Key Lime

Key limes are significantly larger than calamansi limes, which are about the size of a golf ball. The juice or peel used to give a pleasant, tart flavour to dishes. It is the smallest member of the citrus family and has a greenish-yellow flesh divided into 8 to 10 segments. Limes have a sour taste, with a characteristic zesty acidic sour flavour and a piquant bitterness. They are rarely eaten alone or whole, as their flavour is sharper and more acidic than that of a lemon, but they can be used interchangeably in most recipes. Limes are harvested when they are still green and not fully mature. Fully mature limes are yellow and have lost their fresh, tart flavour.

STORAGE

Limes spoil the fastest of all citrus fruits. Therefore, look for wilted skin or spongy flesh, as these are signs that they have lost much of their juiciness. If you keep them out of direct sunlight, you can store fresh limes at room temperature for up to a week. If you do not want to use them within a week, you can place them in a plastic bag in the refrigerator for up to two weeks. After two weeks, they will still be intact, but the tart flavour will diminish. Once you cut the limes open, wrap them tightly in plastic wrap and refrigerate for 4 to 5 days. Freshly squeezed juice can be kept in an airtight container for up to 5 days. Lime juice and zest can be kept longer if you freeze them, but whole limes should not be frozen.

FUN FACTS & TIPS

Limes are great for fresh applications, and both the juice and zest can be used. Lime juice is a natural tenderizer for meats and is often used in marinades, especially ceviche, but it can also be sprinkled over any meal to enhance it. The juice is also used to flavour salsa and guacamole, as a browning agent for avocados, in vinegars, dressings and sauces, and is professionally made for lemonade. The peel imparts a vibrant, zesty flavour and is used in a variety of applications, including baked goods, desserts, and cocktail drinks. In Malaysia, limes are used to make jams, jellies and marmalades. They are also used as a condiment in India, where they are preserved or pickled in syrup. Limes can be used as a garnish for drinks by slicing them lengthwise or quartering them. Limes go well with chicken, turkey, beef, pork and seafood, as well as cauliflower, bell peppers, kale, onions, garlic, avocado, mango, coconut, quinoa, rice and black beans, and herbs such as cilantro, thyme and oregano.

NUTRITION & HEALTH BENEFITS

• May help with weight loss
• Reduce your risk of heart disease and anaemia
•  Prevents kidney stones
•  May reduce inflammation and oxidative stress
•  Lowers the risk of stroke
•  Increases collagen production
•  Increases iron

An excellent source of fiber, vitamin C, valcium, iron, magnesium, phosphorus, potassium, selenium, micrograms, folate, choline, vitamin A,
lutein, zeaxanthin, flavonoids and limonins


Common Names: Seedless Key Lime, Limau Nipis, West Indian Lime, Bartender's Lime, Omani lime,  Mexican lime, C. aurantiifolia, Citrus x Aurantifolia, Calamansi, 酸橙, 檸檬汁, Suān Chéng