 |
||||||||||||||||
|
Lime
The lime is native to southern Asia where it is used extensively in the local cuisine as an addition to drinks, curries and preserves. It is very high in vitamin C and was used by sailors to prevent scurvy during the early days of maritime exploration. There are extensive orchards of Tahitian lime planted throughout the tropical north. Characteristics Limes are oval or round in shape and typically have a diameter of between 4.7 cm and 6.3 cm. The West Indian lime has a gold-yellow skin with small seeds. The Tahitian lime is green skinned with no seeds. The Kaffir lime has a distinctive, wrinkled green skin. Taste The West Indian lime and the Kaffir lime are ideal in preparing raw fish in the traditional forms of nummus and ceviche, or have an extremely sharp flavour. The Tahitian lime is milder and less acidic. Avoid any fruit that seems to be light for its size, shrivelled, soft or significantly discoloured. Buying and Storing Choose a firm fruit with thin, shiny skin that appears to be heavy for its size; a sign of good juice content. Store at room temperature or in the refrigerator. Kaffir lime is known for the very strong fragrance of its leaves, which are extensively used in Thai cuisine along with the grated fruit skin, or zest. Dried leaves lose their flavour within a year and are better kept frozen. Preparing and Serving Fresh fruit is used as a garnish for meats, drinks and cocktails. Fresh juice is used in beverages, for marinating fish and meats and in the seasoning of a range of foods. Lime is a great accompaniment to fresh papaya or avocado. Diluted lime juice will dissolve calcium deposits in coffee pots and teapots overnight. To eliminate unpleasant odours grind a whole lime in an electric garbage-disposal. The leaves, or an infusion of the crushed leaves, are sometimes applied to relieve headaches. Availability All year. Varieties Tahitian (Persian), West Indian (Mexican, Key Lime) and Kaffir. Acknowledgement The information about avocados is mainly sourced from the Department of Primary Industries and Fisheries Queensland publication Tropical Tastes - Fruits, Foods and Flavours of North Queensland and is reproduced with due acknowledgement and authority.
[Top] |
|||||||||||||||
