Limes
Varieties
Although limes can be either sweet or sour, the sour varieties are the ones generally available in North America. Among the varieties commonly found at the market are the California seedless, called Bearss; the acidic Persian variety, grown in Florida; and the small round Key lime, an acidic variety that grows in Mexico and Florida.
Preparation, Uses, & Tips
Limes can be used in almost every dish where lemons are called for, including soups, sauces, vinaigrettes, cakes and other desserts, sorbet, and as an addition to drinks, such as margaritas. Seviche, the raw seafood dish from Peru, uses lime juice as a marinade. Limes are a popular ingredient in the cuisines of Latin America, Thailand, and other Southeast Asian countries, as well as India, Africa, and the West Indies. Try using the discarded rind of juiced limes to clean copper-bottomed pots and pans.
Storing
More perishable than lemons, limes will keep in the refrigerator for up to two weeks and will keep at room temperature for up to one week.
Nutrition Highlights
Lime, 1 fruit (2-inch [5cm] diameter)
- Calories: 15
- Protein: 0g
- Carbohydrate: 6g
- Total Fat: 0g
- Fiber: 2g
*Excellent Source of: Vitamin C (20.10mg)
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