Cookbook:Lime
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| Category | Fruits |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients
Limes are sour green citrus fruits grown in tropical and subtropical regions.[1][2]
Characteristics
[edit | edit source]Limes have the characteristic traits of other citrus fruits, including their dimpled skin and juicy flesh. Most limes are picked and sold when dark- to yellow-green in color,[2][3] though they actually fully ripen to a yellow-orange color on the tree.[4][5][6][7] They do not ripen further once picked, staying green. The pulp is a pale yellow-green color, and the juice of most varieties is quite acidic with little sugar.[1][4][8][7][9] The characteristic lime aroma comes from various terpene compounds, such as (+)-limonene.[5][8]
Varieties
[edit | edit source]The Key lime, also called Mexican lime, West Indian lime, or "true lime" is Citrus aurantifolia.[2][5][8][7] These limes tend to be smaller, rounder, seedier, more aromatic, and slightly more yellow in color.[2][4][10][11][12] Their flavor tends to be influenced by their growing conditions, with those grown in Mexico tending to have a pronounced bitterness and astringency.[13] The Persian lime, also known as the Tahitian lime or Bearss lime, is C. latifolia.[1][8][7][6] It is common in North America and Europe,[5] and it features a large oblong shape, dark green skin, and bright flavor.[10][11][13][14]
Other minor lime varieties include the mandarin/Rangpur lime (C. limonia), sweet/limetta lime (C. limetta), and Palestinian/Indian sweet lime (C. limettoides).[1][7]
Seasonality
[edit | edit source]Selection and storage
[edit | edit source]Like with other citrus fruits, look for limes that are firm, shiny, and heavy,[10][11] without significant blemishes, bruising, dryness, or soft spots.[10] Limes with more yellow coloration tend to be less tart than greener limes.[10] Store whole limes in plastic in the fridge, where they will keep for up to several weeks.[2][10][11]
Use
[edit | edit source]Though generally too tart and bitter to consume raw and on their own,[15] limes are used in a range of cuisines globally, especially as a seasoning. The juice is used for flavor and acidity in various beverages, desserts, confections, condiments, marinades, and more.[7][8][9][15] The zest can be bitter, but it also contributes flavor and color.[9][15] In western Asia, the whole fruits may be boiled and dried to produce a seasoning used in savory soups and stews.[5][7][8]
Substitution
[edit | edit source]In some cases limes and lemons can be substituted for each other;[2][15] however, note that the specific aromatic profiles are quite different. The colors may also differ, which can be relevant when using as a garnish.
Recipes
[edit | edit source]References
[edit | edit source]- ↑ a b c d "Lime | Description, Fruit, Types, Varieties, History, & Facts | Britannica". www.britannica.com. 2025-01-25. Retrieved 2025-01-26.
- ↑ a b c d e f Friberg, Bo (2016-09-13). The Professional Pastry Chef: Fundamentals of Baking and Pastry. Wiley. ISBN 978-0-470-46629-2.
- ↑ The Culinary Institute of America (CIA) (2015-02-25). Baking and Pastry: Mastering the Art and Craft. John Wiley & Sons. ISBN 978-0-470-92865-3.
- ↑ a b c The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e McGee, Harold (2007-03-20). On Food and Cooking: The Science and Lore of the Kitchen. Simon and Schuster. ISBN 978-1-4165-5637-4.
- ↑ a b "Bearss lime | Givaudan Citrus Variety Collection at UCR". citrusvariety.ucr.edu. Retrieved 2025-01-26.
- ↑ a b c d e f g Davidson, Alan (2014-01-01). Jaine, Tom (ed.). The Oxford Companion to Food. Oxford University Press. doi:10.1093/acref/9780199677337.001.0001. ISBN 978-0-19-967733-7.
- ↑ a b c d e f Van Wyk, Ben-Erik (2014-09-26). Culinary Herbs and Spices of the World. University of Chicago Press. ISBN 978-0-226-09183-9.
- ↑ a b c Ruhlman, Michael (2008). The Elements of Cooking: Translating the Chef's Craft for Every Kitchen. Black Incorporated. ISBN 978-1-86395-143-2.
- ↑ a b c d e f "Cooking with Limes". BettyCrocker.com. Retrieved 2025-01-26.
- ↑ a b c d Kipfer, Barbara Ann (2012-04-11). The Culinarian: A Kitchen Desk Reference. Houghton Mifflin Harcourt. ISBN 978-0-544-18603-3.
- ↑ "Mexican lime | Givaudan Citrus Variety Collection at UCR". citrusvariety.ucr.edu. Retrieved 2025-01-26.
- ↑ a b "Key Limes? More Like Key LIES". Serious Eats. Retrieved 2025-01-26.
- ↑ The Culinary Institute of America (CIA) (2011-09-13). The Professional Chef. John Wiley & Sons. ISBN 978-0-470-42135-2.
- ↑ a b c d Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.