FoodFood InformationFruitCitrus
Limes are available twelve months of the year. The peak of season, whichcombines the best quality and the lowest price, is in July and August. Mostof our limes are produced in Florida, a few are grown in California, andwe also import some from Mexico and Venezuela. Most limes are either ofthe Tahiti variety or the Mexican variety, but most retailers identify theirlimes as Persian. However, I have yet to see a lime from Persia.
Limes are similar in flavor and texture to lemons. While they are not quiteas tart, they are more fragrant than their yellow cousins. Since they areso very similar, in almost any recipe that calls for lemons, limes can besubstituted, and vice versa. As a rule, limes are dirt cheap in the summermonths, when lemons are very costly-so don't hesitate to use limes in placeof them. In the winter months it is wiser to use the less costly lemonsin place of the higher-priced limes.
Limes are at their best when used to flavor beverages. They are also excellentfor use on seafood, salad greens, and avocados. The fresher the lime,the darker green the skin color. A yellowish lime isn't too fresh and willlack acidity. As a lime ages even further, the skin will show brown, scaldedareas. A yellow or even a scalded lime can still be used as long as it isfirm, but it won't be as good as a dark green lime and should sell at amuch lower price. Store in the refrigerator, but after a couple of weekslimes show a refrigerator burn on the skin.
Deamer 5/97