Lime selection and storage Mar 24, 2004 16:35:04 GMT -6
Post by chief_cook2 on Mar 24, 2004 16:35:04 GMT -6
Choose brightly-colored, smooth-skinned firm fruits that feel heavy for their size. Avoid those with blemishes or decayed spots and those that look shriveled and feel soft. Although small brown areas on the skin (known as scald) will not affect the flavor or juiciness of the lime, a dry and shriveled skin will indicate an inferior fruit way past its prime. Persian limes are generally available year-round, with peak season from May through August. Be sure to wash limes thoroughly before using for zest.
Whole limes can be refrigerated up to ten days in a plastic bag. You may find they last up to several weeks, but know that the flavor will be greatly diminished the longer they are kept. When the end of a lime's storage life is near, the skin becomes pitted. Lime slices or wedges should be bagged and refrigerated up to five days. Lime juice can be frozen, but not the whole fruit. Put the juice into ice cube trays. When frozen, pop them into a plastic bag, seal, and store up to four months in the freezer. For future recipe accuracy, you may wish to measure the juice into the ice trays before freezing. Grated lime zest can be frozen in a sealed plastic bag.
1 pound Persian = 6 to 8 medium limes
1 pound Persians = 1/2 to 2/3 cup juice
1 medium Persian = 1-1/2 tablespoons juice
1 medium Persian = 1-1/2 teaspoons zest
1 cup fresh lime juice = 1 cup bottled lime juice
Key lime juice substitute = 1/2 Persian lime juice and 1/2 lemon juice
For Key lime equivalents, estimate 2 to 3 times the equivalents for Persian limes.
Lime cooking tips
If you have no access to Key limes try substituting half lime juice and half lemon juice for the required amount of Key lime juice. It won't be the same, but it will be closer than using all Persian lime juice. Avoid using an aluminum pan when cooking with limes, particularly when making desserts. The acid reacts with the aluminum which can impart an off-flavor and a grayish color. Try substituting limes in your favorite Lemon recipes for a delightful change. For those on a salt-free diet, try using a bit of lime juice as a replacement