Fresh Lime Tips

Cooking How-To, How-To, Recipes
on June 26, 2012
Mark Boughton/Styling by: Teresa Blackburn

If anyone can make Lemon look sweet, it's her sassy and pint-sized little sister—super-sour Lime. Being the most acidic and bitter in the citrus family, Lime likes to spend her summers lounging on rims of tequila splashed cocktails rather than adorning sugary ice teas. Of course, this isn't to say she doesn't have a sweet side, she oftentimes finds comfort in Key-lime pies and refreshing limeades.

To make the most of Lime's tart and powerful flavor, follow the tips below and make one of our attached lime-laced recipes:

  • Like lemons, limes can be particularly frustrating to juice. To make the process easier, roll limes on a countertop then microwave for 20-30 seconds before juicing. To get a better grip on the fruit, cut lengthwise.
  • When substituting limes for lemons, use a smaller amount to account for the extra tartness of limes.
  • When baking with limes, avoid using aluminum pans. The acid in limes will react with aluminum and affect the color and taste of your recipe.
  • Lime zest can oftentimes be used in place of lemon zest for a tangy twist. A Microplane grater is the perfect tool for the job because the grates are small, and the tool easily maneuverable around the lime.
  • When zesting a lime, only zest the bright green skin. Once you hit the white skin underneath (called the pith) the lime will be very bitter.
  • Purchase bright green limes showing little to no sign of yellowing. Yellow limes are riper than green, and because limes are praised for their tartness, they are some of the few fruits you don't want to ripen before using.

—By Emily Arno, Relish Multimedia Editor