Bright and delicious locally sourced limes. Both the juice and zest can be used. Lime juice is a natural tenderizer for meats and is often used in marinades, particularly for ceviche and can also be used over any dish as a finishing flavour. The juice is also used to flavour salsa and guacamole, doubling as an anti-browning agent for the avocado, used in vinegar, dressings, and sauces, and is a wonderful addition to water to add a nutritious flavouring.
Limes are available year-round however are at their best during the citrus season in late Autumn and Winter.
Limes are an excellent source of vitamin C as well as a good source of dietary fibre, they also contain minerals like calcium, iron, potassium, copper, magnesium, and phosphorus. The volatile oils extracted from the peel are used in aromatherapy, skin products, and in perfumes.
Limes will keep 1-2 weeks when stored at room temperature.
They could last longer, for 3-4 weeks, when stored in a sealable container in the crisper drawer of the fridge.
They should be kept away from bright lights which will cause the fruit to age and turn the rind yellow in colour. Although it is safe to consume, the light exposure will give the rind an overly ripe look.