Limes
Limes are a member of the citrus family. We are most accustomed to the Persian lime, which is shaped like a lemon (but generally smaller), with a thin green rind and pale, fragrant green pulp. Their high acid content and tartness make them a powerful cooking ingredient.
Nutrition: Limes are fat free; saturated fat free; sodium free; cholesterol free and high in vitamin C. These citrus gems contain calcium and folate, two nutrients that are important for post-menopausal women and women of child-bearing age. One fresh lime contains 22 milligrams of calcium and over five micrograms of folate. Not bad for a tiny little fruit! Lime peels can combat aging skin. The peels of citrus fruits contain an inhibitor of melanin production. With age and UV ray exposure, melanin, which gives skin its pigment, can build up and deposit itself as spots on your skin. Treating skin to a mask with bits of lime peel in it could reduce this hyperpigmentation. Limes are anti-carcinogenic. The limonoid compounds in limes have been shown to prevent cancers of the colon, stomach and blood. Though the exact mechanism is unknown, scientists have observed that antioxidant limonoids also cause cancer cell death. Lime limonoids also stay active longer in your bloodstream, mopping more free radicals than green tea or dark chocolate. . Lime juice can help prevent formation of kidney stones. Fresh or from concentrate, lime juice contains more citric acid than orange or grapefruit juice. Citric acid is a natural inhibitor of kidney stones made of crystallized calcium. Go for fresh lime juice squeezed into water, as opposed to commercial limeades, for maximal benefits.
In Season: Persian limes (the most widely available limes in the United States & Canada) are available year-round.
What to Look For: Look for smooth skin with no brown spots; avoid dried-out limes. The fruit should be heavy for its size and give slightly when pressed.
How to Store: Fresh limes will last about 10 days in the refrigerator. Cut limes can also be refrigerated up to five days.
How To Serve: Limes, lime juice, and lime peels can be used in marmalade, jam, sorbet, chutney, pickles, salad dressing, and desserts. Limes can be important additions in sauces, fish and meat dishes and in punches and cocktails.
Did you know? You can use lime juice in place of salt to season fish, chicken or pork. The lime is the sweeter cousin of the lemon with a distinctive flavour that’s reminiscent of the Caribbean. Have you ever wondered why a person, especially a sailor from Britain, used to be called a Limey? In 1493, the passion for this fruit began to spread. British explorers dominated the world trade routes with their steady supply of limes from the West Indies. When many ships fell to scurvy (a disease caused by a deficiency of vitamin C), the British survived because of their constant supply of this diminutive citrus.