Limes, the green-skinned cousin of lemons, are available year-round with bright green Persian limes being the type most widely sold. Their tart, lively flavour is a bit less acidic than that of lemons and goes great with the foods of summer-marinades, grilled meats and seafood, drinks, salads and desserts.
This isn’t surprising when you consider that limes are essential to the warm-weather cuisines of Southeast Asia, Latin America and the Pacific Islands. Just like lemons, this popular fruit has many culinary uses. The juice and peel not only add their refreshing tartness to a variety of dishes, but also enhance the flavors of other foods similar to salt. Limes are an excellent source of vitamin C.
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