FRESH

The Weekend Post - Cairns Eye - - Front Page -

Orig­i­nally, it was the Yanks, call­ing Bri­tish sailors Limey, for their use of the cit­rus as scurvy preven­tion. Even­tu­ally, it be­came a nick­name for all Bri­tish. Though that prac­ti­cal and name­sake us­age has di­min­ished, the ubiq­ui­tous lime plays an even larger health and flavour role in the diet of our planet. Avail­able year round in FNQ, the Per­sian, also known as Tahi­tian lime, is the most pop­u­lar, due to size, mild flavour and lack of seeds. Orig­i­nat­ing in In­done­sia and likely hy­bridised from lemon and key lime, it made its way into north­ern Africa and Per­sia be­fore find­ing its way into the Pa­cific, where North Amer­i­cans dis­cov­ered it and pro­vided the con­se­quent mis­nomer. It has be­come an es­sen­tial flavour en­hancer in nearly ev­ery cul­ture. A nu­tri­tional pow­er­house, in­clud­ing an­tiox­i­dant vi­ta­min C and an­tibi­otic-form­ing flavonol gly­co­cides, the ben­e­fits of which can be gained by sim­ply squeez­ing a bit on sal­ads and mains, and in juices and even wa­ter. Use lime daily for flavour and health.

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