There are two major varieties of limes - Mexican and Persian. Flavorful Mexican limes, sometimes referred to as Key limes, are still grown in the Florida Keys. They are the basis for the now famous Key Lime Pie. However, the Persian or Tahitian limes are the type most frequently distributed throughout the United States.
Persian limes are fairly large, very acid, and highly flavored. They have very few or no seeds, and are light orange yellow when ripe. Because Persian limes very closely resemble lemons, they are considered by some authorities to be a hybrid cross of the lemon and the Mexican lime. This is especially true because of their color and flavor.
Another variety of lime, grown primarily in Egypt and not very often exported, is so lacking in citric tartness that it is often called the sweet lime.
As with other citrus fruits, the primary nutritive contribution of limes is ascorbic acid (vitamin C). In fact, one medium lime provides over 50 percent of the recommended daily allowance of this important vitamin. Limes also contain traces of many other vitamins and some minerals.
When selecting fresh limes, note their color and appearance. A bright green color and a skin that is free of blemishes are indications of good quality. A lime with slight skin discoloration, however, may still have acceptable pulp and juice.
Always store fresh limes in a cool, cry place or in your refrigerator. Since the relatively high moisture content in a refrigerator vegetable crisper promotes the formation of brown spots on the lime skin, do not store limes there.
Since the lime flavor permeates any dish in which it is used, lime juice or peel is usually added in very small amounts to subtly flavor a dish without overpowering the other ingredients.
The easiest way to add lime flavor is to use lime juice. Canned lime juice, available sweetened or unsweetened, as well as fresh juice adds a delightful, tangy flavor to fruit salads, puddings, pie fillings, and gelatin desserts and salads.
One of the most popular uses for lime juice is in beverages. Many alcoholic drinks and nonalcoholic drinks, particularly carbonated beverages, contain lime juice. A big pitcher of limeade is a refreshing beverage for any hot summer afternoon and a tangy combination of lemon and lime is particularly popular in many beverages.
Garnish a plate of fish or seafood, a fruit or tossed salad, or a tall, cool drink with a bright green lime slice or wedge. Each person can then squeeze the juice onto his food, if desired.
