Limes

The same shape, but smaller than lemons, with a bright green, fairly smooth skin, limes are highly aromatic and have a taste that's both stronger and slightly sweeter than lemons. Limes are available all year round. Limes are an important ingredient in Mexican, Indian, Latin American and South-East Asian cookery. Three main types are available: Tahitian, which is the largest, with the most acidic flavour; Mexican, slightly smaller, very aromatic, and with a particularly bright green skin; and Key lime, which have a paler skin, a high juice content and a strong flavour. Like lemons, limes are high in vitamin C.To extract the maximum amount of juice, make sure the limes are at room temperature, and firmly roll them back and forth under your palm a couple of times - that helps to break down some of the flesh's fibres. Alternatively, microwave them for around 30 seconds, depending on the size of the lime - warming them up also helps them give up more juice.Used in salsas and curries; marinades for raw fish; add a wedge to a classic gin and tonic or use to make cocktails such as the margarita, caipiriñha or mojito.

Nutrition:

Limes are very low in Saturated Fat, Cholesterol and Sodium. It is also a good source of Calcium, Iron and Copper, and a very good source of Dietary Fiber and Vitamin C.

Storage:

Keep in a perforated bag in the fridge (for a couple of weeks); in a fruit bowl (for around a week). Once cut, wrap in clingfilm and keep in the fridge for up to four days.

Source:

Sourced from South-West markets.