10 Ways to Cook With a Lime

February 15th, 2010 | Fruit Maven

In my world, where I am regularly tasting fruit I’ve never seen before and may or may not know how to pronounce (I’m talking to you Carambola and Rambutan), sometimes I can get bored with the simple pleasures that are easy to access. Limes are one of those basic fruits that I tend to take for granted. Additionally, I find myself with all different varieties and no idea what to do with them. A girl can only drink so many margaritas! So I’ve been branching out. The following list of ideas is geared toward the basic lime, but try them with any of the various limes available and see what you get. You never know.



BEARSS LIME & PERSIAN LIME

Basic acidic grocery store limes

KEY LIME

Slightly floral and more acidic than Bearss limes

MEXICAN LIME

Great lime flavor, slightly less acidic

KAFFIR LIME

Extremely floral and exotic, not as juicy

SWEET LIME

Mellow lime flavor, no acidity

RANGPUR LIME

Lime with a hint of tangerine


CALAMANSI LIME

More like a sour orange than a true lime

LIMEQUAT

Extremely astringent, but with a sweet edible peel

AUSTRALIAN FINGERLIME

Sour, crunchy little balls of juice

10 Ways to Cook with a Lime
  1. Squeeze juice onto salted, buttered corn-on-the-cob.
  2. Blend zest with cilantro, garlic, salt and olive oil. Mix into freshly cooked white rice.
  3. Mix juice and zest with chives and stir into softened butter.
  4. Cut in half and squeeze over fresh cut papaya or mango.
  5. Saute shrimp, lime, salt, pepper, and a few chopped onions in a skillet.
  6. Mix juice with an equal amount of triple sec and tequila.
  7. Toss some zest in to shortbread cookie dough before baking.
  8. Make vinaigratte by mixing lime juice with equal part honey, double amount of olive oil and a bit of chopped cilantro.
  9. Sprinkle juice over avocado to prevent discoloring. Mash with garlic and salt for a simple guacamole.
  10. Mix with sugar water – limeade!

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