant lime peel has a high oil content. If we are cooking at home, the lime zest can be grated or removed with a vegetable peeler. You can also use a special kitchen tool for this, which turns lime zest into long, thin ribbons.
If you add lime zest to sugar, it will give it extra depth. Cut the zest of two limes into thin strips and blitz it in a food processor together with 500 g of sugar. Then spread the mixture on a baking sheet and let it dry. After that, store 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 good for the body. They contain 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, sprinkled over
pineapple
,
mango
or papaya, brings out the flavor of these fruits. It can also be noted that lime juice is especially good paired 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 fruit and try not to take shriveled, dried-out ones. Fresh limes are good for zesting, while it is better to squeeze juice from older fruit.
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