FoodFood InformationFruitCitrus
Limes are available twelve months of the year. The peak of season, which
combines the best quality and the lowest price, is in July and August. Most
of our limes are produced in Florida, a few are grown in California, and
we also import some from Mexico and Venezuela. Most limes are either of
the Tahiti variety or the Mexican variety, but most retailers identify their
limes 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 quite
as tart, they are more fragrant than their yellow cousins. Since they are
so very similar, in almost any recipe that calls for lemons, limes can be
substituted, and vice versa. As a rule, limes are dirt cheap in the summer
months, when lemons are very costly-so don't hesitate to use limes in place
of them. In the winter months it is wiser to use the less costly lemons
in place of the higher-priced limes.
Limes are at their best when used to flavor beverages. They are also excellent
for 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 will
lack acidity. As a lime ages even further, the skin will show brown, scalded
areas. A yellow or even a scalded lime can still be used as long as it is
firm, but it won't be as good as a dark green lime and should sell at a
much lower price. Store in the refrigerator, but after a couple of weeks
limes show a refrigerator burn on the skin.
Deamer 5/97