from Fine Cooking #112, pp. 18-19
Limes may be a fixture in produce aisles everywhere, but that’s no reason to overlook those five-pound bags at the warehouse store. At around $6 each, they’re a good bargain, especially in summer, when few things taste better than zesty guacamole, ice-cold mojitos, and a squeeze of lime juice over a bowl of fresh berries. Persian limes (the large green variety that’s usually sold) last for a couple of weeks, too, which gives you plenty of time to play with their bright, tart flavor. Need inspiration? Try the sweet, satiny lime curd, citrus-marinated steak, and Vietnamese-inspired noodle salad featured here. Each puts lime’s citrusy flavor at center stage, with delicious results.
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| Lime Curd |
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The big buy: What: Limes. How Much: 5-lb. bag. How to Store: Refrigerate whole limes in a plastic bag for up to two weeks; wrap cut limes in plastic and refrigerate for up to five days. |
| Cube Steak with Lime Mojo |
Photos: Scott Phillips
