Star of late summer citrus show may be the lime
Summer is perfect for citrus delights such as ice box pies, lemonade and freshly squeezed orange juice for mimosas. Even our iced tea gets an extra enhancement from citrus during our hottest late summer months. But limes are my preference over all the worthy citrus candidates right now. Limes are the softer side of lemons.
Botanically, the lime is a hesperidium, which is a berry with a tough, leathery rind. The trees blossom much of the year, but the heaviest openings follow either a cool winter or a long dry period.
The lime tends to naturalize in any country where they are well adapted for growing, so the exact origin is unknown. However most food historians believe it to be native to the tropical regions of Asia.
For just a few short weeks, we can find Key limes but the rest of the year, we have a steady supply of Persian limes. These are larger than Key limes with more of the signature green color. They are harvested before they are fully ripe for shipping purposes and to retain the color.
Brown freckles on the outer rind are caused by weather (actually, wind) and don’t impact flavor. Select those that are not wrinkled and for the longest shelf life, store in the plastic produce bag in the crisper drawer of the refrigerator. This one step increases the shelf life from a couple of days to up to 10.
While cold storage is best, they need to come to room temperature for around 30 minutes before use. The amount of juice obtained from a single lime varies greatly. The most I have ever managed to get was just shy of 2 tablespoons. The sour smack of lime is quite the refreshing jolt and is particularly nice when paired with seafood.
Tammy Algood is the author of five cookbooks and can be seen on “Volunteer Gardener” on PBS stations in Tennessee. Follow her at www.hauteflavor.com