Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon
Ingredient

Limes

Save to Recipe Box
Print
Add Private Note
Saved Add to List

    Add to List

Print
Add Recipe Note

What is it?

There are two main varieties of this small green citrus fruit: the Persian lime and the Key lime. The most common (and widely-available) is the Persian lime which is about the size of a small lemon with thin green skin. The Key lime, which is much rarer, is smaller, more acidic, and has a strong, citrusy aroma. Key limes have thinner skin, which tends to be yellow-green, or completely yellow when ripe.

Kitchen math:

1 medium lime (about 4 oz.) = 3 Tbs. unstrained juice; 4 tsp. lightly packed zest (when grated with a rasp) or 2 tsp. zest (when grated on a box grater).

How to choose:

Look for limes that seem heavy for their size, promising more juice. Also keep an eye out for plump, glossy skin—indications that the rind will be rich in flavorful oils. Choose Persian limes that are about 2 inches in diameter, fragrant, and plump, ith smooth, medium-green skin. Choose Key limes that are about 1-1/2 inches in diameter with smooth greenish-yellow or yellow skin, and a strong lime aroma.

How to prep:

Our favorite zesting tool is a rasp-style grater which easily turns the rind into a pile of tiny, feather-light bits without digging into the bitter white pith beneath.

For juicing, a plastic or wooden reamer is a fine choice, but a citrus press is even more efficient if you’re juicing a lot of limes. If you roll the lime on the counter with medium pressure before cutting and juicing, it will yield more juice.

How to store:

If you use them often, you can store limes at room temperature. For longer storage, keep them somewhere cool and dry, preferably in a basket or net bag to allow for air circulation, which prevents mold. If you store limes in the refrigerator, don’t crowd them.

    Recipes

  • tamarind carrot ginger dressing
    Recipe

    Tamarind-Ginger Carrot Dressing

    This dressing has a slightly mellower flavor than its close cousin, Japanese-Style Carrot-Ginger Dressing. Try it as a marinade for chicken, seafood, or pork.

  • Chile Philly Cheesesteak Panini
    Recipe

    The Chile Philly Panini

    This take on a Philly cheesesteak gets spiced up with chipotle and poblano chiles.

  • Chicken Cabbage Salad
    Recipe

    Chicken Cabbage Salad with Basil, Cilantro, and Cashews

    Fresh, colorful, and a little crunchy from the cabbage and cashews, this cool salad is perfect on a hot summer night.

  • Recipe

    Grilled Salmon with Red-Miso Glaze and Nectarine-Thai Basil Relish

    This miso glaze adds a boost of umami and a sweet-savory complexity to the rich flesh of wild salmon. If you have the time, let the salmon marinate in the…

  • Halibut with Tomatillo Salsa
    Recipe

    Grilled Pacific Halibut with Grilled Tomatillo-Poblano Salsa

    Since you’re already firing up the grill, have a little fun and take advantage of that fire by first grilling a pepper, some tomatillos, and a thick slice of onion…

  • watermelon mojito
    Recipe

    Watermelon Mojito

    Nothing says summer more than watermelon. Added to your mojito, it takes refreshing to the next level.

  • Recipe

    Blushing Paloma

    This tall, cool twist on a classic Paloma (grapefruit juice + tequila) is the runway model of cocktails.

  • Tomato Sangrita
    Recipe

    Tomato, Blood Orange, and Mango Sangrita

    Sangrita is a traditional concoction of spiced tomato and fruit juices served as a chaser to a shot of straight tequila. Start with the smaller amount of habanero, and add…

  • Mayan mezcalita
    Recipe

    Mayan Mezcalita

    The longer this cocktail sits, the more flavor it will have. Since you pour it over ice, you can make it hours ahead.

  • cucumber-basil margherita
    Recipe

    Cucumber-Basil Margherita

    A refreshing cucumber and basil simple syrup makes this margarita a go-to cocktail to enjoy with your favorite spicy Mexican dish. The recipe is easily doubled.

Comments

Leave a Comment

Comments

Leave A Comment

Your email address will not be published.

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 44%

Already a subscriber? Log in.

Videos

View All

Moveable Feast Logo

Season 4 Extras

Carmel, CA (511)

Visit the quaint seaside town of Carmel for a coastal episode of Moveable Feast with Fine Cooking. Host Curtis Stone joins chefs Justin Cogley and James Syhabout as they forage…

View all Moveable Feast recipes and video extras

Connect

Follow Fine Cooking on your favorite social networks