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In season with Food magazine: limes

In season with Food magazine: limes

It’s time for a citrus favourite to take its turn in the lime-light. Recipes and styling by Sophie Gray.

Need to know:

  • The main varieties of lime grown in New Zealand are Tahitian, Bearss, Mexican or Key limes, and Kaffir or Makrut, which are more prized for their leaves than their fruit.

  • Valued for both the acidity of its juice and the floral aroma of its zest, lime is common in Mexican, Vietnamese and Thai dishes.

  • When limes are fully ripe they turn yellow.

  • At room temperature, limes will stay fresh for up to a week. Wrapped loosely in a sealed plastic bag in the refrigerator crisper, they'll keep for about 14 days.

  • British sailors were nicknamed 'limeys' due to their use of limes.

Try these lime-inspired recipes from the Food 2018 Sep/Oct issue:

Lime and ginger are a match made in heaven, and this lime and ginger tart shows that off beautifully. Made with a creamy and zingy filling inside a crunchy gingernut base, one slice will never be enough!

This mojito panna cotta recipe is silky and light, making it the perfect dessert for any long dinner party. It is so simple to make, but the result is elegant and delicious.

This lime marmalade is a deliciously tangy addition to your morning breakfast spread or afternoon scones. The tartness of the limes is balanced out by the sugar, creating a beautiful flavour.

For more delicious ways to use limes in your cooking, click here!

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