Tuesday, 16 September 2014

Limes...........


There's always a large bowl of limes in our kitchen and I use them most days in many different dishes both sweet & savory. I love the look and the texture of their skins - seeing them all piled up in a dark wooden bowl on my kitchen counter.......their zesty flavours waiting for me.....

I got to thinking about them the other day.....you know when your standing there........staring at nothing......... but one object.......and drift of into thought.......well I was doing that staring at my bowl of limes......I take them for granted - easy to pick up from the supermarket & cheap to buy they are always present in my kitchen waiting for me to cut them open.......

Here are some of my musings on limes.....


Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery. There are three main varieties - Tahitian, which is the largest, with the most acidic flavour; Mexican, slightly smaller, very aromatic, and with a particularly bright green skin- these are the ones usually avaliable in our supermarkets; and Key lime, which have a paler skin, a high juice content and a strong flavour. Like lemons, limes are high in vitamin C. If you want to try or a recipe calls for a different variety you would have to hunt them down at Asian stores, health food shop or Deli's.
When choosing your limes look for unblemished, firm limes that feel heavy for their size as they will be the juiciest. If you intend to use the zest, buy them unwaxed - If you can't find unwaxed limes, scrub the limes thoroughly before zesting......To extract the maximum amount of juice, make sure the limes are at room temperature, and roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres. Alternatively, microwave them for around 30 seconds, depending on the size of the lime - warming them up also helps them give up more juice.......You can store them in a varietie of ways - In a bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for about four days. I use limes to make Key lime pie; salsas and curries; marinades for raw fish; in dips and sauces; add a wedge to a classic gin and tonic or use to make cocktails such as the margarita, caipirinha or mojito.
You can also cut them in half & wipe the cut surface over counters or hands to remove strong smells; pop in bowl of water & microwave to freshen the microwaves interior or float a cut slice in a finger bowl on the table. I've seen them used in flower decorations to hold the stems and seen them used in interior design and pictures.....there's just something about their fresh colour.

check out my lime pinterest board for some amazing pictures & ideas

 limes