Usually smaller than lemons, limes are oval or round in shape with green flesh and skin. They are very versatile and a great substitute for lemons. Both are fantastic for bringing out the flavours of other foods.
Limes can be used in drinks, seafood dishes, chicken, meats, desserts, cakes, biscuits and marmalade. They are generally available throughout the year
Limes are known for their antibiotic effect. They destroy putrefactive bacteria in both the intestines and the mouth. Limes can be used to purify the breath.
Limes are great for colds and flus due to their antiseptic, antimicrobial and mucus-resolving actions. They are a great source of Vitamin C.
For the best quality limes, choose those that are firm and heavy for their size and free of decay and mould. As limes ripen, they turn more yellow. However, they are at their peak flavor when they have a glossy skin that is deep green in color. Limes that are mostly brown in colour should be avoided as this will affect their tart, crispy taste.
Limes are available throughout the year, although they are usually in greater supply from mid spring through to mid autumn. Limes can be kept out at room temperature where they will stay fresh for up to one week.
Direct sunlight will cause limes to turn yellow and therefore alter their taste. They can be stored in the refrigerator crisper where they will keep fresh for about 10-14 days. They can be kept longer than that, however, they will begin to lose their characteristic flavor.
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